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: Yes, you can detect the difference. How much of a difference will depend on the quality of both the imitation and of the real thing.That said, it's difficult if not impossible for me to pick out the differences in baked goods. So I keep both around, and use the (much cheaper) imitation stuff for baking, and the real stuff for sauces, icing, custards, milkshakes, etc.Incidentally... In a pinch, bourbon makes a half-decent substitute for vanilla.  <sep>  Q: What is the functional difference between imitation vanilla and true vanilla extract? A: it's difficult if not impossible for me to pick out the differences in baked goods 

Output: Why is it difficult? One is chemically made and the other is an extract


Input: Consider Input: CONTEXT: If you have a gas stove, you need a hood to send the exhaust outside. One that recirculates is not sufficient.In my experience, the recirculator hoods work OK if you're not doing a lot of cooking. If you do, however, you'll end up with a nasty, greasy dusty coating on everything in your kitchen. I wouldn't bother with a recirculation hood if you ever cook things that involve grease or smoke. For someone who mostly heats up processed foods, it's probably good enough.  <sep>  Q: Are recirculation extractor hoods good? A: In my experience, the recirculator hoods work OK if you're not doing a lot of cooking  Q: How good are they? A: I wouldn't bother with a recirculation hood if you ever cook things that involve grease or smoke  Q: What kind of hood do you recommend? A: If you have a gas stove, you need a hood to send the exhaust outside. One that recirculates is not sufficient 

Output: Will a pipe for the exhaust be needed?


Input: Consider Input: CONTEXT: What you describe is grill basting - where a liquid is poured onto the grill and covered (with a metal salad bowl or a basting cover) to more evenly cook the food and maintain its moisture. The liquid is added towards the latter half of cooking, as adding it in the first half of cooking has no real beneficial effect. Additionally, the steam will melt cheese more evenly if grilling burger patties. Typically, this liquid is a stock (chicken or pork stock if cooking chicken, vegetable stock if cooking vegetables and beef stock if cooking beef) or water.On a personal note, I sometimes dissolve a pinch of salt in the water if I don't have any stock available.  <sep>  Q: What is the liquid often ladled onto the grill top in restaurants? A: Typically, this liquid is a stock (chicken or pork stock if cooking chicken, vegetable stock if cooking vegetables and beef stock if cooking beef) or water  Q: Does this help cook the food faster because of the steam? A: to more evenly cook the food and maintain its moisture  Q: Is stock the same thing as oil? A: What you describe is grill basting  Q: Would water work better for this purpose then stock? A: water 


Output: What amount of liquid should be ladled on to the food on the grill top?