The Bureau of Taste
Holly Thomson - Sous Chef Food Editor
How to Eat Panettone
by Holly Thomson
How To Make Perfect Poached Eggs In A Saucepan
by Holly Thomson
Buyer’s Guide To Stainless Steel Pans
by Holly Thomson
The Lotus Grill - How Does It Work and Should I Buy One?
by Holly Thomson
How to Store Olive Oil
by Holly Thomson
What's so special about San Marzano tomatoes?
by Holly Thomson
How To Make The Perfect Cup Of Tea
by Holly Thomson
How to Celebrate Day of the Dead – with Martha Ortiz
by Holly Thomson
How to Melt and Temper Chocolate Correctly
by Holly Thomson
How to Choose a Kitchen Scale?
by Holly Thomson
What is Cassia Bark?
by Holly Thomson
Everything You Need To Know About Chilli Flakes
by Holly Thomson
Top Food Trends For 2025
by Holly Thomson
Pandoro: Ultimate Buyer's Guide
by Holly Thomson
Holly Thomson - Sous Chef Food Editor
Holly is Food Editor at Sous Chef. She has worked in food and cooking for over 10 years.
Holly started her food career in the UK's leading food magazine, BBC Good Food. Following four years at the BBC she became deputy editor of Great British Food magazine, and then copyeditor for Jamie Oliver. She writes about the latest food trends, is an ingredients expert, and has interviewed the UK's biggest names in food.
Over the last decade Holly has tried, tested and reviewed hundreds of international, artisanal and - dare we say it - esoteric ingredients and cooking tools. She loves nothing more than cooking outdoors, hearing stories from producers, and spending time exploring ingredients and food overseas.