Write an article based on this "Preheat your oven. Place your meat in a roasting pan. Roast the meat in the oven. Check the roast’s temperature. Take the roast out of the oven."
article: For smaller and more tender cuts of meat, set your oven to 400 degrees Fahrenheit (204 Celsius) or higher to cook it through more quickly. For bigger cuts, stick to moderate temperatures (around 375 degrees F, or 191 C) or even lower to ensure that the interior cooks evenly without burning the outside. If you have a lot of patience, stick to temps around 250 F (121 C) for even juicier meats.The ideal temperature may vary by oven, meat, and size, but use the following as a flexible guideline:   325 degrees F (163 degrees C): Beef: round tip; rump; bottom round; eye round; brisket. Poultry: whole turkey. Pork: loin; crown; shoulder/butt; back ribs; spare ribs; ham; fresh leg. Veal: loin; rib. Lamb: leg; shoulder; shank.  350 degrees F (177 degrees C): Beef: rib eye. Poultry: whole duck; whole goose; whole pheasant; game hen; turkey breast. Pork: country-style ribs.  375 degrees F (191 degrees C): Poultry: whole chicken.  400 degrees F (204 degrees C): Poultry: chicken breast.  425 degrees F (218 degrees C): Beef: tenderloin; tri-tip. Pork: tenderloin. Use a pan that is specifically designed for roasting. Cook your meat more evenly by using a pan with sides that are low enough to expose more meat to direct heat. However, make sure the sides are high enough to prevent drippings from spilling upon removal or during roasting. You can also place a roasting rack or wire cooling rack inside the pan to hang fattier meats that drip excessively during roasting. Wait until the oven reaches the set temperature. Transfer the pan to the oven. Let it sit for the recommended cooking time. Open the oven door as seldom as possible to prevent heat from escaping, which will prolong cooking. Exact cooking times may vary according to temperature and the amount of meat, but use the following as a guideline (note that 1 lb. = 0.45 kg):   Beef: Bottom round (3 to 4 lbs); medium-rare, 1.5 to 2 hours. Brisket (2.5 to 3.5 lbs) well-done, 2.5 to 3 hours. Eye round (2 to 3 lbs); medium-rare, 1.5 to 1.75 hours. Rib eye (3 to 4 lbs); medium-rare, 1.5 to 2 hours; medium, 1.75 to 2 hours. Round tip (3 to 4 lbs); medium-rare, 1.75 to 2 hours; medium, 2.25 to 2.5 hours. Rump (3 to 4 lbs); medium-rare, 1.5 to 2 hours. Tenderloin (2 to 3 lbs); medium-rare, 35 to 40 minutes; medium 45 to 50 minutes. Tri-tip (1.5 to 2 lbs); medium-rare, 30 to 40 minutes; medium, 40-45 minutes.  Lamb: Leg (5 to 7 lbs); medium-rare, 20 to 25 minutes per pound; medium, 25 to 30 minutes per pound (plus 5 minutes for boneless cuts). Shoulder and shank leg (3 to 4 lbs); medium-rare, 30 to 35 minutes per pound; medium, 40 to 45 minutes per pound.  Pork: Ribs: 1.25 hours covered, 0.75 hours uncovered. Tenderloin: 0.75 to 1 hour. All other cuts: roughly 20 minutes per pound.  Poultry: Chicken breast (2 lbs); 35 to 45 minutes. Game hen (1 to 1.5 lbs); 1 to 1.5 hours. Turkey breast (2 to 4 lbs); 2.5 to 3 hours. Whole chicken (3 to 4 lbs); 1.5 to 2 hours. Whole duck (3.5 to 4 lbs); 2 hours. Whole goose: (7 to 9 lbs); 2.5 to 3 hours. Whole pheasant (2 to 3 lbs); 1 to 1.25 hours. Whole turkey (8 to 12 lbs); 2.75 to 3 hours.  Veal: Loin (3 to 4 lbs); 1.75 to 2.25 hours. Rib (4 to 5 lbs); 1.5 to 2.25 hours. Once the roast has cooked for the minimum amount of recommended time, use an oven mitt to pull the rack partially out of the oven so you don’t have to reach inside. Stick a meat thermometer into the roast to read its internal temperature. If the thermometer reads lower than the ideal temperature for your specific meat, push the rack back in, shut the door, and allow more cooking time before repeating.  Pierce the roast with your thermometer where the meat is thickest to make sure that the densest part of your roast has cooked thoroughly. Avoid piercing fat and bone. With whole birds, check the meat’s temperature in fives places: the deepest part of the breast, thighs, and wings. With the thighs and wings, center your thermometer close to where they meet the body. Recommended temperatures are 165 degrees Fahrenheit (74 degrees C) for poultry and 145 degrees Fahrenheit (63 degrees C) for beef, lamb, pork, and veal. First, make sure you have a clear path from the oven to the surface area where you plan to set the hot pan. If the stovetop is occupied by other cookware, use the nearest countertop possible to place your trivet so you have the shortest distance to cover. Put on some oven mitts, open the oven, and pull the rack out until you can safely grip the pan with both hands. Carefully transfer the pan to the stovetop or trivet. Move slowly and cautiously to avoid spilling hot juices over the sides of the pan.

Write an article based on this "Exercise and eat healthy. Listen to your body. Avoid harsh substances. Get a laryngoscopy at least once a year."
article: The state of your body will influence the state of your voice. Just like sinus congestion leave you sounding nasally, a fit and trim body can help you attain a more consistent, purer vocal quality. A vocalist's instrument is her body, so you should:   Eat a balanced diet.  Do light exercise to maintain your soprano physique. Cardio exercise can help improve your breath control and support. Many vocalists wish to push their abilities to the next level by stretching their voice. In some cases, this can result in pushing too hard, doing sometimes irreparable damage to the voice. Always be sure to listen to your body when singing and practicing singing. If you ever feel voice fatigue or notice uncharacteristic changes in your voice, you should consult a professional. Some doctors are vocalist specialists, though if this kind of expert is not available to you, you may wish to consult an ears, nose, and throat doctor. Certain substances can dry out your vocal folds, like caffeine and alcohol for example. Dry vocal folds will not be able to perform as well, so you should avoid these substances. Smoking can also irritate your voice, and can even cause changes in the tissue of your vocal folds. This kind of procedure is use to check for irregularities on your vocal folds, like nodules and hemorrhages. Without proper treatment, these conditions or other pathologies can cause serious and sometimes permanent damage to your voice.

Write an article based on this "Start with flawless skin. Apply foundation. Contour your nose. Apply eye shadow. Apply eyeliner and false lashes. Apply pink blush and lip color."
article:
Barbie has pretty flawless skin so make sure you take care of yours, using the following tips:  Wash your face twice a day and remember to moisturize once in the morning and once at night with a product suited to your skin type. Wear sunscreen outdoors (even when it's not hot) to prevent dark spots, freckles and sunburn. Using a medicated spot cream to get rid of any pimples and avoid touching your face without washing your hands first. Always take your make up off before bed. Create a perfect canvas for the rest of your make up by applying your foundation.  Spray an airbrush spray foundation (that perfectly matches your skin tone) onto the back of your hand, then use a stippling brush to dab it onto your face, creating an even flawless finish. Use your favorite, high-coverage concealer to cover up any dark circles around your eyes or any other imperfections. Use a powder puff to dab some loose powder onto your face -- this sets your foundation without smudging the flawless finish you've already created. Barbie has a tiny nose, so you'll need to make your own nose appear smaller using contouring.  Take a matte (non-shimmering), brown eye shadow and a thin make up brush and start contouring along the sides of your nose, in a straight line from the inside edge of your eyebrows down. Take a fan brush and use it to lightly feather out the lines, to blend them in and make them appear more natural. The next step is the eyes. First take a light baby blue eye shadow and apply it all over your lids.  Next, take a matte white eye shadow and apply it to the inner corners of your eyes. This will help to open up your eyes. Also apply the white powder to your brow bone, as highlighter. Now take a bright pink eye shadow and apply it above the crease of your eyelid, so it makes a semi-circular line from one edge of your eyelid to the other. Lastly, take a dark blue color and use it to line the crease of your eyelid, so it forms a distinct line between the light blue and pink shadows. Then use this same dark blue color to line your upper and lower lashes, creating a cartoon look. Take a white eyeliner and use it on your waterline (the inside of your lower eyelash). This will make the whites of your eyes appear larger and wider.  Take your false eyelashes (whichever style you think is most Barbie-ish) and measure them against your natural eyelashes. Cut them to length (from the inside) if necessary. Apply a line of the eyelash glue and wait a minute or two for it to become tacky. Then carefully apply the false eyelashes to your real lashes. For a real Barbie effect, apply half-length strips of false lashes to your lower lash line, running from the outside corner to the center of your eye. Take a rosy pink powder blush and use a brush to apply it to the apples of your cheeks and along your cheek bones.  Take a shimmering pink lipstick and apply it to your lips. Use a lip brush to define the edges of your lips and achieve a more precise shape. To create a doll-like effect, take a concealer and apply it around the outside of your lips to create a sharply defined effect. Use a brush to blend the concealer in well and apply some loose powder on top. Take a pink lip gloss and apply it on top of the lipstick to add some shine.