Given the background description of some cooking related query, summarize the question into a title

Example Input: There are many recipes where freshly toasted nuts are called for, and that got me wondering--how far can I toast them in advance without sacrificing flavor? If not, how quickly do they lose flavor, and what causes the degradation? Are there any ways to store the nuts to preserve the flavor of freshly toasted? Would freezing and/or vacuum sealing do the trick?
Example Output: Do toasted nuts quickly lose flavor?

Example Input: I've been trying to make a thicker hot chocolate and I'm not sure what to add without taking away from the flavor of the chocolate. Usually what I do is boil the milk, and then I add chocolate baking powder and shaved chocolate.
Example Output: How can I make my Hot chocolate thicker?

Example Input: Based on this question, I got to thinking about alternative ways to blind bake, especially since I always have issues with butter crusts slumping. One thing which occurred to me is: why not use two matched, nesting glass pie plates? This would seem to provide maximum support to the crust, as it would exactly mirror the shape of the pie plate on the bottom. I always thought that the reason why nobody does this is that the crust needs to vent moisture, so the weight on the inside needs some porousness. However, Stella Parks uses aluminum foil filled with sugar, which would have no ventability at all.So, my question is: is there any reason not to use a nesting pie plate as the weight for blind baking? If so, what?
Example Output:
Why not blind bake with two pie plates?