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  2. Laundry detergent pod - Wikipedia

    en.wikipedia.org/wiki/Laundry_detergent_pod

    Notable brands of these packs include All, Arm & Hammer, Gain, Purex, Persil and Tide. [1] They first became popular in February 2012 when they were introduced by Procter & Gamble as Tide Pods (Ariel Pods in Europe). [1] The chemistry of laundry detergent packs is the same as in liquid detergents (including alkylbenzenesulfonates).

  3. PODS (company) - Wikipedia

    en.wikipedia.org/wiki/PODS_(company)

    In June 2010, PODS announced the sale of the first franchise in the United Kingdom. [8] In 2012, PODS sued fellow transportation carrier U-Haul International in U.S. District Court for trademark infringement, claiming that U-Haul "improperly and unlawfully" used the word "pods" to describe its U-Box product. On September 25, 2014, a jury ruled ...

  4. Tide (financial service) - Wikipedia

    en.wikipedia.org/wiki/Tide_(financial_service)

    Tide (Tide Platform Limited) is a UK financial technology company providing mobile-first banking services for small and medium-sized enterprises. It enables businesses to set up a current account and get instant access to various financial services (including automated bookkeeping and integrated invoicing).

  5. Edamame - Wikipedia

    en.wikipedia.org/wiki/Edamame

    Edamame (枝豆, / ˌ ɛ d ə ˈ m ɑː m eɪ / [citation needed]) is a Japanese dish prepared with immature soybeans in the pod. The pods are boiled or steamed and may be served with salt or other condiments.

  6. 2004 Indian Ocean earthquake and tsunami - Wikipedia

    en.wikipedia.org/wiki/2004_Indian_Ocean...

    By February 2005, the earthquake's effects were still detectable as a 20 μm (0.02 mm; 0.0008 in) complex harmonic oscillation of the Earth's surface, which gradually diminished and merged with the incessant free oscillation of the Earth more than four months after the earthquake. [50]

  7. Amuse-bouche - Wikipedia

    en.wikipedia.org/wiki/Amuse-bouche

    The amuse-bouche emerged as an identifiable course during the nouvelle cuisine movement, which emphasized smaller, more intensely flavoured courses. [8] It differs from other hors d'œuvres in that it is small, usually just one or two bites, and preselected by the chef and offered free of charge to all present at the table.

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