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

[Q]: Many commercial cake mixes use vegetable oil, but I have seen some (usually 10% or less of what the store carries) that are "Butter Recipe".These use butter instead of vegetable oil. What is the difference in these? And is the reason you do not find many in stores is because it is not popular, or costs more, or something else?
[A]: What is the difference between regular (vege. oil) and butter recipe cake mixes?

[Q]: There are many recipes where freshly toasted nuts are called for, and that got me wondering--how far can I toast them in advance without sacrificing flavor? If not, how quickly do they lose flavor, and what causes the degradation? Are there any ways to store the nuts to preserve the flavor of freshly toasted? Would freezing and/or vacuum sealing do the trick?
[A]: Do toasted nuts quickly lose flavor?

[Q]: I am planning to make a pasta dish and would like to know if adding 1Tb spoon of olive oil while boiling 500 gram of pasta make it sticky. What are the other advantages and disadvantages of this approach?
[A]:
Does adding olive oil in pasta while boiling make it sticky?