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

[EX Q]: I've always thought that vanilla and espresso would be a good combination but the problem is: I don't take sugar! I understand one can buy coffee flavoured beans but how would I get the vanilla flavour using my home set up (espresso machine, burr grinder and preferred brand of beans)?
[EX A]: Flavour espresso with vanilla without adding sugar or other sweetener?

[EX Q]: I'm wondering if it matters whether you start from acid alone (lemon, vinegar or citric) vs something like acid + rennet. So the whey left over from making paneer, vs the whey left over from making mozzarella. Can you use either to extract the ricotta?
[EX A]: Does method of coagulation matter when extracting ricotta from whey?

[EX Q]: 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.
[EX A]:
What causes water to boil over?