Q: If you’re new to drinking bourbon, you may wish to start with a variety that has a high wheat content. The wheat imparts a softer, gentler flavor to the bourbon, which can make it more palatable than some other bourbons to someone who isn’t used to whiskey.  Some popular wheated bourbons include Maker’s Mark, Old Fitzgerald, and Pappy Van Winkel. These bourbons tend to have notes of caramel, vanilla, and bread. Traditional bourbons have a relatively high corn content (around 70%) and are made with rye instead of wheat. The corn lends sweetness to the whiskey, while the rye gives it a hint of spice.  Popular traditional bourbons include Knob Creek, Jim Beam, and Wild Turkey. If you really like the sweetness of the corn, try a bourbon with a higher corn content, such as Old Charter (80% corn) or Baby Bourbon from Tuthilltown Spirits (100% corn). Bourbons with a high rye content have bold, spicy flavors. If you enjoy bolder whiskeys, look for a bourbon made with more than 10% rye, such as Old Grand-Dad, Four Roses, or Bulleit.  Four Roses Single Barrel has a rye content of 35%, making it the most rye-heavy bourbon on the market.  If you like the spiciness of rye but also enjoy whiskey with a fruity flavor, Bulleit is a good choice. If you’re feeling adventurous, try a variety of single-barrel bourbons. As the name suggests, these bourbons are bottled from the products of a single barrel instead of a blend of different barrels. The flavors of these whiskeys are affected by factors such as how long they were aged, the wood from which the barrel was made, and conditions in the warehouse where they were stored.  A few popular single barrel options include Elijah Craig 18-Year-Old, Wild Turkey Kentucky Spirit, and Eagle Rare. Flavors range from woody and smoky to smooth and spicy-sweet. While these bourbons can be quite pricey, “single-barrel” does not always equate to prohibitively expensive. You can get a bottle of Eagle Rare 10 Year Old for around $20 USD.
A: Start with a wheated bourbon for a softer taste. Try a traditional bourbon if you like sweet whiskey. Pick a high rye bourbon for extra spice. Experiment with single-barrel bourbons to discover unique flavors.

Q: Combine 1 cup (200 g) of granulated sugar and 3 tablespoons (45 ml) of water in a small saucepan. Heat the mixture on medium-high until it comes to a boil, which should take approximately 3 minutes. Once the mixture comes to a boil, allow it to continue cooking until the sugar dissolves completely, which should take approximately 2 to 3 minutes. Be sure to stir the mixture constantly until the sugar dissolves. When the sugar has dissolved, take the pan off the heat. Add 2 large egg whites that are at room temperature, ¼ teaspoon (1 g) of cream of tartar, ¼ teaspoon (1 g) of salt, and 1 teaspoon (5 ml) of vanilla to the bowl of a stand mixer. Whip the mixture on medium-high until soft peaks form, which should take 1 to 2 minutes.  To separate the egg whites from the yolk, break the egg against a flat surface, such as a countertop. Separate the egg in two over a bowl, allowing the yolk to fall into the lower half. Move the yolk back and forth so the white drips into the bowl below. Continue moving the yolk until all of the white is removed. You can also beat the egg white mixture with a handheld electric mixer if you prefer. Lower the mixer speed to medium, and slowly pour the warm sugar syrup into the egg white mixture. Keep beating the mixture until it cools and has a fluffy texture, which should take about 5 minutes. Once the frosting reaches the right consistency, it is ready to spread. It’s best used immediately, so smooth it over your cake or cupcakes as soon as you’re finished mixing it.
A: Bring the sugar and water to a boil. Cook the mixture until the sugar dissolves. Beat the egg whites with cream of tartar, vanilla, and salt. Pour the sugar syrup into the egg white mixture and beat until fluffy. Spread the frosting immediately.

Q: A 20 lb. (9 kg) ham can take 7 hours to cook, while a 10 lb. (4.5 kg) ham takes between 3 and 4 hours.   Cook 10 to 14 lb. (4.5 to 6.4 kg) hams for 22 to 25 minutes per lb. (0.45 kg). Cook a larger ham for 18 to 22 minutes per lb. Always check the core temperature with a meat thermometer. Choose a shallow rack with a sturdy pan to catch drippings. Test the ham halfway through the cooking time. When a meat thermometer reaches 130 degrees Fahrenheit (54 degrees Celsius) in the center, you can start to baste or glaze the roast ham. Brush your glaze mix onto the surface of the ham. If you are basting the ham with its own juices, use a baster. Cover the surface of the ham with pineapple slices for extra flavor. Baste or glaze the ham every half an hour. Cover it with aluminum foil if the surface appears too brown or dry. Place it on a carving board to rest for 15 minutes and cover it with aluminum foil.
A: Preheat your oven to 300 degrees Fahrenheit (149 degrees Celsius). Prepare your ham for cooking early on in the day, when you want to serve it. Place the ham roast in a roasting rack. Put the ham in the oven. Remove the ham from the oven for a few minutes. Place the ham back in the oven. Remove the ham when the central internal temperature reaches 150 degrees Fahrenheit (66 degrees Celsius).

Q: A fair amount of public locations, such as businesses and shops, have wireless networks associated with them. While many of these networks are unprotected--meaning you don't need a password to access them--they are also often insecure networks with minimal protection. This is the series of radiating waves in the top right corner of your screen. If you're in an area with wifi capability, you'll see at least one network name. If you have the option of picking a password-protected network over an unprotected one, go with the protected network--being able to connect to a secure network is worth the hassle of having to ask an official (e.g., shop staff) for the password.  Depending on your location, you may have to pay a fee (or purchase merchandise) before you can use a protected network. If you end up choosing an unprotected wifi network, be careful about the information you view and input while using it. Other users may be able to view this information as well. Generally speaking, the network in question will have the strongest signal out of all the surrounding networks. If the network has a password, you'll need to type it in first. Only do this if you use this network often. You should now be connected.
A:
Log into your Mac. Click the wifi icon. Review the network list. Choose a protected network. Click the pertinent network. Click Join. Check the "Remember this network" box.