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2. Hair iron - Wikipedia

   en.wikipedia.org/wiki/Hair_iron

   historical image of hair irons (top) A hair iron or hair tong is a tool used to change the arrangement of the hair using heat. There are three general kinds: curling irons, used to make the hair curl; straightening irons, commonly called straighteners or flat irons, used to straighten the hair; and crimping irons, used to create crimps of the desired size in the hair.

3. Peppered Tri-Tip Roast Recipe - AOL

   www.aol.com/food/recipes/peppered-tri-tip-roast

   Place the tri-tip fat side up on the rack and roast until the internal temperature of the thickest part of the roast, measured with an instant-read thermometer, reaches 120 degrees for rare, 125 ...

4. Hairstyling tool - Wikipedia

   en.wikipedia.org/wiki/Hairstyling_tool

   Early hair tongs. A hair iron is a tool used to change the structure of the hair with the help of heat. There are three general kinds: curling tongs, also known as curling irons, [2] used to make the hair curly; straighteners, also known as flat irons, [3] used to straighten the hair; and crimpers, [4] used to create small crimps in the hair.

5. Our beauty expert picked her favorite products on sale for ...

   www.aol.com/lifestyle/our-beauty-expert-picked...

   Extremely rare sale alert! Jennifer Aniston's high-end hair-care line is rarely marked down, and this 30% discount makes for an excellent opportunity to try her mane-transforming products.

6. 25 Black Friday deals that are worth the splurge: Kate ... - AOL

   www.aol.com/lifestyle/black-friday-deals-that...

   It's a splurgy skin-care tool that'll more than earn its place in your beauty bag. ... a 10-inch dish that holds 2.5 quarts; and a 7.5-inch dish that holds 1.1 quart. ... the Ember temperature ...

7. Doneness - Wikipedia

   en.wikipedia.org/wiki/Doneness

   2 O), which causes the meat to turn brown. Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids. If raised to a high enough temperature, meat blackens from burning.