Problem: Article: Breads, pastas, and rices all have whole-wheat options available, and they can usually be found at your local grocery store. These options contain more fiber and they take longer to digest, so they keep you full for longer.  Check out other healthy grain substitutes like quinoa, couscous, and barley. These options generally have more fiber, fewer calories, and are denser grains which means you’ll be fuller for longer. If you are gluten free, try cauliflower rice or making “pasta” out of spiralized veggies. Purchase plain Greek yogurt and use it in place of sour cream, whether you are using it as a component of an actual recipe or just as a topping to a dish, like baked potatoes or tacos. Greek yogurt has fewer calories and grams of fat than sour cream, and the texture and taste are very similar! If you’re looking for a creamy alternative when making sandwiches, wraps, or tuna salad, try cutting open an avocado and mashing the fruit to use lieu of mayo or cheese. Avocado has a similar texture to mayonnaise, and while avocado is still high in fat, it has tons of other vitamins, minerals, and fiber. Avoid canola oil and oils that say “partially hydrogenated,” which can contain a lot of trans fats. Extra virgin oil, avocado, grapeseed, coconut, walnut, and sesame oils all have different flavors and benefits. Visit your local health food store and explore the oil section to choose a heart-healthy cooking oil. EVOO has antioxidants that regular olive oil doesn’t, and the higher quality of the oil means that it’s going to taste better, too! Don’t be afraid to splurge a little on a bottle of good EVOO. Whether you’re making omelets or a frittata, try using egg whites rather than whole eggs for a dish that has a lot fewer calories and less cholesterol.  In general, you substitute 2 egg whites for 1 whole egg. You can buy a container of egg whites at the store to simplify your cooking process. Turkey bacon and ground turkey are great low-fat substitutes to use in place of other meats! Look for ground turkey that has a 90/10 ratio and use it to make burgers, meatballs, chilis, and other dishes that usually call for ground beef. While turkey and ground beef have about the same calories and protein, turkey contains fewer unhealthy fats.
Summary: Choose whole-wheat flour or grains when you cook. Use Greek yogurt instead of sour cream for a heart-healthy substitute. Smash up an avocado to use in place of mayonnaise or cheese. Choose EVOO over butter and explore other oil alternatives. Nix the egg yolk and use only egg whites to cut down on cholesterol. Trade your bacon and red meats for turkey for a low-fat substitute.

INPUT ARTICLE: Article: Second-degree burns are more serious than first-degree burns but less serious than third-degree burns.  Second-degree burns are characterized by swelling, pain, and blisters.  They may produce white or splotchy skin.  Comparing second-degree burns to third and first degree burns can help treat them appropriately. First-degree burns cause redness, pain, and swelling. Second-degree burns extend more deeply into the skin than first-degree burns.  They result in blisters that reveal pink, moist, and painful flesh when removed.  If your second-degree burn is deep, it will probably be dry, not moist, and not terribly painful.  If it is deep and dry, you might not be able to determine whether it's a third-degree or second-degree burn. Third-degree burns will often cause no pain at all the nerves have been damaged. They involve all layers of the skin, including body fat.  The burned skin might appear black or white, and will be dry, possibly with a leathery appearance. Bone and muscle might be burned as well.  Victims of third-degree burns might have difficulty breathing or go into shock. Second-degree burns are minor if they are less than three inches wide. They are major if they are larger than three inches, or are located on the hands, feet, face, groin, major joints, or butt.  If you have burns on your face, feet, genitals, or hands, consult a medical professional immediately. If you're unsure of the severity of your burn, err on the side of caution and treat it as a major burn. Second-degree burns are classified as either partial or full thickness and must be treated differently. Partial thickness (or superficial) burns are often wet in appearance, can be extremely painful, and involve damage to the upper layers of the dermis. Full thickness burns appear dry and are usually less painful, as they involve most of the dermis and may cause nerve damage. Partial thickness second-degree burns can usually be treated successfully at home. A full thickness burn, however, will most likely need excision and skin grafting to heal and should be seen by a doctor immediately. Most second-degree burns can be taken care of at home; however, minor burns can only be treated if the skin is unbroken.  All major burns must be referred to a physician.  Furthermore, even if a burn appears minor, it might require serious care if it is particularly deep or in a sensitive location like the hands, face, feet, or genitals. If you have any doubts about the extent and severity of your burn, consult your doctor for advice and treatment.

SUMMARY: Identify the burn as second-degree. Determine if the burn is major or minor. Determine the depth of the burn. Decide what treatment is appropriate.

In one sentence, describe what the following article is about: Both “Iron Chef Gauntlet” and “The Next Iron Chef” throw challenges and obstacles in front of the competitors. Work with different and unusual proteins like urchin or tendon just in case there's a challenge that requires you to use it. A variety of cooking techniques will impress the judges and could give you an edge in the competition.  Some basic cooking techniques include flambéing, poaching, and braising.  If you cook a protein in a non-traditional way, it will catch the eyes of the judges. The only way to win the competition is to win each individual challenge until all of the other competitors are eliminated.  In order to win, you’ll have to go above and beyond and cook with passion and energy. The food that you produce will have to be some of the best food you’ve ever made. Both of the shows “Iron Chef Gauntlet” and “The Next Iron Chef” give contestants the opportunity to claim the title of Iron Chef. These contestants are chosen by the network from a pool of talented and noteworthy chefs who have made previous appearances on the show or own their own restaurants and have a ton of experience. The casting director will reach out to contestants. There is no open application process. If you manage to eliminate all other competitors, you’ll have the final challenge of defeating all 3 existing Iron Chefs. If any of them eliminates you in a challenge, you will not earn the title of Iron Chef. If you do beat all 3 Iron Chefs, you’ll receive a contract from the network and a position as an Iron Chef.
Summary:
Practice cooking a variety of ingredients with different techniques. Make food the judges like to beat your competitors. Win “Iron Chef Gauntlet” or “The Next Iron Chef” competition shows. Defeat all the existing Iron Chefs if you’re on Iron Chef Gauntlet.