In one sentence, describe what the following article is about: At the very least, you'll need a video camera. You will probably also need a tripod to mount the camera for steady shots lighting equipment, and sound equipment. Filming some "screen tests" would be a good idea. Give your actors the chance to practice while being filmed, and give the crew a chance to coordinate their actions. Keep track of which "take" is the best take for each scene, to help yourself in the editing process later. If you've got to comb through multiple missed takes and bad takes every time you want to find the scene you wanted, the editing process will be a drag. Make sure everyone's on the same page at the start of each day for filming each scene. It can take a lot to get a whole cast, crew, and location appointment together at once, so it might help to write out and distribute an itinerary at the beginning of the process. The decisions you make will result in the difference between a "home movie" or a professional-looking movie. Some people say to shoot multiple takes from multiple angles because it will be more interesting in the end, giving multiple options for the editing process. As a very general rule, professional filmmakers shoot each scene in a wide shot, medium shot and close up of important elements. Take your footage to your computer, upload the files, then log them, identifying what shots work. Put together a rough cut using these shots. The way that you edit your film drastically affects the way the film ends up looking and feeling. Making jump cuts will hold the viewer's interest and set the tone for an action movie, but long, lingering shots have a powerful impact as well, but done badly this can be very boring. Consider the beginning of The Good, the Bad, and the Ugly. You can also edit to music, which is a fast and effective way of editing; you can also edit to music on a quiet section of the film, by choosing music that provides the right mood. Editing between various angles can quickly show multiple things going on in the same scene. Use your editing system's split or razor tool to create smaller clips from multiple shots, and then mix and match. You'll get the hang of it quickly, and with digital movie making, your mistakes are always saved by Undo. Make sure that your music flows with what is going on during the movie at that second, and that the live sound you recorded with the film comes through loud and clear. Re-record any important parts. Remember that if you are planning on distributing a film using found music can cause problems, so it is best if you can get music specially composed for the film; plus there are many skilled musicians out there who would love to get experience. You'll want to name your cast and crew at the end of the film. You can also include a list of "thank yous" to any organizations that were willing to let you shoot in their establishments. Most importantly keep it simple. Make a teaser or trailer. If you want to promote your film online or in other theaters, select pieces of it for a promotional trailer. Don't give away too much of the plot, but do try to catch the viewer's interest. Also don't forget to upload your movie to YouTube or Vimeo, or if your movie gets accepted into a theatre, don't upload the movie to YouTube as you won't make as much money on YouTube Vs. The box office, just upload teasers and stuff like that, and don't forget to advertise other places than YouTube!
Summary: Gather and test your equipment. Plan meticulously. Film your movie. Edit your film. Sync sound effects and music. Create the title and credits sequences. Export the film to a digital format DVD.

In one sentence, describe what the following article is about: Cut the butter into small cubes first, then put it into a small saucepan. Place the saucepan onto the stove, and turn the heat up to medium. Wait for the butter to melt, stirring it occasionally. Stir the butter and flour constantly as it's cooking to prevent scorching. Stir the sauce as you pour the milk so that it blends in. Once you have the milk stirred in, place the saucepan back onto the stove, and set the heat back to medium. Cook the sauce until it comes to a boil. Stir it often. Take the saucepan off the stove, and stir in part of the cheese. Be sure to scrape the bottom of the pan from time to time to ensure that everything mixes in evenly. Save the remaining cup (50 grams) of cheese for later. If you have not already done so, wash and peel the potatoes, then cut them as thinly as your can. Spread a third of them across the bottom of your dish, overlapping the edges slightly. Repeat the potato, salt, pepper, and sauce layers two more times. Spread it as evenly as you can over the top of your potatoes. When the cheese bakes, it will form a melted, crusty layer on top. They are ready when they turn tender and golden. If the top of your potatoes start to burn, cover the dish with a sheet of aluminum foil; this will allow the potatoes to continue baking without getting burnt. They are a great size dish for just about any meat dish. They are also easily transported, making them perfect for picnics, potlucks, and parties.
Summary:
Melt the butter in a saucepan over medium heat. Stir in the flour, then cook it for about 2 minutes, or until it starts to bubble. Take the saucepan off the stove, then slowly stir in the milk. Cook the mixture over medium heat until it starts to boil. Stir in 1 cups (150 grams) of cheese. Spread a third of your potatoes across the bottom of the dish. Season the potatoes with salt and pepper, then pour a third of the cheese sauce over them. Sprinkle the rest of the cheese on top. Bake the potatoes, uncovered, for 1 hour. Allow the potatoes to cool slightly before serving them.