The Bureau of Taste

Ellie Edwards

  • 5 Ways To Use Vanilla Extract

    5 Ways To Use Vanilla Extract

    October 2nd, 2020
  • The Ultimate Guide To Liquid Smoke + Liquid Smoke Recipes

    The Ultimate Guide To Liquid Smoke + Liquid Smoke Recipes

    September 15th, 2020
  • 12 Fun & Foodie Gifts for Teens

    12 Fun & Foodie Gifts for Teens

    September 7th, 2020
  • Ultimate Sourdough Starter Guide

    The Ultimate Sourdough Starter Guide

    August 24th, 2020
  • The Ultimate Guide To ‘Nduja + ‘Nduja Recipes

    The Ultimate Guide To ‘Nduja + ‘Nduja Recipes

    August 24th, 2020
  • The Ultimate Guide To Hot Sauce

    The Ultimate Guide To Hot Sauce

    August 17th, 2020
  • Ultimate Guide To Edible Flowers

    The Ultimate Guide To Edible Flowers

    August 17th, 2020
  • Ultimate Guide To Giant Couscous

    The Ultimate Guide To Giant Couscous

    August 17th, 2020
  • The Ultimate Guide To Sumac

    The Ultimate Guide To Sumac

    July 23rd, 2020
  • Indulgent Chocolate Baking Recipes

    Indulgent Chocolate Baking Recipes

    July 13th, 2020
  • The Ultimate Guide to Shirataki Noodles

    The Ultimate Guide To Shirataki Noodles

    July 1st, 2020
  • The Ultimate Guide To Pitted Olives

    The Ultimate Guide To Pitted Olives

    June 19th, 2020
  • The Ultimate Guide to Pasta Sauces

    The Ultimate Guide To Pasta Sauces

    June 3rd, 2020
  • Black pots and pans with wood handles

    The Essential Cookware Guide

    June 1st, 2020
  • Black rock salt in a wooden spoon

    The Ultimate Guide To Black Salt

    June 1st, 2020

Ellie Edwards is the Food Editor at Sous Chef. Previously she worked at olive magazine, writing about exciting new ingredients, UK restaurants and travelling the world to find the best cinnamon buns. When she's not exploring the likes of Belize, Kerala and Zanzibar, Ellie loves rustling up a feast in her London kitchen, with a particular passion for porridge, sourdough and negronis.