INPUT ARTICLE: Article: Enjoy the subtle mix of the coffee, orange, cream, and whiskey flavors. This classic shot is great when enjoyed as a dessert! Legend has it that the B-52 shot was created by a bartender in the 1970s who was a huge fan of the band The B-52s.

SUMMARY: Lift the shot to your mouth and drink it all at once.

In one sentence, describe what the following article is about: What constitutes a good introduction will vary widely depending on your subject matter. A suitable introduction in one academic discipline may not work as well in another.  If you're writing your essay for a class assignment, ask your instructor for examples of well-written essays that you can look at. Take note of conventions that are commonly used by writers in that discipline. Make a brief outline of the essay based on the information presented in the introduction. Then look at that outline as you read the essay to see how the essay follows it to prove the writer's thesis statement. Generally, your introduction should be between 5 and 10 percent of the overall length of your essay. If you're writing a 10-page paper, your introduction should be approximately 1 page.  For shorter essays under 1,000 words, keep your introduction to 1 paragraph, between 100 and 200 words. Always follow your instructor's guidelines for length. These rules can vary at times based on genre or form of writing. Some writers prefer to write the body of the essay first, then go back and write the introduction. It's easier to present a summary of your essay when you've already written it. As you write your essay, you may want to jot down things you want to include in your introduction. For example, you may realize that you're using a particular term that you need to define in your introduction. If you wrote your introduction first, go back and make sure your introduction provides an accurate roadmap of your completed paper. Even if you wrote an outline, you may have deviated from your original plans. Delete any filler or unnecessary language. Given the shortness of the introduction, every sentence should be essential to your reader's understanding of your essay. An essay introduction is fairly formulaic, and will have the same basic elements regardless of your subject matter or academic discipline. While it's short, it conveys a lot of information.  The first sentence or two should be your hook, designed to grab your reader's attention and get them interested in reading your essay. The next couple of sentences create a bridge between your hook and the overall topic of the rest of your essay. End your introduction with your thesis statement and a list of the points you will make in your essay to support or prove your thesis statement.
Summary: Read essays by other writers in your discipline. Keep your introduction short and simple. Write your introduction after you write your essay. Revise your introduction to fit your essay. Structure your introduction effectively.

INPUT ARTICLE: Article: If you have time to flavor meat, fish, or vegetables before cooking them, marinate them in a mixture that contains liquid smoke. Whisk together the marinade and coat the food completely. You'll need:  ¼ cup (60 ml) of soy sauce 3 tablespoons (21 g) of honey 2 tablespoons (30 ml) of distilled white vinegar 1 ½ teaspoons (3 g) of garlic powder 1 ½ teaspoons (3 g) of ground ginger ¾ cup (180 ml) of vegetable oil 1 teaspoon (2 g) of black pepper 2 to 3 drops of liquid smoke Stir 2 teaspoons (10 ml) of liquid smoke into every 1 cup (240 g) of prepared barbecue sauce for an instant smoky flavor. To make your own barbecue sauce, sauté 3 diced onions with 3 cloves of minced garlic until they're tender. Stir in and simmer 3 cups (720 g) of ketchup, 1/2 cup (100 g) of brown sugar, 1/3 cup (80 ml) of white vinegar, and 3 tablespoons (45 ml) of liquid smoke. Cook the barbecue sauce until it's as thick as you like. For a spicier ketchup, add 2 tablespoons (30 g) of Dijon mustard and 1 teaspoon (5 ml) of hot sauce. Heat the brine ingredients in a saucepan over medium heat until the sugar is dissolved. Stir 3 tablespoons (45 ml) of liquid hickory smoke and cool the brine solution to room temperature before using it. Refrigerate a turkey or large roast in the solution for up to 24 hours before draining and cooking the food. For the brine, combine:  2 cups (473 ml) of water 1/2 cup (120 g) of kosher salt 1/3 cup (66 g) of sugar 2 tablespoons (30 ml) of maple syrup 1 tablespoon (6 g) of mustard seed 2 tablespoons (18 g) of black peppercorns 1 tablespoon (8 g) of chili powder 8 cloves of smashed garlic Sauté 1/4 cup (40 g) of chopped onion with 2 tablespoons (20 g) of chopped green pepper and 3 cloves of minced garlic over medium-high heat for 5 minutes. Open and stir in 2 cans of crushed tomatoes, 1 can of tomato sauce, 2 tablespoons (30 ml) of liquid smoke, 1 1/2 teaspoons (3 g) of Italian seasoning, and ground pepper to taste. Bring the sauce to a boil and then turn it down to a simmer. Simmer the sauce for 1 hour before serving it over steamed rice or cooked pasta. If you want to add meat, brown 1 pound (453 g) of ground beef and stir it into the sauce. Put a 10 to 12-pound (4.5 to 5.5 kg) turkey into a large plastic roasting bag. Mix together 2 quarts (1.9 liters) of water with 3.5 ounces (103 ml) of liquid smoke and pour it into the bag. Turn the turkey so it's coated in the marinade. Seal the bag and refrigerate the turkey overnight. To roast the turkey, drain the marinade and pat the turkey dry with paper towels. Put the turkey in a roasting pan and cook it for 3 1/2 to 4 hours at 350 °F (177 °C).

SUMMARY:
Stir together a basic marinade with a few drops of liquid smoke. Mix up a quick barbecue sauce. Use 3 tablespoons (45 ml) of liquid smoke to add flavor to your brine. Make a savory sauce for rice or pasta. Marinate a turkey for smoky flavor.