There are a lot of ways dishes can end up too spicy: Maybe the recipe was developed using a milder version of a curry paste than what you ended up buying, or you used an especially spicy batch of fresh chiles, or you accidentally put in one tablespoon of hot sauce rather than one teaspoon, or perhaps you just dumped too much cayenne into your pot of chili.
Relax! All is not lost. Even though you can't take out the spiciness once it's in a dish, there are things you can do to tone it down so the food doesn't go to waste. Here are some of our favorite ways.