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

Input: Consider Input: When I have made white wine sauce at home, I have been unable to replicate the classic 'round' taste, with the 'long' aftertaste. The taste I'm looking for is typical for restaurants serving it with white fish, like cod.I have a theory that this particular quality has something to do with the preparation of butter, e.g. caramelization.How do I make restaurant-quality white wine sauce?

Output: How do I make restaurant-quality white wine sauce?


Input: Consider Input: Do I need to store a mixture of olive oil and balsamic vinegar in the refrigerator?

Output: Does olive oil and balsamic vinegar together need to be refrigerated?


Input: Consider Input: The consensus seems to be that toasted (black) sesame seeds taste better than their raw counterpart.But what happens to the improved flavour when those toasted sesame seeds cool down or get refrigerated and consumed without being reheated/re-toasted? Is that improved flavour retained? And would microwaving cooled-down toasted sesame seeds make any improvements to flavour?


Output: Do cooled-down/chilled toasted black sesame seeds taste nearly raw again?