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It was a rare lapse, redeemed by the deftly handled Chilean sea bass, pellucid and sweet, in a bouillabaisse sauce whose intense, clean shellfish flavor enriched the fish without masking it.
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Prestige, which buys once-thriving brands to rejuvenate them (others include Spic & Span and Efferdent), redesigned the brand's packaging, introduced a new flavor — orange, enriched with vitamin C — and has a new advertising campaign.
It took all of 15 minutes, and emerged as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriched anything I dunked in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu.
All progressive-thinking people, women and men, should be proud to call themselves feminists, because the many modern feminist flavors all enrich the beautiful bouquet we call womanhood.
For example, disordered regions that bind to other proteins are enriched for flavor S, while disordered ribosomal proteins predominantly belong to flavor V. Flavor C gave strong disorder predictions for sugar binding domains.
Full of meaty flavor, flank steak was enriched with a cap of Gorgonzola; horseradish-mashed potato provided an additional tang to balance this sweet meat.
Dry-aging is essentially a process of controlled rot: at near-freezing temperatures, the natural enzymes in the meat deteriorate the muscle, inflicting it with tenderness and leaving behind not only that enriched nutty flavor, but also a delicate brownish crust.
To enriched the flavor and release their natural oils, toast in the oven before adding to your vodka.
And, as with all fine raw-milk cheese, good bacteria present in the milk must be allowed to flourish to enrich flavor without creating dangerous bacteria that can lead to illness.
Yes, there is great love across our land for these snowy shrimp, in a goopy white sauce, enriched by egg, flavored with pork, but the misunderstanding is that many believe there's lobster in there as well.
It's exalted, whether in the copious amounts that flavor and enrich classic French haute cuisine, in the supremely pure examples reverently served at Per Se, or even in the farmer-labeled bars peddled at the shop on the corner.
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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