Given the background description of some cooking related query, summarize the question into a title
One example: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution is here: Tips for grilling duck legs?
Explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query

Now, solve this: What are the mechanics of water boiling over? How can you stop it from happening? Is it more likely to happen with certain ingredients? Which? How does the amount of water effect the likelihood of water boiling over? What role does burner temperature have? Will it only occur during a rolling boil?This is brought up by this comment by MeltedPez in one of the cooking pasta questions: The only other argument for using more water is that less water is more likely to cause the pot to boil over. Basically the starch in the pasta makes it easier for the water to form bubbles that collect and spill over when not paying attention. I've found that with a very low pasta to water ratio can end in a messy kitchen. This seems very counter intuitive to me initially, as I feel less water should make it harder to boil over the edges.
Solution:
What causes water to boil over?