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It's a very plain cake — think pound cake — with subtle flavor, firm texture, minimum sweetness and the ability to be just right, no matter the moment.
Nearly opaque, medium heavy and meaty, this solid, workmanlike red displays cabernet's typical black currant (cassis) bouquet and flavor, cedar and lead pencil in the bouquet, herbal notes in the bouquet and flavor, firm tannins and a fairly long finish.
My taste test tells me that I would be just as happy with Utz Cheese Curls, a working-class puff with a decent enough cheddar flavor (much better than the Jax Real Cheddar Cheese Curls, with their odd, slightly medicinal, licorice aftertaste), or with Wise Crunchy Cheez Doodles, a straight-down-the-middle, classic doodle, with an assertive cheese flavor, firm crunch, and not too much salt.
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Same smoky flavor, firmer texture.
They have a nutty flavor and firm texture; older specimens are less firm but retain the flavor.
On the menu it is called Chilean sea bass, and it is prized for its mild flavor and firm, milk-white flesh.
Together with Jay Minkoff, an entrepreneur, he set up First Flavor, a firm that makes edible films that allow consumers to sample the flavours of foods, drinks and other products.So far First Flavor has distributed films that taste of grape juice, acai-berry juice, lime-spiked rum and baking-soda toothpaste in shops and magazines, and via direct-mail campaigns.
And now, thanks to Mr. Palmer, the chef and owner of Aureole in Manhattan, among other places, when I make a favorite winter dessert, poached dried fruit in wine, I will intensify the flavor and firm up the texture by lightly roasting the fruit in a little butter before serving.
It has a richly grassy aroma and flavor, and a firm texture that suggests Cheddar.
Flageolets, with their beautiful celadon green hue, have a nutty vegetal flavor, and remain firm and distinct even after hours of cooking.
It is deep ivory and aged four years, and it has a mild but richly complex flavor, with a firm, slightly crumbly texture.
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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