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

Example Input: I have always wondered why baking with refrigerated eggs VS room temperature eggs comes out much better. Can anyone explain why please?
Example Output: Why are eggs not stored in the fridge better in baking?

Example Input: The Japanese term (kasutera) and the Korean term (kastera) are etymologically derived from the Portuguese "Pao de Castela". But does "kasutera" and "kastera" refer to the same foodstuff, or a different foodstuff?KOREAN CASTELLA CAKE says: I've come to the conclusion that Koreans use "kastera" to describe almost every type of baked product that's Western in origin.Castella = Kastera = Kasutera says: These baked products are a cheap, guilty indulgence -- they are good -- but I don't consider them "genuine" Japanese kasutera, which I have come to understand is not as spongy and comes in a rectangular shape.Are they the same foodstuff, or are they different foodstuffs? Would it be more logical to say "I prefer kastera over kasutera", or would "I prefer the way Koreans do kastera over the way Japanese people do it"?
Example Output: Is Japanese kasutera the same foodstuff as Korean kastera?

Example Input: When I make yogurt, I freeze some of the yogurt for the next time. However, I concentrate the yogurt by pouring it into a cloth, and extracting the yogurt whey (I do not know if it is called whey like cheese).Is the culture in the yogurt whey? Do I lose culture by concentrating the yogurt?Is salt harmful for the culture? Do I necessarily need to store the culture before adding salt to yogurt?
Example Output:
How to catch culture out of yogurt?