Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.
One example: CONTEXT: What I've done in the past is mist some water on both sides of the bread slices, then put them in the microwave for 10-15 seconds (alternatively, an oven set at 300F/150C for 5-10 minutes will do it too).Experiment with the amount of water (but keep it low) and cooking times. You should get much softer (and warm) bread slices out of it.  <sep>  Q: How do I make whole multi grain bread softer? A: mist some water on both sides of the bread slices  <sep> FOLLOWUP_Q: Does that make it soggy?
Solution is here: Experiment with the amount of water (but keep it low)
Explanation: Here the follow-up question asks about a way to make the bread softer. The answer (Experiment with the amount of water) is mentioned in the passage.

Now, solve this: CONTEXT: You can either bake them in something, and typically be fine (there are lots of cookie recipies out there that use them; search on the internet for 'biscotti ai pinoli'), or you can toast them ahead of time, and then encorporate them. (often, you toast them, then mix in, and bake).But a word of caution on toasting them -- they burn very easily. I've typically done it in a dry skillet, where I can keep an eye on them, and quickly get them off and to a try to cool. I seem to recall an interview with Alton Brown where he mentioned that toasting pine nuts was the number one ruined dish on Iron Chef America, because of chefs leaving them alone for too long.  <sep>  Q: can i bake pine nuts?###I was thinking of adding pine nuts to a caneloni filling, but wasn't too sure if the heat would make the nuts release anything nasty A: You can either bake them in something, and typically be fine  Q: good to know, can I do the same with other nuts? A: But a word of caution on toasting them -- they burn very easily. I've typically done it in a dry skillet, where I can keep an eye on them, and quickly get them off and to a try to cool  Q: how about other nuts? A: Alton Brown where he mentioned that toasting pine nuts was the number  Q: what's are some more add ins for caneloni? A: one ruined dish on Iron Chef America, because of chefs leaving them alone for too long  <sep> FOLLOWUP_Q: how do you toast coconut?
Solution:
one ruined dish on Iron Chef America, because of chefs leaving them alone for too long