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A single serving of baked beans, the "original" flavor with molasses and brown sugar and tomato paste, has 12 grams of sugar.
A 100-g serving of baked chicken breast contains 4 g of fat and 31 g of protein, compared to 10 g of fat and 27 g of protein for the same portion of broiled, lean skirt steak.
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But liver pâté served with plumes of baked, dehydrated chicken skin?
Knock-your-sandals-off specials include a Monday and Tuesday double serving of stuffed Cajun-baked or broiled shrimp (or one serving of each) for just $15, including a potato and vegetable.
Amplify this by several seductive starters such as beef carpaccio, super skinny slices of excellent beef, served with a basket of baked Parmesan cheese filled with ribbons of fennel salad, and ceviche of scallops and shrimp in a tangy citrus juice marinade.
Excess lardons, cabbage, potatoes and herbs make a warming Alpine-style soup: sweat until soft, add stock and serve with gruyère-topped slices of baked baguette.
For some, the sight of baked beans served in a ramekin – much less the whole thing "dished up" in a jar – signals the final, irrefutable proof of the decline of a once great Empire.
Inside the cardboard box that serves as a suitcase she has a can of baked beans, two pairs of knickers and a bread knife.
For more substantial meals, Asitane (Kariye Cami Sokak 6) serves delicate, historically researched Ottoman cuisine, like a 16th-century dish of baked melons stuffed with minced meat, herbs, rice and almonds.
Cavendish served the cardinal his last meal this side of heaven, a dish of baked pears.
We also ordered (yes, there's more) a skillet of baked pear with melted pecorino and a Tuscan onion soup served with a crust of pecorino-smothered toast.
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CEO of Professional Science Editing for Scientists @ prosciediting.com