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One critic said Klein had the kind of taste that kept an ocelot for a pet.
I note that I can't stop devouring the corn bread, and that the potatoes have the kind of taste of the earth that floors you.
This is the kind of "taste" one expects to find in a writer who calls the deputy defense secretary Paul Hawkowitz.
It's the kind of taste that makes you want to give up your day job, move to a little village in Morocco, and marry a goat herder – which is to say that it's very, very nice indeed.
"Big" turns out to mean extravagantly vulgar; it means having the kind of taste that prompted Frank Lloyd Wright, referring to what was said to be Houston's most fabulous hotel in 1949, to remark that he had always wondered what the inside of a jukebox looked like.
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The kind of tasting menu I mean is a younger, more free-form invention, championed at destination restaurants like the French Laundry, Per Se, Noma and Alinea.
No Nottingham or Stoke, Macclesfield or Burnley, where this kind of taste remains thin on the ground and the prices look high.
It's tasteless, but not the kind of bad taste that might shock us out of complacency, just a crass, unthinking selfie.
West certainly has the kind of extravagant tastes that require significant sums of money.
The particular kind of taste he's after is one that the nineteenth-century writers on fruit described as "high flavor" — a fecund, almost gamy taste that, according to Karp, has been all but lost as fruits have been bred for mass production and long-distance shipping.
It tastes terrible, too: I hate Jaegermeister, and when you combine it with the kind of bitter, creamy taste that makes you feel like your spine is trying to escape through your mouth, you're not exactly onto a winner.
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