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COOKERY I like to cook a Sunday lunch.
Compact Cookery I TESTED three of the latest-model toaster ovens for this article.
When I was doing the cookery, I was doing it part-time while I was still working for Tesco.
Those days were the origins of the cookery I do now – a mixture of Japanese influences from home and western touches I learned after I met my husband.
The pelmeni Moscow ($6) opened my eyes to a way of cookery I'd never considered: boiled meat-stuffed dumplings, smothered with gooey cheese and eggs and gratinéed.
To overcome my considerable ignorance of this branch of cookery, I've signed up for a hands-on evening class at the Ginger Pig butchers in London.
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"At cookery school, I was allowed to develop my voice but it was not until I went to France that I knew it would be my life".
I've heard the event called the Burning Man of lamb cookery, and I think that's about right.
'Are there any Arab cookery books?' I asked.
The first three cookery lessons I sat in on (all at different schools) had the pupils making cupcakes.
"With a TV cookery show I can deal with eating and killing and shitting – things that seem to crop up in my work anyway," he says.
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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