The Bureau of Taste

Ellie Edwards

  • Everything You Need To Know About Kimchi

    Everything You Need To Know About Kimchi

    by Ellie Edwards
  • cast iron pans

    The Buyer’s Guide to Cast Iron Pans

    by Ellie Edwards
  • The Buyer’s Guide to Honey

    The Buyer’s Guide to Honey

    by Ellie Edwards
  • Everything You Need To Know About Gochugaru

    Everything You Need To Know About Gochugaru

    by Ellie Edwards
  • The Buyer’s Guide to Rolling Pins

    The Buyer’s Guide to Rolling Pins

    by Ellie Edwards
  • Everything You Need To Know About Shaoxing Wine

    Everything You Need To Know About Shaoxing Wine

    by Ellie Edwards
  • The Buyer’s Guide to Tinned Tomatoes

    The Buyer’s Guide to Tinned Tomatoes

    by Ellie Edwards
  • The Buyer’s Guide to Gluten Free Pasta

    The Buyer’s Guide to Gluten Free Pasta

    by Ellie Edwards
  • The Buyer's Guide to Salt

    The Buyer's Guide to Salt

    by Ellie Edwards
  • The Ultimate Guide To Sumac

    The Ultimate Guide To Sumac

    by Ellie Edwards
  • The Buyer's Guide to BBQ Rubs

    The Buyer's Guide to BBQ Rubs

    by Ellie Edwards
  • Everything You Need To Know About Gochujang

    Everything You Need To Know About Gochujang

    by Ellie Edwards
  • Fresh-Spicy Wood Ear Fungus Salad

    Fresh-Spicy Wood Ear Fungus Salad

    by Ellie Edwards

    • Easy

  • The Ultimate Guide To Saute Pans + Which Pans To Buy

    The Ultimate Guide To Saute Pans + Which Pans To Buy

    by Ellie Edwards
  • 5 Ways To Use Vanilla Extract

    5 Ways To Use Vanilla Extract

    by Ellie Edwards
  • The Ultimate Guide To Liquid Smoke + Liquid Smoke Recipes

    The Ultimate Guide To Liquid Smoke + Liquid Smoke Recipes

    by Ellie Edwards

Ellie Edwards is a food writer for Sous Chef. Previously she worked at olive magazine, writing about exciting new ingredients, UK restaurants and travelling the world to find the best cinnamon buns. When she's not exploring the likes of Belize, Kerala and Zanzibar, Ellie loves rustling up a feast in her London kitchen, with a particular passion for porridge, sourdough and negronis.