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Mr. Craig, just a few miles up the road, thinks lighter roasts taste wimpy.
Order the goat-masala, a bony but hearty, rich, pot-roast taste-alike.
Lobster will smack of pomegranate And roast beef taste like Bartlett pears.
The experts at Nespresso take a sample from each sack to roast and taste – a final assurance of quality.
Roast chicken tasted the way roast chicken tasted in American restaurants 30 years ago (like nothing) and sat next to a muddy, shapeless swamp of porcini.
His roast beef tasted like mummified mule.
"Do you think roasted nuts taste better?" he asked.
And roast cod tasted great beneath its crisp potato crust ($19).
The kreplach with the pot roast filling tasted much better boiled, clearly meant for soup.
Then came sensational roast boar, tasting like the free-range pig that it is, and a toothsome stew of guinea hen laced with whiskey.
But now I was learning the French tradition of extracting the full, essential flavors from food — to make, say, a roasted chicken taste really chickeny".
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com