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"Italians understand bitterness and how to craft perfect drinks with bitter elements.
Bach's melodic generosity and the exuberance of his instrumental combinations offer a reassuring escape from the bitter elements and the holiday rush, and for some, perhaps, a punch of the reset button after a year of musical adventure.
I'm trying out some "sonic seasoning" whereby, if I listen to a low-pitched sound, my taste awareness somehow shrinks to the back of my tongue and focuses on the chocolate's bitter elements.
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Like the white it has a strong alliance with wine and, despite its higher level of sugar, has a terrific bitter element.
Perhaps more delicate palates than ours would be able to pick this detail up, but as long as you include some sort of bitter element, the exact kind isn't too important.
Although any bottle labeled as "bitters" will usually have a bitter component (typically from a botanical element such as gentian, cinchona bark, wormwood or the like), the bitterness is a base for a range of other aromas and flavors.
When you take a cucumber, it's bitter (fire element).
On the side, a dish of butternut squash with spinach, in which the bitter and sweet elements went well together; and a "Bad Boy," a huge thin nan bread folding off the edge of its oversize plate.
We do not find evidence for expression of bitter taste transduction elements in the tracheal smooth muscle (as determined by immunocytochemistry or transgene expression in mice).
It's those same notes that make banana work so well with coffee, too: both have a floral, clovey element – bitter, sour and sweet all at the same time.
9. Cocktail Most people call any mixed drink a cocktail, particularly if it includes juice, but technically to be defined as a cocktail a beverage must include four elements: bitters, spirits, sugar and water.
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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