INPUT ARTICLE: Article: If you don't already have this popular media player installed, you can download it now from https://www.videolan.org/vlc/download-macosx.html. To download the file: Click the Download VLC button and save the DMG file to your Mac. Double-click the downloaded DMG file in your Downloads folder. Drag the VLC icon (the orange-and-white cone) to the Applications folder. If you haven't already done so, bring up the video in your favorite web browser now. To copy the URL, click the address bar to highlight it, and then press Command+C to copy. You'll find it in the Applications folder once it's installed. You may have to provide permission for the app to run for the first time. It's at the top-left corner of the screen in the menu bar. This opens the "Open Source" window. This pastes the YouTube URL into the box. It's at the bottom-right corner of the window. This adds the video to your VLC playlist. If the video starts playing, just right-click the video and select Media Information there instead. It's the URL at the bottom of the window. This copies the URL to your clipboard. To paste the URL, return to your web browser, click the address bar, press Command+V, and then press Return. The video will begin to play on your browser. You can name the video anything you wish. Once you've saved the video, it will begin to download from YouTube. The downloaded video will then be playing on your Mac whether you are on or offline.

SUMMARY: Install VLC Media Player on your Mac. Copy the address of the YouTube video you want to download. Open VLC Player. Click the File menu. Click Open Network. Click the "URL" box and press Command+V. Click the Open button. Right-click the video on the playlist and select Media Information. Highlight the "Location" URL and press Command+C. Paste the copied URL into your browser and press Return. Right-click the video and select Save Video as to save.

INPUT ARTICLE: Article: Prepare a 9-inch (23-cm) square baking dish by greasing it lightly with shortening or nonstick cooking spray. Alternatively, you could use a cast iron skillet instead of the baking dish. The skillet should be seasoned beforehand. Place it into the oven as it preheats, then remove it when you are ready to pour in the batter. Crack two eggs into a small bowl. Gently whisk them together until the yolks and whites are roughly combined. Break the yolks with the top of the whisk, then whisk the eggs together for 20 to 30 seconds. The yolks and whites only need to be partially combined; they do not need to be foamy or consistently colored. Note that you could also use a fork instead of a whisk Add the cornmeal, flour, and baking soda to a large mixing bowl. Stir the ingredients together until evenly combined. Use a wooden or plastic mixing spoon to combine the dry ingredients. Continue stirring until the cornmeal and flour look evenly intermixed. This recipe uses standard yellow cornmeal. If you decide to use self-rising cornmeal, however, do not add any baking soda to the cornbread batter. Pour the buttermilk, beaten eggs, and vegetable oil into the dry ingredients. Mix together until the batter just barely combines. If desired, you could mix the wet ingredients together in a separate mixing bowl before adding them to the dry ingredients. Doing so may make it slightly easier to combine the ingredients thoroughly, but it usually isn't necessary. The finished batter may still have a few lumps in it. Most of the lumps should be beaten out, however, and you should not be able to distinguish any one specific ingredient from another. Pour the prepared cornbread batter into your greased baking dish. Use the back of a spoon or spatula to even out the top. If you're working with a room-temperature baking dish, firmly grasp the baking dish by its sides and sift the dish back and forth. Doing so should help distribute the batter evenly throughout the pan. Place the baking dish into your preheated oven and cook the cornbread for 20 to 25 minutes, or until it becomes dry and golden brown. Test the inside of the cornbread by inserting a toothpick or knife through the center. The utensil may pull away a few moist crumbs, but it should not pull up any wet batter. Set the cornbread aside and allow it to cool to room temperature before proceeding with the cornbread dressing steps. You can use the cornbread immediately after it cools, but you could also store it for up to two days in your refrigerator or up to two weeks in your freezer before preparing the cornbread dressing. When storing cornbread for later use, place it in a freezer-safe plastic bag. Remove as much air as possible from the bag before placing it into your refrigerator or freezer.

SUMMARY:
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Lightly beat the eggs. Combine the dry ingredients. Add the wet ingredients. Pour into the baking dish. Bake 20 to 25 minutes. Let it cool.