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

Ex Input:
first of all, basically what is the difference?what are their uses and is there a big difference? for example is there a case where I should use pure butter for some things but never a spread or vice versa? When the recipe says butter which one should I use?

Ex Output:
what is the difference between butter spread and pure butter?

Ex Input:
Is it viable to make stock from store bought Kirkland Organic No-Salt Seasoning? I'd be ok using a bullion cube but they all seem to be loaded with salt. Mix with water and bring to a boil.Ingredients:Organic Onion, Organic Garlic, Organic carrot, Organic black pepper, organic red bell pepper, Organic tomato granules, Organic Orange Peel, Organic Parsley, Organic bay leaves, organic thyme, Organic basil, Organic celery, Organic Lemon peel, Organic oregano, Organic savory, Organic mustard seed, Organic cumin, organic marjoram, organic coriander, organic cayenne pepper, citric acid and organic rosemary

Ex Output:
Vegetable Broth/Stock from Kirkland Organic No-Salt Seasoning

Ex Input:
For years, we've been making pasta sauce that incorporates extra firm tofu. To prepare the tofu for crumbling we follow this procedure:cut tofu into piecescover with waterbring to boildrainmash with potato mashersqueeze out water by wrapping in towel and twistingadd to tomato sauceHow does boiling affect the change in the texture of the tofu?

Ex Output:
How does boiling impact the texture of tofu?