The source provides a comprehensive culinary guide detailing ten distinct, chef-approved techniques for mitigating excessive spiciness in cooked food, aiming to rescue dishes without sacrificing the intended flavor profile. The most common strategies focus on simple dilution, which involves increasing the volume of non-spicy base ingredients, and leveraging fats and proteins found in dairy or nut butters, which chemically bind to the fat-soluble capsaicin compound. Other successful methods rely on adjusting the overall flavor balance by introducing strong counter-elements, specifically acidic ingredients like vinegar or lime juice, or various forms of sweetness such as honey or fruit purees. The guide also advises bulking up the dish with starchy ingredients like potatoes or rice to absorb and distribute the heat, or allowing the dish to cook longer to potentially break down volatile capsaicin. Finally, if internal adjustments are impossible, the author suggests utilizing external cooling accompaniments or, in extreme cases, performing the "Nuclear Option" of straining and completely rebuilding the sauce base.