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:`.

Input: Consider Input: CONTEXT: Our brains are wired to consider food more palatable if the dedicated taste receptors (one of the six basic tastes) for salt are triggered. And in a non-urban world, salt/sodium is a valuable nutrient; the fact we might have it too readily available in the developed world doesn't change that we would DIE on a zero-sodium diet (mind that animal products like meat aren't zero-sodium, and that herbivores tend to love licking salt where they find it!). So our brains have a good evolutionary reason to like salt.Also, salt actively interferes (negatively) with another basic taste receptor - the receptor for bitterness (which can mean poison both in nature and in the developed world, or at least something we have no use for, eg an alkali). Most aromatic food (think green vegetables or spices) is bitter, and salt both attenuates that perception and balances it making the combined food still desirable for our brain. You end up with an even more palatable food since you can use an aromatic (desirable) and shut out the bitterness (not always desirable) response.Umami is a different basic taste, probably related to the presence of protein (glutamate, inosinate, guanylate... trigger it - these are amino acids or salts thereof, and an indicator of easily-digestible protein presence).  <sep>  Q: Why does salt enhance the flavor of food? A: Our brains are wired to consider food more palatable if the dedicated taste receptors (one of the six basic tastes) for salt are triggered  Q: Is salt related to umami? A: Umami is a different basic taste, probably related to the presence of protein 

Output: Are there compounds similar to salt that enhance flavor?


Input: Consider Input: CONTEXT: Beans freeze marvelously. I put mine in freezer bags and lay them flat so they freeze quickly and are easier to thaw.They are very sturdy little nuggets of joy and hold up well to canning or freezing without getting mushy.Different beans behave differently. Pintos soften quickly and don't have much of a skin. Black beans keep their shape and skin a lot longer. Kidney beans are in the middle- if you boil them too long they will mash but they are a lot sturdier than pintos.  <sep>  Q: Can you preserve canned kidney beans so that they still have their shape? A: They are very sturdy little nuggets of joy and hold up well to canning or freezing 

Output: How long will they be preserved using this method?


Input: Consider Input: CONTEXT: According to a representative from a company that makes it, it's packaged with the words âmake your own almond bark". So "almond bark" (the coating) is a key ingredient in "almond bark" (the candy with almonds). Over time, according to the representative, the ingredient became called with the same name as the candy.  <sep>  Q: Why is almond bark called almond bark? A: According to a representative from a company that makes it, it's packaged with the words âmake your own almond bark  Q: But do you think almond bark have almonds in them? A: So "almond bark" (the coating) is a key ingredient in "almond bark" (the candy with almonds 


Output: Is almond found in the candy coating?