instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
I understand that food cooks differently in a double-boiler than when cooked "directly" - but don't know why that is.How does utilizing a double-boiler change how food cooks?
answer:
Why does food cook differently in a double-boiler?

question:
You've got a cocktail party and need a supply of crushed ice through the night without having to continually bring out the blender.Leave it out and it melts quickly.Put it in the freezer and it joins back together.Is there some cheap way of keeping it crushed like those super-expensive, super-unreliable Iced-Coke/Slurpee machines do?
answer:
Keeping crushed ice from melting, without it joining back together

question:
Most recipes for sponge cake use a quantity of yogurt which sometimes is replaced with milk, or even soja or almond drinks. In those recipes (flour, sugar, eggs, butter/oil, yogurt/milk, some flavouring), what is the role of the dairy product? Is it about protein/fat/chs, about water, about flavour, about colour? Do the substitution for soja or almond drink make sense, or exist better ones?
answer:
What's the role of milk or yogurt in sponge cake?