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  2. Apple - Wikipedia

    en.wikipedia.org/wiki/Apple

    The apple is a deciduous tree, generally standing 2 to 4.5 metres (6 to 15 feet) tall in cultivation and up to 15 m (49 ft) in the wild, though more typically 2 to 10 m (6.5 to 33 ft). [ 5][ 1] When cultivated, the size, shape and branch density are determined by rootstock selection and trimming method. [ 5]

  3. Savings interest rates today: Best accounts still ... - AOL

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    Today’s highest savings rates are at FDIC-insured digital banks and online accounts offering up to 5.50% APY with a minimum $1,000 deposit at Poppy Bank and up to 5.30% APY with no minimums at ...

  4. I'd Never Apply for Social Security Unless I Checked These 3 ...

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    This is the benefit you're entitled to if you apply for Social Security at your full retirement age (FRA). That's 66 to 67 for today's workers, depending on birth year. You don't have to wait ...

  5. Banana - Wikipedia

    en.wikipedia.org/wiki/Banana

    A banana is an elongated, edible fruit – botanically a berry [ 1] – produced by several kinds of large herbaceous flowering plants in the genus Musa. In some countries, cooking bananas are called plantains, distinguishing them from dessert bananas. The fruit is variable in size, color, and firmness, but is usually elongated and curved, with ...

  6. Pineapple - Wikipedia

    en.wikipedia.org/wiki/Pineapple

    Some buyers prefer green fruit, others ripened or off-green. A plant growth regulator, Ethephon, is typically sprayed onto the fruit one week before harvest, developing ethylene, which turns the fruit golden yellow. After cleaning and slicing, a pineapple is typically canned in sugar syrup with added preservative. [2]

  7. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels, and medium hydration levels (58–65%) are typical for breads and rolls. [25]

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