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

Input: Consider 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.

Output: How can I make my Hot chocolate thicker?

Input: Consider Input: I'm making some saffron rice. After sauteing some onions and saffron and then toasting the rice, it calls for simmering with broth for 8 minutes with a parchment lid. What is the difference between a parchment lid and a top? Is it just the vent for steam? If so, can I just partially cover with a lid? Does the parchment need to be directly resting on the rice for it to "work"?note: I know what a parchment lid is, I just don't fully understand why you'd use one.

Output: What's the purpose of a parchment lid?

Input: Consider Input: http://www.topsecretrecipes.com/Pizza-Hut-WingStreet-Traditional-Chicken-Wings-Copycat-Recipe.html has a copycat recipe for Pizza Hut's hot sauce (you can't see the recipe anymore as it was free to the public only until July 21). Anyway, the instructions says to use margarine to really get close to the original recipe, but butter is an OK substitute. What exactly is the difference between margarine and butter when making sauces? Is one better than the other (it seems to me that margarine is supposedly better -- but always thought that I should stay away from it)?
Output: Hot Sauce: margarine versus butter