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When you're ready to start testing a recipe, pause and meditate for a moment on how you let things get so out of hand.
We can sit in the restaurant and have a nice time, or we can be at home working, testing a recipe, and it's no less fun.
My next Twitter-based calamity came in March, when I tweeted a picture of asparagus bread pudding (recipe below) and ended up in a bit of a clash with the seasonality brigade – I'd failed to mention that I was just testing a recipe for publication in May.
Just when you think you've seen it all, someone shows you something and you think, "duh, why didn't I think of that?" This happened to me recently while testing a recipe for this week's New York Times Magazine's food page, which is about a small shop and restaurant called Talula's Table located 40 miles outside of Philadelphia.
Medieval as it sounds, scientists are testing a recipe of wormwood and iron on breast cancer cells, and so far the results are encouraging.
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I've actually tested a recipe on the site and it was delicious.
In the first place, it's nearly impossible for me to get organized enough to test a recipe that early in the morning.
I was in the kitchen testing a new recipe for soupe à l'oignon trying it with a splash of vermouth instead of sherry when my doorbell rang.
Not are the non-steamed oats apparently more nutritious (although Harold McGee disputes this), but, after testing a standard recipe from the Ballymaloe Cookery School bible, they seems to retain a stronger, more distinctive flavour, and a more interesting texture.
Lunch Was left with an empty tart shell after testing a shortcrust recipe, so rummaged around in the fridge for ingredients to fill it with: last of my homemade chorizo, four old ends of various cheeses and peas from the freezer.
The first piece of advice she gives DeVoto is "You could always get a richer flavor to your sauces by 'buttering them up.' " DeVoto's first comment after testing a Child recipe is the prophetic "I found there was a little too much fat in it".
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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