The Bureau of Taste

Holly Thomson - Sous Chef Food Editor

  • 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

  • Pandoro: Ultimate Buyer's Guide

    by Holly Thomson
  • Recipe for the Perfect Traditional Italian Panettone

    Recipe for the Perfect Traditional Italian Panettone

    by Holly Thomson

    • Easy

  • Apple Cider Vinegar vs Balsamic Vinegar

    by Holly Thomson

  • Balsamic Vinegar Poached Eggs

    by Holly Thomson

  • Everything You Need To Know About Balsamic Vinegar

    by Holly Thomson

  • How To Clean An Enamel Pan

    by Holly Thomson

  • What is an Enamel Pan?

    by Holly Thomson

  • What To Cook In Enamel Pans

    by Holly Thomson

  • How To Clean Stainless Steel Pans

    by Holly Thomson

  • How To Use Stainless Steel Pans

    by Holly Thomson

  • Buyer's Guide to Charcoal: Which Type Should I Buy?

    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.