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With a garlicky meat sauce and "cheese fries" straight from a package, it's a late-night kitchen experiment gone wonderfully right.
When the New England Kitchen experiment failed, the founders were deeply disappointed and allowed themselves to believe that people were lacking the intelligence to eat what was good for them, never taking into consideration the desires of the people they were trying to reach.
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Mr. Perrier's kitchen experimented with lotus root and huitlacoche.
Sure, New Yorkers share walls, overhear fights, inhale the sweet-spiced victories (and, all too often, failures) of sundry kitchen experiments.
She lives in Brooklyn, where she conducts and chronicles her kitchen experiments, and almost all the ideas are hers.
The dip comes in three mom-approved flavors — lemon garlic, sweet onion and taco chili — after a few kitchen experiments went awry.
Mention the words "chemistry set" to any scientifically inclined person born before 1980 and they'll probably regale you with tales of their childhood kitchen experiments, waxing lyrical about attempted explosions and the electric blue of copper sulphate.
The technology used to make industrial quantities of breakfast cereal today is essentially the same as that developed from the kitchen experiments of those fundamentalist healers, although new ways have been found to add the sugar, salt and flavourings.
The other, even more compelling, concerns candy itself: how some of the brands we remember so vividly — Abba-Zaba bars, Peeps — owed their existence to the kitchen experiments of immigrants.
After almost two years of kitchen experiments, Nutter and fellow co-owner Victor Wagman cracked the code of the pizzle and developed a recipe for crispy bull's penis: they brine it, cook it, take off the skin, roll it in cling film, freeze it, slice it into thin discs, dry these out and then drop them into the deep-fryer.
It has taken just a year for Mexicue to go from truck to solid storefront, the dream of many food entrepreneurs now reality for this venture that delivers a happy, lip-smacking hybrid of Mexican and barbecue that evolved from home kitchen experiments and a desire to ramp up typical fast food.
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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