The Bureau of Taste
Holly Thomson - Sous Chef Food Editor
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 Make Perfect Poached Eggs In A Saucepan
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
Everything You Need To Know About Rice Cookers
by Holly Thomson
Should I Buy A Woody Pizza Oven? Real Life Review
by Holly Thomson
Colomba: Ultimate Buyer's Guide
by Holly Thomson
Everything You Need To Know About The Best Italian Dried Pasta
by Holly Thomson
Everything you need to know about Tahini
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.