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  2. Learn how to make a DIY face scrub with three ingredients - AOL

    www.aol.com/lifestyle/view-learn-how-to-make-a...

    Al Roker shares the high-protein, low-carb breakfast he loves — and it has only 5 ing…

  3. Sal Hepatica - Wikipedia

    en.wikipedia.org/wiki/Sal_Hepatica

    Sal Hepatica is a mineral salt laxative that was produced and marketed by Bristol-Myers from its inception in 1887, becoming its first nationally recognized product in 1903, until 1958. When dissolved in water, it was said to reproduce the taste and effect of the natural mineral waters of Bohemia .

  4. Incense offering in rabbinic literature - Wikipedia

    en.wikipedia.org/wiki/Incense_offering_in...

    The Karshinah soap is not a true incense, but was rather used to scrub therewith the operculum, and thereby improve it. [149] Maharitz , citing the Kol Bo , says that the purport of using this soap was to whiten the operculum withal, since its natural color was black and tended to darken the other constituents if not cleaned first in this ...

  5. Lawry's Seasoned Salt - Wikipedia

    en.wikipedia.org/wiki/Lawry's_Seasoned_Salt

    Lawry's Seasoned Salt is a seasoned salt widely used in the United States. The seasoning is a mix of salt, sugar, paprika, tumeric, onion, garlic, and other flavorings. [1] Before its retail introduction in 1938, it was used exclusively by Lawry's The Prime Rib Restaurant in Beverly Hills, [2] where the seasoning was created.

  6. Celery salt - Wikipedia

    en.wikipedia.org/wiki/Celery_salt

    Celery salt is an ingredient of the Bloody Mary cocktail and the Caesar cocktail. [6] It is also reported to be an ingredient in KFC's secret spice mix. [7] It is also commonly used to season the Chicago-style hot dog, the New York System wiener, salads, coleslaw and stews. It is a primary ingredient in Old Bay brand seasoning. [8]

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  8. Moshio salt - Wikipedia

    en.wikipedia.org/wiki/Moshio_salt

    Moshio salt (藻塩) is a type of Japanese sea salt made using an ancient method where it is collected using a dried seaweed known as hondawara (Sargassum fulvellum). The seaweed is believed to confer additional umami flavor to the salt. [1] [2] Japan's climate is too cool and wet to allow easy production of salt by simple evaporation of ...

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