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The closest taste description I can muster is a disconcertingly vague hybrid of turkey and pork.
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Paradoxically, the more deliberately over-the-top taste descriptions are, the more they can appeal to a general, untrained reader.
Finally, congruence was also found to be important with respect to taste descriptions, with verbal claims in line with surface pattern associations further enhancing product experience.
She was struck by a mere handful that had any semblance of dignity, simplicity, or taste... Description, at some length, of what was observed.
In one experiment, Dr. Ariely asked people to taste and write descriptions of four wines.
Most varieties have a slightly acid taste, leading to their description as "potatoes that don't need sour cream". Oca has become popular in the last 20 years in New Zealand, where it is sold as the "New Zealand yam". New Zealanders serve it with their native dish, roast lamb.
The species has no distinguishable odor, and a "bitter" taste, although one early description referred to the taste as "sweet".
In a quick visit to bevnet.com, a Web site that provides a brief description and tasting notes for virtually every nonalcoholic beverage on the market, I counted nearly 200 offerings, from Airborne to Yohimbe, with stops along the way at such tantalizing stations as Dark Dog, Mad Croc, Raw Dawg and Pimp Juice.
("The result will surely be a welcome workout for your taste buds," gushes the Deadlift description).
"But this is not condemnation: it is individual description, and individual taste will be the deciding factor".
Each wine comes with a brief description of its taste characteristics and a suggestion on how to pair it with dishes on the menu.
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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