INPUT ARTICLE: Article: Coke and Pepsi taste quite similar, but their flavors aren't exactly the same. Start by taking a sip of your drink. Concentrate on the flavor — ask yourself, "What else does this taste like?" Everyone's sense of taste is different, but a few popular comparisons are as follows:   Coke is often said to resemble raisins with a hint of vanilla.  Pepsi is often said to resemble citrus fruit. A soda's flavor isn't just about what other things it tastes like — it's also about how those tastes feel in your mouth. Take another drink of your soda. Concentrate on how the soda feels as it moves over your tongue and down your throat. Again, everyone's opinion is different, but some common observations are below:   Coke has a flavor that many define as "smoother." The flavor rises gradually and recedes gently. It should go down your throat easily.  Pepsi has a flavor that many define as "sharper." The flavor has a stronger "attack" — it rises in a sudden "burst" of flavor. It should be a little more intense as it goes down your throat. Take another drink. This time, concentrate on the sugar content in the drink. Is the sweetness overpowering, or is it more subtle? This can be difficult to judge unless you have both drinks in front of you so that you can compare them. According to official nutritional information:   Coke has a little less sugar, so it is slightly less sweet.  Pepsi has a little more sugar, so it is slightly more sweet. Hold a sip of the soda in your mouth for a few seconds. Concentrate on the feeling of the carbonation bubbles. Is the drink quite fizzy, or slightly "flatter" than you're used to in a soda? This, too, is difficult to tell unless you have both drinks for comparison purposes. See below:   Coke has more carbonation, so it is slightly fizzier.  Pepsi has less carbonation, so it is slightly "flatter." If you still aren't sure, try smelling your drink as you gently swirl it in its glass (like a wine snob). This releases a little more of the aromatic chemicals into the air so your nose can pick them up. Concentrate on the aroma — if you had to choose, does it remind you of raisins and vanilla (like the flavor of Coke) or citrus fruits (like the flavor of Pepsi)?

SUMMARY: Judge its flavor qualities. Judge its intensity. Judge its sweetness. Feel the carbonation level. Smell its aroma.


INPUT ARTICLE: Article: You can also line the pan with aluminum foil, if you like. or margarine in a small pan over low heat. While this is melting, complete the next two steps. It should take about a minute or two for the butter to melt. It'll melt faster if you start off with it at room temperature. Pour the sugar and eggs into a medium-sized bowl and stir the ingredients together until they're fully incorporated. This should take about a minute. You can use a wooden spoon, a whisk, or even an electric mixer to stir the ingredients together. Now, pour these ingredients into a separate bowl and stir them until they are fully incorporated. Then, stir until the butter is well mixed in. This will make a nice, light yellow, creamy mixture. Just pour the ingredients into a sieve and gently shake it to let the air in while the cocoa mixture falls down into the egg mixture. You can even lightly scrap a fork along the bottom of the sieve to help sift the cocoa mixture. Now, you can mix in the chocolate chips into the rest of the ingredients. You can use regular chocolate chips, or cute mini chips if you prefer that. If you're feeling adventurous and want to mix things up, you can also go for the white chocolate chips. [citation needed] Now that the tray is greased, it should be all ready for you to pour in the mixture. Use a flat plastic mixer or knife to even out the mixture. It doesn't have to be perfectly even, but try to distribute it around the pan as evenly as you can so that the brownies are of even height throughout. [citation needed] After 25 minutes, keep checking on the brownies to make sure they don't burn. You can even clean up while you're waiting for your brownies to cook. If you hang around the kitchen while the brownies begin to harden, you'll be craving this sweet treat even more! Wait at least five minutes for the brownies to cool. This will also give them time to harden a bit. If you cut into them when they're still cooling, it'll be harder to cut them cleanly. You can cut tiny pieces, so you can devour them in one bite each. You can also cut larger brownies, so each portion is nice and hearty. It's up to you -- if you're making them for a large event, then the smaller, the better. But if you're just cooking for yourself and a few friends or family members, why not cut them to be a little bigger? You can even top them with confectioner's sugar for an extra sweet taste.

SUMMARY: Preheat your oven to 375ºF (190ºC). Grease and line a 9×9 in. (23 x 23 cm.) baking tray about an inch deep. Melt the butter Mix the caster sugar and eggs in a separate bowl. Mix the flour and chocolate powder together in a separate bowl. Pour the melted butter into the sugar and egg mixture. Sift in the cocoa mixture into the egg mixture a little at a time. Add the chocolate chips into the mixture. Pour the mixture into the baking tray. Insert the tray on the middle shelf of the oven and bake for 30 minutes. Remove the brownies from the oven and let them cool. Cut the brownies into bite-size chunks.


INPUT ARTICLE: Article: Stage makeup and latex is designed to give you a realistic look that you could use on stage. But, you can also use it for a costume, party, or simply for fun.  You will need:  Liquid latex. Ben Nye makes a good liquid latex that is often used in the theatre. Brushes. Fake blood. Tissue paper. Try to use plain tissue paper without etching or designs. Dark eyeshadow. It’s also a good idea to lay some newspaper down as liquid latex and the fake blood can get messy. Liquid latex dries pretty quickly so you want to work in smaller sections rather than one large area. Press the tissue paper down on the latex. The tissue paper will stick pretty well to the latex. You can then pull and tear away the edges of the tissue paper which aren’t attached.

SUMMARY: Gather your materials. Add your tissue paper.


INPUT ARTICLE: Article: Plastic film is probably the most standard covering for a book. You can use clear or colored adhesive plastic contact paper.  Or you can use various types of book covering plastic that isn’t adhesive but is made for book covering.  Either type of plastic will protect your book. But, the non-adhesive method tends to be less damaging to the book in the long run. should you wish to ever remove the plastic covering, non-adhesive is easier to remove. You can also opt to make a plastic sheet protector book cover. The chemicals in the adhesive may eventually tarnish the book. Additionally, the adhesive method is not an environmentally friendly way to cover a book because recycled versions of it have not yet been created. Regular plastic coverings take a bit more work but can be easily removed. You can also try covering a book with plastic wrap. Contact paper book covering comes in a roll. It is usually available from anywhere that sells stationery or craft supplies. Most rolls will have measurements printed on the backing of the contact paper, which will help you to align the plastic.

SUMMARY:
Grab your plastic covering.