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The rib-eye, one of the pricier items on the menu at $15.79, was tender but, like the burger, lacked a beefy taste.
"First reaction: Lab-made burger lacks flavor," ran USA Today's headline.
According to the three people who ate it, the burger was dry and a bit lacking in flavor.
Here's an excerpt followed by my thoughts on next steps in what I see as an important area of research and development: According to the three people who ate it, the burger was dry and a bit lacking in flavor.
A starter of goat's cheese mousse with some overly aggressive pickled beetroot lacked balance, but a burger served with old-school allumette fries was a credit to the chef, Barry Jackson.
A burger?
Bring me a burger.
He unwrapped a burger.
Have a burger!
What makes a burger a burger?
When is a veggie burger no longer a burger?
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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