The Bureau of Taste

Ellie Edwards

  • The Ultimate Guide To ‘Nduja + ‘Nduja Recipes

    The Ultimate Guide To ‘Nduja + ‘Nduja Recipes

  • Ultimate Guide To Edible Flowers

    The Ultimate Guide To Edible Flowers

  • Ultimate Guide To Giant Couscous

    The Ultimate Guide To Giant Couscous

  • Indulgent Chocolate Baking Recipes

    Indulgent Chocolate Baking Recipes

    More Chocolate & Patisserie Recipes Shop Cooking Chocolate

    • Easy

  • The Ultimate Guide to Shirataki Noodles

    The Ultimate Guide To Shirataki Noodles

  • The Ultimate Guide To Pitted Olives

    The Ultimate Guide To Pitted Olives

  • The Ultimate Guide to Pasta Sauces

    The Ultimate Guide To Pasta Sauces

  • Black pots and pans with wood handles

    The Essential Cookware Guide

  • Black rock salt in a wooden spoon

    The Ultimate Guide To Black Salt

  • Pink rock salt crystals against a marble background with a tin to the side

    What’s So Special About Himalayan Salt?

  • White jasmine rice in a brown bowl and on brown clothe

    The Ultimate Guide to Jasmine Rice

  • Meat and vegetable skewers on a grill

    Everything You Need To Know About Thuros BBQs

Ellie Edwards is a food writer for 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.