Article: When the filter on your furnace gets dirty and clogged, it makes the furnace less efficient, meaning it uses more energy. To prevent this, check your filter monthly during the months when you're heating the house. Vacuum or wash the filter as necessary, or every three months. Some furnace filters aren't washable, and they’ll have to be replaced every three months or so. These types of thermostats tend to be a little more expensive, but the investment will pay for itself within a few months thanks to the energy you’ll save. Here's how a programmable thermostat can save you money:  Set the thermostat so that the furnace or air conditioner comes on less during the day when nobody is home, and at night when everybody is sleeping. Use the thermostat to turn down the heat or air conditioning when you're away on vacation, but set it to come back on just before you arrive home. There are also some thermostats that you can operate remotely, such as by using a computer or smartphone. Leaky ducts, just like leaky walls and windows, can waste tons of energy, because your furnace or air conditioner has to work much harder to replace the lost air. Inspect all your heating, cooling, and air return vents and ducts for holes, leaks, and other problems. If you find leaks, seal them with duct sealant, and then wrap the duct with insulation. Sealing these leaks could save you up to 20 percent on your energy bills. Air conditioning can act as a heavy load on energy consumption. Smart switches are electrical switches with a built-in timer, turning off and on an electronic circuit. Smart switches can be programmed to allow the cooling for a certain period and cutting off the electric supply until the next cycle of cooling. This way you will be able to conserve energy especially during the night hours.
Question: What is a summary of what this article is about?
Clean your furnace filter regularly. Put in a programmable thermostat. Seal leaks in your ducts. Use ACs with Smart Time Switches.
Article: The focus should be on the client’s face, not on what’s behind them, so choose a plain backdrop. Opt for something in either a solid color or with a minimalist design. If you’re shooting outside,  use a wide aperture to blur the background. Lenses with wider angles can distort a person’s face. Instead, use a lens with a narrow focus to slim your subject’s face. Look for a lens with a large aperture and a small f-number. An aperture of f/4 is good for natural light, while f/8 is usually best for studio lighting. The ISO determines the sensitivity of the camera’s sensor. A lower setting means less sensitivity to light and a finer grain in your photograph, which will help create a crisp image.The shutter speed determines how much light is let into the photograph. The measurement indicates how long the shutter is open (1/250th of a second, for instance). Faster shutter speeds are good for capturing fast motion, while slower speeds are usually used for creative photography. Normal range is considered 1/30th to 1/250th sec. Using a reflector directly across from the main light will fill in shadows on the face, creating a soft, flattering appearance. Eliminate shadows on the backdrop by pointing a light behind the subject. Having the flash hit the face directly can be too harsh. Diffuse the flash by using a softbox or umbrella, or by bouncing the flash off of  a nearby wall. This will cause the light the wash across the face in a more flattering way.
Question: What is a summary of what this article is about?
Choose a simple backdrop. Avoid wide-angle lenses. Set your camera's ISO at 100 and the shutter speed at 1/200th or 1/250th of a second. Set your main light above and slightly to the left of your client. Diffuse the flash.
Article: Since charcoal grills heat unevenly, it’s best to use a 2-sided gas grill for this method. Turn one side up as high as you can, and leave the other side turned off or very low. If you're using a charcoal grill, try to group your coals together in one corner of the grill. You’ll want to keep your seasoning simple to enjoy the flavors of your dry aged steak. Season both sides with salt and pepper or your favorite steak seasoning blend. The reason this is called the reverse sear method is because you bring the meat up to temperature slowly, then sear it at the end, unlike traditional cooking methods where you sear the meat first and then cook it slowly. A reverse sear cooks the steak more evenly and results in a more tender, juicy steak. Let the steak cook slowly, turning it every 3-4 minutes. Use your meat thermometer to keep track of the temperature. You want to know when the meat is about 15 °F (8.3 °C) below your ideal doneness. The internal temperature for rare steak is 125 °F (52 °C). For medium rare it’s 130–135 °F (54–57 °C), for medium 135–140 °F (57–60 °C), medium-well 140–150 °F (60–66 °C), and well 155 °F (68 °C). Well done is not recommended for premium steaks. Cook the steak on the hot side of the grill until you develop that nice crust on both sides. This should only take a few minutes, and you can flip the steak as often as you like. Use the meat thermometer to make sure you don’t overcook your steak. You want to let the juices redistribute after the steak has cooked, so allow the steak to rest at room temperature for 5 minutes before you cut into it. Serve and enjoy your dry aged steak! Having a healthy side made from fresh veggies will help you create a balanced and delicious meal. Try serving steamed broccoli, grilled zucchini, or whole ears of corn that have been roasted on the grill.
Question: What is a summary of what this article is about?
Heat one side of a 2-temperature grill. Season your steak with salt and pepper. Place your steak on the low-heat side of your grill. Use a meat thermometer to determine how long to cook your steak. Move the steak to the hot side of the grill when it reaches your preferred temperature. Allow the steak to rest for 5 minutes before serving. Serve your steak with a side of steamed or grilled veggies.