In one sentence, describe what the following article is about: Using too much beard balm can make your beard look shiny and greasy. It can also clog the pores underneath your beard and cause you to breakout. If your beard is long and a dime-sized amount of balm doesn't cover all of it, apply a little bit more at a time until your beard is fully covered. Put the additional balm at the ends of your beard where the hair is the driest, rather than reapplying it to the roots. Beard balm may make your skin and beard even more oily. Try only applying beard balm every other day. If your beard still feels greasy, cut back to once or twice a week. Beard balm will moisturize your beard hair and skin underneath so they aren't as dry. For even more moisturizing benefits, look for a beard balm that says "moisturizing" on the label or a balm that contains moisturizing oils.
Summary: Avoid using more than a dime-sized amount of beard balm. Apply beard balm sparingly if your beard and skin are oily. Use beard balm daily if you have dry skin and beard hair.

In one sentence, describe what the following article is about: If you're new to drinking bourbon, you may wish to start with a variety that has a high wheat content. The wheat imparts a softer, gentler flavor to the bourbon, which can make it more palatable than some other bourbons to someone who isn't used to whiskey. Some popular wheated bourbons include Maker's Mark, Old Fitzgerald, and Pappy Van Winkel. These bourbons tend to have notes of caramel, vanilla, and bread. Traditional bourbons have a relatively high corn content (around 70%) and are made with rye instead of wheat. The corn lends sweetness to the whiskey, while the rye gives it a hint of spice. Popular traditional bourbons include Knob Creek, Jim Beam, and Wild Turkey. If you really like the sweetness of the corn, try a bourbon with a higher corn content, such as Old Charter (80% corn) or Baby Bourbon from Tuthilltown Spirits (100% corn). Bourbons with a high rye content have bold, spicy flavors. If you enjoy bolder whiskeys, look for a bourbon made with more than 10% rye, such as Old Grand-Dad, Four Roses, or Bulleit. Four Roses Single Barrel has a rye content of 35%, making it the most rye-heavy bourbon on the market. If you like the spiciness of rye but also enjoy whiskey with a fruity flavor, Bulleit is a good choice. If you're feeling adventurous, try a variety of single-barrel bourbons. As the name suggests, these bourbons are bottled from the products of a single barrel instead of a blend of different barrels. The flavors of these whiskeys are affected by factors such as how long they were aged, the wood from which the barrel was made, and conditions in the warehouse where they were stored. A few popular single barrel options include Elijah Craig 18-Year-Old, Wild Turkey Kentucky Spirit, and Eagle Rare. Flavors range from woody and smoky to smooth and spicy-sweet. While these bourbons can be quite pricey, "single-barrel" does not always equate to prohibitively expensive. You can get a bottle of Eagle Rare 10 Year Old for around $20 USD.
Summary: Start with a wheated bourbon for a softer taste. Try a traditional bourbon if you like sweet whiskey. Pick a high rye bourbon for extra spice. Experiment with single-barrel bourbons to discover unique flavors.

In one sentence, describe what the following article is about: If you want your honey to retain the benefits of "raw" honey, use the microwave with caution. While quick and efficient, microwaving can easily destroy the beneficial enzymes by overheating them. Besides presenting a possible health hazard, plastic containers don't transfer heat as well as glass does. Bottom line: you'll get the job done quicker and more safely if you move your honey to a glass jar instead of using a plastic container. Cooking time for your batch will vary based on the amount of honey you're liquefying, the starting temperature of the honey, and its sugar content as well as content the wattage of your microwave. It is best to start off at low power and use short microwave times. This may take more cycles and an extra minute or two, but you won't ruin the taste of the honey or inhibit the effectiveness of the good enzymes during the liquefaction process. Experiment to find what works for you in your environment, but experiment cautiously. Above 100F (38C), the flavor of honey is altered; above 120F (49C), the beneficial enzymes in the honey start to break down and stop being effective. If pockets of honey have started to liquefy, stir the honey to help transfer the heat. If the honey hasn't started to liquefy, continue microwaving in 30 second increments until some crystals start to liquefy. Continue until the honey has nearly liquefied, then stir until the process is complete. If most of the honey has liquefied but some stubborn crystals remain, you may want to finish the job off manually by stirring the honey vigorously instead of continuing to heat it.
Summary:
Use a microwave cautiously when liquefying honey. Transfer your honey from any plastic containers into a glass jar by spoon. Start microwaving honey in 30 second increments on the defrost setting. Check for liquefaction of the honey after 30 seconds, particularly near the surface of the jar. Microwave for additional increments of 15 to 30 seconds, stirring after each microwaving session.