Problem: Article: Place the pizza on the upper rack of the oven and bake the pizza until the cheese melts. The crust should become a golden brown. If the pizza crust is browning too quickly, move the pizza to the bottom rack. Turn off the oven and transfer the pizza to a rack or cutting board. Let the pizza cool so the cheese firms up a little and it's easier to slice. If the pizza sticks when you try to remove it, slide a firm metal spatula under the crust to loosen it.
Summary: Put the pizza in the oven and bake it for 10 to 15 minutes. Remove the pizza and let it cool for 5 minutes.

INPUT ARTICLE: Article: Add 1 cup (200 g) of frozen fruit, such as strawberries, blueberries, or raspberries, that has been defrosted to a food processor. Process the fruit until it is pureed smooth. If you don't have a food processor, you can puree the fruit in a blender. Add the pureed fruit, 1 cup (79 ml) of water, 1 tablespoon (15 ml) of fresh lemon juice, and 2 tablespoons (43 g) of honey to a small saucepan. Place it on the stove over medium-low heat, and heat it until it reaches a simmer, which should take 2 to 3 minutes. Stir the mixture with a whisk periodically to ensure that the ingredients are well blended. Once the mixture reaches a simmer, sprinkle 4 teaspoons (12 g) of unflavored gelatin over it. Use a whisk to mix it in, stirring constantly. Add the gelatin to the mixture slowly. If you dump it in all at once, it can form a glob that you won't be able to get rid of. After the gelatin is incorporated, continue heating the mixture on medium-low. Allow it to come back to a simmer, stirring often to ensure that the ingredients are combined. The mixture's texture will change as the gelatin melts in. Instead of have a grainy, jelly-like consistency, it will become smooth and glassy. When the gelatin is fully melted in, take the pan off the stove. Pour into a heatproof measuring cup through a sieve to remove any hard bits of fruit or gelatin and discard the solids. If there are any bubbles on the top of the mixture after you've strained it, remove them with a spoon. Once the mixture is strained, add it to silicone candy molds. Place the molds in the refrigerator for at least 6 hours to fully set up. Because the candy has the texture of gummy bears, you may want to use bear-shaped molds. If you don't have candy molds, you can pour the mixture into a baking sheet that's lined with plastic wrap and cut it with a knife or cookie cutters after it's set. When using molds, it helps to place them on baking sheets before filling them. That makes it easier to carry the candy to the fridge without spilling the mixture. If you notice any bubbles in the mixture after you've poured it into the mold, pop them with a toothpick. For the coating, add cup (100 g) of sugar and 1 to 3 teaspoons (6 to 18 g) citric acid to a small bowl. Whisk them together well to ensure that they're fully blended. Choose the amount of citric acid based on how sour you want the candies to be. A single teaspoon (6 g) will be fairly sour, but adding more makes the candy's flavor more intense. When the candy has chilled for several hours, remove it from the fridge. Carefully pop the candies out of the molds, and drop them in the bowl with the sugar coating. Toss well to ensure that they're coated on all sides. The candy is ready to eat right away, but if you have any leftovers, place them in an airtight container. They'll stay fresh for about a week.

SUMMARY: Puree the fruit. Heat the fruit, water, lemon juice, and honey to a simmer. Whisk the gelatin into the mixture. Return the mixture to a simmer. Remove the mixture from the heat and strain it to remove hard bits. Pour the mixture into molds and chill them for several hours. Mix the sugar and citric acid. Unmold the candy and toss it in the sugar mixture. Store the candy in an airtight container.

In one sentence, describe what the following article is about: Your taste buds only recognize five tastes: sweet, salty, bitter, sour, and savory ("Umami"). The rest is in the nose. If you can avoid smelling the food, you'll avoid a large part of the flavor. Pinch your nose as you eat or drink anything to neutralize a significant portion of the taste involved. When the taste is truly to be avoided, take a sip of a drink before un-pinching your nose to avoid any taste left on the tongue. Slosh the liquid around your mouth for good measure. If you're eating in public or anywhere where you can't politely pinch your nose, exhale immediately before taking a bit/drink to avoid the taste. Be sure to take a small bite if doing this to avoid choking when trying to breathe again. Your taste is all about saliva. You taste different things depending on how that food reacts with the saliva in your mouth. Take a paper towel and complete dry out your mouth and tongue; this will eliminate nearly all of the taste. But remember, the saliva in your mouth is replenished every few seconds, so eat quickly after drying your mouth. Cotton swabs such as Q-Tips are a discreet alternative to a paper towel, though you'll most likely need more than one. If you know just when you'll need to eat something unpleasant, try to refrain from having any water beforehand during the day. Drink caffeinated drinks like soda or coffee to dehydrate yourself; your mouth should be reasonably dry come time to eat. You might have noticed that any food might taste a little different depending on its temperature. Why is that? It's the same food, after all. The fact is that generally, cooling numbs your palate, toning down flavors. If you can drink a glass of cold water right before eating or drinking something unpleasant, you'll be better off. If you can chill the unpleasant food or drink, that's even better. For a more uncomfortable alternative (though preferable perhaps if you have teeth which are sensitive to cold), you can scald your tongue with a hot drink like tea, coffee, or hot chocolate. The heat will make your taste buds much less sensitive in the moments after sipping something really hot. A drink with a high alcohol concentration (such as whiskey) has the effect of a mild anesthetic on your taste centers in your mouth and nose. Try to eat or drink whatever is unpleasant quickly after drinking the alcohol for the best possible effect. If you're underage or have no access to hard alcohol, try a hygienic mouthwash which contains disinfecting alcohol such as Listerine. This too will help to numb your taste as well as distract with (usually) a strong mint flavor.
Summary:
Plug your nostrils. Dry out your mouth. Drink cold water. Drink a strong alcoholic drink.