If you haven't yet baked your cake, this trick will make removing the pan much easier. Cut out a circle of parchment paper slightly larger than the base of the springform pan you're using. Press it into the bottom of the assembled springform pan. You'll bake the cake on top of the parchment, rather than directly on the pan. This way you can just slide the bottom of the cake off the pan with the parchment, which looks a lot less noticeable than a metal base. Some chefs also like to use a cardboard cutout to lend the cake a little more support. Cut out a piece of cardboard the same size as the base of the springform pan. Press a piece of parchment paper over the cardboard. If you want to line the sides of the pan with parchment as well, cut a strip long enough to wrap around the inside of the pan and slightly thicker than the depth of the pan. Now you can make your cheesecake as normal, and when it is completely chilled the cake can be removed with ease from the pan. The presence of parchment won't change anything about the baking process. Go ahead and bake the cheesecake as usual. Even parchment won't save a cheesecake that's still warm when you try to remove it from the pan. Be sure it's thoroughly chilled before you try to lift away the sides or bottom. If you didn't line the sides with parchment, run a knife dipped in hot water around the edges of the cake to loosen it, then unclick the pan's sides and lift them away. If you did line the sides with parchment, you can skip the knife trick and simply take off the sides of the pan. Then very gently pull away the strip of parchment to reveal the cake underneath. Grasp the edge of the parchment paper and gently slide the cake onto a serving plate. The parchment will lift easily from the bottom of the springform pan.

Summary: Line the pan with a circle of parchment paper. Bake the cheesecake according to instructions. Chill the cheesecake overnight. Remove the sides of the pan. Slide the cake off the base of the pan.

The old saying "you are what you eat" is especially important when it comes to building strength. A strength-building diet includes lots of lean proteins like fish, chicken, and leaner cuts of beef and pork, which help build muscle. Whole-wheat carbs (like bread, rice, and pasta) are a good source of energy, but don't load up on them. Healthy vegetables like broccoli, spinach, and other greens contain lots of nutrients, while fruits are great for dessert and quick boosts of energy. Avoid junk food it will only hold you back. You will need protein, but not too much. The human body can only process a limited amount of protein at each meal. Aim for about .7 to .8 grams of protein per pound of bodyweight each day. Anything more will be stored as body fat. To gain strength and muscle mass, you will need to consume enough calories to fuel your workouts; you will also need to consume a net calorie surplus so that your body can rebuild itself. This doesn't have to be a big surplus: 300 500 calories above what you normally eat is fine. While lifting, a weight gain of .5 to 1 pound per week is normal. Eat frequently, as well, as often as every three hours. Your meal plan should include breakfast, lunch, dinner, and several sizeable snacks. Each meal should contain some kind of protein like eggs, lean cuts of meat or fish, edamame, rice and beans, lentils. Try to avoid processed meats like bacon, hot dogs, or lunch meats. When you work out, your muscles' microscopic fibers are broken down. It takes time for your body to rebuild them stronger than before. Aim to work out about three to four times a week if you're a beginner, leaving a few days of rest. Hit different muscle groups every day so that each muscle group can rest. A good night's sleep (seven to nine hours for most people) is also essential for making strength gains, so make sure you're always in bed at a reasonable time. Consider training in the morning when your energy level is at its highest. You can even do it before breakfast. If you train in the afternoon, make sure to fuel properly throughout the day with a healthy protein/carb lunch. Cardio exercises won't make your muscles stronger, but they will make it so that you can exert yourself for longer. They're also great for weight loss as long as you don't eat more to compensate for the calories burnt. It's up to you to decide how to divide your time while most power lifters don't spend lots of time on cardio, working a little into your workout will never hurt you. Cardio is an excellent way to warm up before strength training. See our cardio articles for lots of great exercises. In addition to resting, make sure that you aren't working out too often. Taking on too much can put you at risk of fatigue or injury, and can actually reverse the gains that you've made. If you feel pain during an exercise, stop. Give yourself one or two days' rest or reduce the weight before trying again. Having a great workout one day and never doing it again will not make you stronger. You can only gain strength with hard work over time. Stick with your workout plan in a few months, your results will speak for themselves.

Summary: Eat a healthy diet with protein. Eat a calorie surplus each day. Balance your workouts with rest. Consider cardio for endurance. Don't overtrain. Be patient and consistent when it comes to fitness goals.

These shears are very versatile, and are able to cut about 40-70% of hair off in a few quick cuts. They can be used to add a level of texture, or naturally blend different levels of your hair. There are generally 25 teeth on this particular type of shear. If you have especially thick hair to cut, these are great. However, they can be difficult to use and leave holes in the cut, so only use them for very thick hair. They can take big chunks out at once (40-80%), and can cut through thicker hair than a standard pair of shears. These even work best with curly hair, which is hard to cut with normal scissors. These shears have about 7-15 teeth on them. They remove much less hair than the other two pairs of shears. This is a great pair of shears to go back over your hair after you have already made a pass with the standard shears. They give your hair a softer, lived in look. However, you will have to make more passes with these shears, as they take so little off. Most, if not all shears, are stainless steel. However, shears with an adjustable screw can make all the difference in the world. If you find that the tension is off, then the screw allows you to adjust it.
Summary: Buy a pair of blending and texturizing shears. Add chunking shears to your array of scissors. Get a pair of finishing shears. Find shears with adjustable screws.