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But a simple treatment for raw cabbage — salting — makes it just a tad more tender and considerably more flavorful while preserving its distinctive crunch.
The tender meat is a tad underseasoned, but at £12 terrific value.
The three lives intersect at the beginning of the story, setting in motion a chain of brutal events that eventually reunite them, a tad predictably, in an uneasy yet tender alliance.
A separate portion of four lamb chops that we tried got mixed notices: Some were tender and juicy, some a tad chewy.
The grilled shrimp quesadilla, lightly charred with grill marks, was another standout, but fried calamari got mixed notices: the tentacles were crunchy and tender, the thicker rings a tad chewy.
The artichoke salad — 12 tender hearts — was a garlicky delight one night, a tad insipid on another.
A boned lamb shank served with ratatouille and couscous was intended to have a North African feel but was a tad short on spice; still, the meat was silky smooth, flavorful and tender as could be.
There's unevenness even to the ramen, in which the slices of pork can be tender or tough, and in which the noodles can be just a tad too soft.
The most expensive dish on the menu, osso buco ($14.95), was nonetheless a good value; the veal shank was tender enough and came with a zesty lemony topping, but the meat was a tad underseasoned.
A tad trailer park.
A tad irresponsible maybe?
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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