instruction:
Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`.
question:
CONTEXT: In today's modern culture and cooking style, the difference is likely unobserved.I would consider a stew less constructed than a casserole, however.While the stew would start with generally uncooked ingredients (perhaps except for browning the meat, and likely be mixed together while cooking to give a single-dish of meat, vegetables and sauce.A casserole might include some cooked ingredients, often be more properly layered and probably not mixed while cooking.  <sep>  Q: Is there a difference between Stew and Casserole? A: In today's modern culture and cooking style, the difference is likely unobserved 
answer:
why is the difference unobserved?


question:
CONTEXT: To answer your main question, you can bake very just about any type of fish.Looking at that recipe though, down in the "tips" section, it suggests you use a flaky white fish. So in that category, you have lots of options, snapper, cod, tilapia, for starters. Their flavours are often a little more mild and will pair nicely with the tomatoes and other flavours in there.If you're prone to overcooking it, take it out sooner. I find many fish recipes that give cooking times tend to get you to overcook it. It'd done as soon as the fish "flakes" fully. Leave it any longer it will start to toughen quickly.  <sep>  Q: What type of fish is best suited for baking? A: To answer your main question, you can bake very just about any type of fish  Q: Which fish has the most flavor? A: So in that category, you have lots of options, snapper, cod, tilapia, for starters. Their flavours are often a little more mild and will pair nicely with the tomatoes and other flavours in there 
answer:
Which fish pairs with white wine the best?


question:
CONTEXT: After creating a new batch using the same process as my first one, but with a different, non-Greek, starter yogurt (which uses a different set and balance of bacteria than the starter I used for my first batch), I found that the texture was the same as my starter yogurt and was without the pithy texture. Therefore, it seems that it is, in fact, the difference in fermentation, which depends on the types of bacteria cultures in a given yogurt that determine the texture of Greek vs non-Greek yogurt.  <sep>  Q: What causes the texture difference between Greek style yogurt and regular yogurt? A: the difference in fermentation, which depends on the types of bacteria cultures in a given yogurt that determine the texture of Greek vs non-Greek yogurt 
answer:

How could the texture of Greek style yogurt be described?