The Bureau of Taste
Holly Thomson - Sous Chef Food Editor
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The Best Food Gifts for Mother’s Day
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What Is Chinese Sausage?
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The Ultimate Guide to Kosher Salt
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How to Celebrate Burmese New Year, Thingyan, With MiMi Aye
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Everything You Need To Know About Burmese Food, With MiMi Aye
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Everything you need to know about Tet, Vietnamese New Year: with Thuy Pham
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Sous Chef’s 10 Best-Selling Ingredients of 2019
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Top Food Trends For 2020
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6 Traditional Mexican Recipes to try at Home
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How to Celebrate Day of the Dead – with Martha Ortiz
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Which Mexican Chillies to Use For a Proper Chilli Con Carne
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The UK's Most Michelin Ingredients
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The Ultimate Guide To Mexican Food
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A Guide To Squid Ink And Squid Ink Pasta
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What Are The Best Spices To Use In A Spicy Lamb Curry?
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.