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

Q: Whenever I go to a BBQ and sausages are cooking, the chef will always prick the sausages while they are cooking. I have no idea what this does, I assume it's to get the fat out, however I recently read that you should never prick sausages as it results in them being dry inside?So my question is, should I prick sausages with a fork or knife during cooking?

A: Should I prick sausages during cooking?
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Q: I'm planning on cooking an Asian style eggplant with garlic sauce soon. However, I am concerned (perhaps even paranoid) about getting the texture right. My goal is for the eggplant to be very soft ("melt in your mouth"). In the past, I've had eggplant turn tough and chewy when cooked. How can I make sure it turns out how I want?I don't typically salt my eggplant before cooking, because I don't find the taste to be unpleasantly bitter. Would that help?

A: How to prevent eggplant having a tough or rubbery texture
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Q: Our local grocery store's produce section has a few areas of refrigerated produce along the walls--mostly "wet" vegetables like lettuce, squash, peppers, green beans, etc. The rest, in the middle of the produce section is simply on shelves in bins, like potatoes, onions, corn and bananas.For the most part, our home storage tends to follow the store's--we keep lettuce in the crisper and onions out.However, there are a few pieces of produce that tend to generate some controversy in our house, and they tend to be small and round, like grapes, cherries, and berries. The questionable item this week is blueberries. My tendency is to follow the store's practice of leaving this out, whereas my wife seems convinced they will rot in a matter of hours and insists they should be refrigerated.I'm more or less satisfied with refrigerating them--as long as it won't cause a problem. I've heard that some items will actually go soft faster, or lose flavor, if stored cold.

A:
Is unnecessary refrigeration problematic?
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