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I flavoured mine with sumac, lime and rose water, a combination that really works, served with raspberries.
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Whilst I have given you a classic version you can easily play around with these, I have flavoured the filling with freeze dried passion fruit powder before, to great effect.
I was offered everything; I was flavour of the month in Hollywood.
I'd always assumed I couldn't become a chef because I have no sense of smell, a condition called anosmia, which influences how I perceive flavour.
I love flavours that are on the acidic side.
I'm flavour of the month at the moment, but somebody else is going to roll around the corner in three months' time.
Much as I love its flavour, however, I find sweetcorn needs quite feisty ingredients to give it some savoury depth and to lighten that inherent sweetness.
I add fresh thyme and make a dressing with honey: two flavours I really like and I think work so well with the other ingredients.
That local flavour I gleaned as I explored the valley with Pete Bradshaw, manager of the area's Gloucestershire Wildlife Trust reserves.
As I don't need the smoky flavour, I'd prefer to have it separately.
For a moment, I didn't think about the flavours I could not detect, or what their absence meant.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com