The Bureau of Taste

Nicola Lando - Sous Chef Founder

  • Easy Tonkotsu Ramen Recipe

    Easy Tonkotsu Ramen Recipe

    • 10 hours

    • Easy

  • Yuzu Sorbet Recipe

    Yuzu Sorbet Recipe

    • 1 hour 35 with added setting time

    • Intermediate

  • Eggs Benedict With 'Nduja Hollandaise Recipe

    Eggs Benedict With 'Nduja Hollandaise Recipe

    • 25 minutes

    • Easy

  • How To Make Tabbouleh Salad With Pomegranate Molasses Dressing

    How To Make Tabbouleh Salad With Pomegranate Molasses Dressing

    • 30 minutes

    • Easy

  • How To Make A Tasting Menu At Home

    How To Make A Tasting Menu At Home

    November 8th, 2019
  • 7 New Ingredients You Probably Haven't Tried

    7 New Ingredients You Probably Haven't Tried

    November 1st, 2019
  • The Buyer's Guide To Induction Pans

    The Buyer's Guide To Induction Pans

    October 23rd, 2019
  • Loison Top Line: Some of The Best Panettone You'll Taste

    Loison Top Line: Some of The Best Panettone You'll Taste

    October 18th, 2019
  • Lakrids Liquorice Advent Calendar 2019 Lifestyle Pack Shot Candles and Table

    The Advent Calendar That Liquorice Lovers Dream About

    October 17th, 2019
  • What is panettone, the best panettone to buy for Christmas a buyers guide

    Panettone: A Buyer's Guide

    October 15th, 2019
  • Home Smoking: Choosing A Food Smoker

    Home Smoking: Choosing A Food Smoker

    August 28th, 2019
  • Dried Mushrooms Guide: Everything To Know & How To Cook With Them

    Dried Mushrooms Guide: Everything To Know & How To Cook With Them

    • A Guide To Tamarind Paste And Tamarind Water

      A Guide To Tamarind Paste And Tamarind Water

      • 25 minutes

      • Easy

    • Pistachio ice cream gelato recipe, with chopped pistachios using ice cream stabiliser to make it ultra smooth

      Pistachio Ice Cream Recipe

      • 4-6 hours

      • Intermediate

    • Everything You Need To Get Started With American BBQ

      Everything You Need To Get Started With American BBQ

      July 17th, 2019

    Nicola Lando - Sous Chef Founder

    After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.