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Once cooled, strain mixture into a liquid measuring cup with a spout.
Transfer the ganache to a liquid measuring cup with a spout.
Whisk together the oil, lemon juice, honey, salt and pepper in a liquid measuring cup, to form an emulsified dressing.
Combine the remaining 1/2 cup of milk and the flour in a liquid measuring cup, whisking away any lumps.
Whisk together the vinegar, canola oil, toasted sesame oil, ginger and salt in a liquid measuring cup until emulsified.
Transfer 1/4 cup of the marinade to a liquid measuring cup, then whisk in the vinegar and the remaining 2 tablespoons of oil.
Whisk together the oil and brown rice syrup in a liquid measuring cup, then drizzle it over the dry mixture and toss until evenly coated.
Dissolve the salt in the lemon juice in a liquid measuring cup, then add the black pepper and oil, whisking to form an emulsified dressing.
Strain the infused Chartreuse through a fine-mesh strainer set over a liquid measuring cup, pressing gently on the solids to extract as much liquid as possible.
Whisk together the eggs, stout and buttermilk in a liquid measuring cup, then add to flour mixture, whisking to form a smooth batter.
Mix the water and oil in a liquid measuring cup, then stir it into the flour mixture until a dough starts to come together.
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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