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Whatever it is we're looking for in our hotels these days, the Hotel du Vin group has obviously found the formula, swirled it around a bit, and discovered something tasting pretty nice.
Cucumber is turned into a bracing granita, served with lightly vinegared, julienned and charred chunks of the vegetable, adding Pommery mustard to deliver something tasting like essence of celestial gherkin.
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Adding methyl-2-peridylketone makes something taste like popcorn.
When something tastes this good, you don't really care who invented it.
One thing's for sure: when something tastes this good, it can be a religious experience.
But the way something tastes is the greatest, most comforting time machine of all.
Discussing how something tastes, what pleases and what misses the mark, is a crucial step in developing a recipe.
"When human beings decide that something tastes good, we can take them down pretty quickly," he said.
"Isn't it amazing how many additives it takes to make something taste natural?" Dr. Reineccius said.
The reason for the cameras, Yep explained, is that "what people say about the way something tastes is a lot of times not what they really are thinking".
"There are companies that are using embryonic stem cells to research and basically cause a chemical reaction to determine whether or not something tastes good or not".
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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