Write an article based on this "Go to your bank’s website on your computer or phone. Create an account using your account information if you don't have one. Log in to online banking with your username and password. Click on your account summary to see your balance. Log out of your account when you’re finished."
article: To find the website, type the name of your bank into your Internet browser’s search bar. Then, click on the link to the website to open up the page. Make sure the URL starts with https so you know the connection is secure. Click on the link that says “create an account” or “register.” Then, fill in all of the boxes to create an account. You’ll likely need to enter your account number, routing or sorting number, name, date of birth, and email address. Additionally, you’ll create a user name and password.  If you don’t see a link to create an account, select “log in” and look for “create an account” below the log in boxes. If you already have an online banking account, skip this step and log in to your existing account. Some banks may require you to call or visit a bank branch to begin online banking. Type your username and password into the correct boxes on the screen to log in. Then, answer the security questions if they’re required.  Make sure that the “remember me” option isn’t checked if you’re using a public computer. It’s common for banking websites to ask you security questions if you’re logging in for the first time or using an unknown computer. Look for a tab that says something like “account summary” or “checking account.” Click on this link to see your account balance and recent transactions. Quickly read over the listed transactions to make sure nothing is missing. Typically, bank websites will automatically log you out after a certain amount of time, which is usually 30 minutes. However, it’s best to manually log yourself out so that no one can access your banking information. Click the “log out” button to end your online banking session.

Write an article based on this "Invest in a cooking thermometer. Enhance the flavor of meat with star anise. Carve meat toward the bone. Use generous amounts of salt when boiling pasta. Work gently with ground beef when forming patties. Sprinkle chicken with milk powder when making chicken stock. Use corn starch when preparing cheese sauce."
article: Instead of relying on the appearance of meat, fish, and poultry, check the internal temperature with a cooking thermometer.  Insert the thermometer in the center of the thickest portion to check for doneness. Visual clues tend to appear only after food has been overcooked. For instance, you'll know that salmon is safe to eat when white dots form on the surface, but it's technically overcooked at that point. Checking for an internal temperature of 122 degrees Fahrenheit (50 degrees Celsius) is a better option. You can make oxtail and other cuts of meat more flavorful by cooking them in oil seasoned with star anise and onion.  Slice a medium-sized onion and break a star anise in half. Brown them together in a little oil, cooking until they become more aromatic. This process creates sulfur compounds that are capable of enhancing meaty flavors. Add the meat and cook as usual after these aromatic ingredients have been browned. Carve bone-in cuts of meat toward the bone, then run the knife along the side of the bone to slice the meat off.  Meat fibers run parallel to the bone. Cutting the meat in this manner allows you to bite into the fibers, making the meat seem more tender. For every 3.5 oz (100 g) of pasta, use 1 quart (1 L) of water and 0.35 oz (10 g) of salt. Salt enhances the flavor and improves the texture of pasta. Instead of pressing ground beef into patties, roll it up into a log and slice off patty-sized portions.  Sprinkle the beef with salt and let it sit for three hours. Salt draws out a compound known as myosin, which binds together the beef like egg and breadcrumbs would. Lay the minced strands of beef out in parallel lines. Roll the beef into a log using plastic wrap and let the log sit in your refrigerator for two or three hours. This process creates a more tender beef patty. The next time you make chicken stock, sprinkle the chicken pieces with skimmed milk powder before roasting them.  Use chicken wings instead of whole roasting chickens or white meat. Remove the meat from the bones and chop it into rough pieces. Dust the chicken pieces with an even, light coat of skimmed milk powder. You can add carrots, onions, and other vegetables or seasonings to enhance the flavor as desired. Roast the chicken as usual and strain the liquid for stock. The proteins and carbohydrates in the chicken meat react during the cooking process, creating the brown flavorful bits on the surface of the meat. The milk powder adds more proteins and carbohydrates, thereby creating more of those bits and more meaty flavor. Instead of thickening your cheese sauce with a mixture of flour and butter, use corn starch.  Too much flour can dull the cheesy taste of the sauce. Grate the cheese into thick shreds and toss those shreds with a little corn starch. Use just enough to coat the strands lightly and evenly. Simmer the milk or liquid called for in your recipe, adding the coated cheese in small amounts until the entire batch is melted. You can finish the sauce with butter and other seasonings, if desired, but doing so is not necessary.

Write an article based on this "Clamp your bat down so the flat edge faces up. Hit the middle of the flat area so it dents. Strike the flat face of the bat until the surface is even. Repeat the process with harder hits until you’ve struck it 20,000 times. Practice hitting soft pitches with the bat."
article:
Place a cloth underneath the bat so the bottom does not get damaged. Use a table clamp to secure the bat so you can strike it easily with a mallet. Slowly test how much power you need to use so you don’t damage your bat. Swing the mallet with enough power to leave an indentation in the middle of the hitting area. If it’s difficult to see an indentation on the bat, loosen the clamp and hold it up to a light to see if you’ve made a dent. Repeatedly hit the entire flat area of the bat since a ball may be hit anywhere on the surface. Use the same amount of power you used to make your initial indentation across the face of the bat. The entire process should take about 6 hours. As you increase power, continue making the surface of the bat even so it is flat.  Split your time knocking the wood into 10 or 15 10-minute sessions so you don’t get burnt out.  Test the wood with your fingernail occasionally. At first, your fingernail should leave an impression in the wood’s surface, but after you’ve knocked it in, it will be harder to press. Ask a friend to toss gentle pitches to you with an old cricket ball so you can hit them back with the bat. This helps you detect if any sections of the bat hit unevenly. If they do hit unevenly, go back and strike the areas with a mallet again.  Using a new ball could damage the bat if it is hit improperly. Alternatively, put the ball in a sock and tie it to a rope. Put the rope over a tree branch to make a swing. Hit the ball as it swings back and forth.