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As a result, Pinnacle is taking steps like introducing bottles of its Mrs. Butterworth's syrup in three Christmas designs — the first time in the brand's 50-year history it has been dressed for the holidays — and bringing out a range of dessert toppings, Amazing Glazes, under the Duncan Hines name.
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Recover afterwards At Lakeland Pedlar, a scrummy vegetarian cafe where everything – including the vast range of desserts and cakes – is homemade.
Before 1841, when vanilla became widely available (after a 12-year-old slave figured out how to hand-pollinate the vanilla orchid so that it could be commercially produced outside its native Mexico, but that's another story), rose water was also a primary flavoring in a wide range of desserts and pastries in Europe and even the United States.
Development of the milk-based industries, such as Ilchester Cheese Company and Yeo Valley Organic, have resulted in the production of ranges of desserts, yoghurts and cheeses, including Cheddar cheese some of which has the West Country Farmhouse Cheddar PDO.
Besides the pizza, they're behind a whole range of powdered dessert mixes and baking ingredients, and – as it transpires – also had some very strong ties to the Nazi party before, during and after WWII. .
There is a range of fabulous desserts, from vanilla crème brûlée to macaronade with pistachio cream and fresh strawberries (both £6.50) and – my favourite – profiteroles with chocolate sauce and vanilla ice-cream (£6.25).
Deliciously Ella Android / iOS (£2.99) Another "natural, healthy" option here, with a range of meals and desserts that give gluten and refined sugars – not to mention meat – the boot.
Kilgast creates a range of pieces, from desserts to veggies and even kitchen appliances, like mini blenders.
Despite the smaller range the number of desserts on offer was particularly impressive, with profiteroles, chocolate fudge cake and banoffee cookie dough all on the menu.
Eggs are used as an ingredient in a wide range of foods such as desserts, sauces, and savories (complex foods).
Recently, novel blenders for use with frozen foods (such as the Paco Jet, see later, section.5) have been exploited in restaurants to make finely dispersed ice particles and expanded the range of possibilities within frozen desserts.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com