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Could kitchen wizards and scientists work together to make good ingredients even better?
These days seemingly every other restaurant has the word "bar" in the name — that's the semantic guarantee that you don't have to stand on ceremony — and kitchen wizards who once labored over reductions instead contemplate the mix of beef in a patty and the toppings on pizza or flatbreads.
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(The Momofuku-brand kitchen wizard, David Chang, called it "figs on a plate" eating).
He is just a kitchen wizard, with an incendiary passion for the elemental ingredients and simple preparations that define true Italian cooking, the kind you get in Italy.
We tried the kitchen wizard first.
Employing writers and recipe developers has long been routine; chefs, after all, have their own specialized skills, and writers are not expected to be wizards in the kitchen.
He is a wizard in the kitchen and shows signs of similar talent in his debut as a restaurateur.
Michael Jordan's Steak House His Airness may have lost a step on the court, but he is still a wizard.in the kitchen.
Not only is he a great bloke, but he's also a wizard in the kitchen!
Maybe you took a wooden kitchen spoon and imagined it was a wizard's wand.
Myles Bader, author of The Wizard of Food's Encyclopedia of Kitchen & Cooking Secrets, suggests serving angels on horseback on toast with a lemon wedge or hollandaise sauce.
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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