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Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

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Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Soft London Cheesecake

    Although the London Cheesecake tasted yummy I found that on cutting the cheesecake it was soft and runny on the inside. I took the cheesecake out of the oven after 50 minutes as it was already starting to burn and then added the topping before planing it back one oven for more than 10 minutes. Because the cheesecake was not set, spreading the topping was difficult. How can I prevent a soft cheesecake and at the same time prevent the top from burning.

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  • Flour For Chocolate Guinness Cake

    Can I use cake flour instead of plain flour for the Chocolate Guinness Cake? Thank you!

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  • Sour Cream In Chocolate Cake

    Hi team! Please can you tell me what I can replace the sour cream with in Nigella's OldFashioned Chocolate Cake? Can I use full fat yogurt or buttermilk or more eggs? I am cream intolerant so can't eat it. The question also applies to the icing please - I need a glassy icing but no cream. Please help! Many thanks Sarah

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  • Cranberry Alternative In Mincemeat

    I normally make the Cranberry Studded Mincemeat but I am unable to eat cranberries anymore due to blood-thinners. Could I use a different fruit?

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  • Dairy Free Honey Cake

    Could the Honey Cake be made dairy free? If so, what would I use instead of milk?

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  • Rimmed Cake Stand

    Hi, I would like to know where Nigella purchased her rimmed cake stand which she uses in Nigellisima for her recipe of Iced Berries With Limoncello White Chocolate Sauce. Thank you.

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  • What Is Steak Sauce

    The Mini Meatloaves sound lovely but what is steak sauce? I don't eat steaks! Is there an alternative? Thanks.

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  • Chilli Jam With Yellow Peppers

    Hi! I have a number of yellow Cheyenne peppers and want to make Chilli Jam with them. Would you suggest using yellow capsicum peppers instead of red in the receipe?

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