Article: Bring along the whiskey bottle or mason jar you'll use to age the whiskey. You need to shorten the wood so that it'll fit inside the jar. Split the wood into a thin stick. The wood will expand during the aging process, so don't be afraid to cut the wood very thin or even break the stick into a few strips.  White oak is used by professionals to age whiskey. If you can't get oak, you can try another non-poisonous, chemical-free wood such as maple, cherry, or birch.  Get fresh oak from brewing supply stores and home improvement stores. Old oak can also be scavenged sources such as old furniture. Take protective precautions by wearing gloves and goggles. Hold the wood in place over the open flame. The temperature you use will change the flavor the wood gives the whiskey. 250-360℉ (121-182℃) creates a sweet, oaky combination. 380-480℉ (193-249℃) leads to a vanilla, toasted flavor. Char the wood until it appears black and shiny on all sides.  You can also bake the wood before you char. This can help you get the right flavor profile without depending on charring at the right temperature. Simply let the wood bake in an oven at the desired temperature for 3 hours before charring.  Brewing supply shops also sell pre-charred oak chips. Wait for the wood to feel cool to the touch. Keep on the protective gloves or pick up the wood with tongs to protect yourself. Rinse the wood under lukewarm water. Wipe down the wood with a cloth to remove ash and other debris that could get into the whiskey. Place the ingredients into the mason jar or simply add the wood to the whiskey bottle. An average, unaged whiskey works best here. Opt for whiskey of proof 115 or higher, if possible. Higher proof whiskey tends to age better and is used by whiskey companies in their products. Now you must wait for the whiskey to age. Ideally, store the jar in a place where the temperature changes, such as outdoors. Warm days and cool nights cause the wood to change size. Keep the jar out of direct sunlight. At home, you can leave it in a closet, a garage, or a similar area. Though the small container size means the whiskey will age faster, it'll still take several weeks to a year to get the flavor you desire. Set up a testing schedule to make sure the whiskey doesn't over-age. Early on, your batch will likely taste terrible and woody, but stick with it. The pleasant flavors will eventually come out.
Question: What is a summary of what this article is about?
Split a piece of oak into strips. Char the wood with a blowtorch or grill. Wash off the wood. Combine the wood and whiskey. Store the jar in a dark place. Test the whiskey weekly.
Article: Taro root can actually be toxic to humans if it is ingested raw. You should always cook taro root completely to avoid any possible side effects from eating the raw root. Always err on the side of caution and overcook the taro root instead of undercooking it. Since taro root is toxic in its raw form, it’s important to wear gloves while you are touching the root. This will help prevent any possible reactions to the toxicity of the root. The hairy external skin is also quite irritating to human skin, so the gloves help protect your skin in this respect as well. Washing food before consumption is always important, but it’s especially important with the taro root because of the toxicity factor. Cleaning the taro root can help remove additional toxins before cooking the root makes the rest fully edible. Peel the taro root with a knife or peeling utensil. Run the peeled taro root under cold water in the sink and use your fingers to wipe away any excess dirt or debris.
Question: What is a summary of what this article is about?
Avoid eating taro root raw. Wear gloves while handling the taro root. Clean the taro root well before cooking.