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I rummaged through loose gear — climbing rope, tech cord, headlamp, puck, waterproof matches — looking for my thermometer.
I look down at my thermometer and see the temperature has increased a little; it just has touched minus 72 degrees Celsius (about minus 98 degrees Fahrenheit).
I bounce back across the plateau towards the station - my home from home - and look at my thermometer.
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Speaking of food safety, I notice that you call for a final temperature for the turkey of 165 degrees, but some of my cookbooks and my meat thermometer call for 180 degrees.
Mr Blumenthal is off my radar, as well as my oven thermometer, and that's all there is to be said.
But at that hour in the heart of Times Square — 42nd Street and Seventh Avenue — my digital thermometer registered a temperature of 95.1.
Since hearing the news, I've been going around with my Arundhati thermometer trying to gauge the general reaction here in India.
My garden thermometer had registered an overnight low of -9C when a village in Sutherland recorded -2C, only 5C above Britain's all-time record low set in Braemar, Aberdeenshire, in 1895 and 1982.
I started picking them out and then thought of the article, ran some hot water, got out my trusty thermometer and made sure the temperature was correct and put the berries in for the prescribed 30 seconds.
The theory of heat transfer is confirmed by propositions originating in the kind of readings I perform on my mercury thermometer.
While there's nothing factually wrong with that title (presumably, I don't have my iPad thermometer handy), it is misleading for average consumers — you know, Consumer Reports core audience.
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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