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As this view has it, virtue has a solitary, difficult, Calvinist flavor.
The filet mignon carpaccio was so thinly sliced it had to be scraped from the plate on to the fork to be eaten, making the flavor difficult to discern.
It is very difficult to reproduce their flavor in a translation.
Saffron is a spice difficult to characterize; its flavor is earthy, but subtle -- more likely to be noticed (when expected) by its absence than its presence.
Its sharp, assertive flavor is difficult to characterize without a torrent of descriptors, like trying to devise a one-line plot summary for a Georges Perec novel.
This thus renders building a hypothesis from literature for potential fungal endophytes with specific effects on flavor compounds difficult.
This strong aroma can make it more difficult to recognize the flavors of the wine.
It's difficult to distinguish the flavors from one another, and dishes like these often end up tasting bland.
Much as with chocolate, it lends a depth of flavor that is difficult to replicate.
Ultimately, however, the difference in taste might be difficult to distinguish since the flavor of the curry tends to overwhelm any subtle variations like this.
With all their bold colors and flavors, it's difficult to pick just one great holiday cocktail to make for a party.
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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