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It's light, its flavors are clear and fresh and it is food for a celebration or for a weeknight.
If every age has its sounds and smells, it also has its flavors.
Its flavors blossomed after it sat awhile and lost its chill.
It didn't: This mapo tofu was elegant, but it was also authentic in its flavors and its spirit.
It is a serious restaurant, its flavors influenced by Provence and California, whose kitchen has achieved an almost fanatical level of execution.
Its flavors become more pronounced and unified, and it becomes heartbreakingly tender.
It should be drunk after meals, and cool, so that its flavors can best be experienced alone, not influenced by food.
It's Alpine style, which means more forest and herb in its flavors, very complex, and aged in oak.
Its flavors are subtle.
Nonetheless, its flavors were pure and delicious.
Its flavors deepen with a night in the fridge.
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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