Log in Register

Follow Nigella on: Facebook Twitter Vimeo Pinterest

Need some help in the kitchen? Try a quick search first.

You never know, your query may have been answered already.

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!

Submit your query

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

Latest Queries

  • Appetizers to Serve With Salted Caramel Martinis

    I am smitten with the idea of making Salted Caramel Martinis for an upcoming party. What appetizers would you recommend I serve with this drink? I have almost all of Nigella's cookbooks, so just point me in the right direction. Thanks!

    Read The Answer
  • Golden Syrup Substitute

    Nigella's recipe for the salted caramel sauce calls for golden syrup. Is that light corn syrup or light molasses?  

    I live near Cancun (Mexico), and have searched for an adequate substitute for golden syrup. The only things I can find are either maple syrup or syrup of maiz. Can you tell me if these would work as substitutes?

    Read The Answer
  • Giant Cupcake

    My daughter has been given a silicone mould for a giant cupcake. I would like to help her bake a giant cupcake and wonder if Nigella could recommend one of her recipes for this? I would particularly like to bake one of Nigella's as since I have been using her recipes I have turned from cook dispair to cook flair! Thank you.

    Read The Answer
  • Allergies Help

    Hello, my name is Nadine and I am on a gluten free and dairy free diet. I would really like to make the Baked Egg Custard from Kitchen (p260) - it looks like the one my Nana made for me as a child. The recipe says to use full-fat milk and I am wondering if soya milk will work?  Should I add soya cream? I do hope you can help with this. Many thanks Nadine 

    Hello Nigella, I am a huge fan of your baking recipes. Just a small issue - I am pure vegetarian so do not eat even egg. Can you give me some alternative for egg in cakes, cookies and any recipe that contains egg? I know you can use flax seeds but do not know how and what amount to use. Also do you have other suggestions? Munmun

    Read The Answer
  • How Long Will Gochujang Paste Keep?

    I've had some gochujang paste in the fridge for a couple of months now. Should I throw it out or can I keep cooking with it? The packaging is not in English so I have no idea what it says!

    Read The Answer
  • Nutella Cheesecake Texture

    Hi Team NIgella, I tried your recipe for the Nutella Cheesecake (on the website) but found that it didn't set even after storing in the fridge overnight! I had to turn it into a chocolate and hazelnut mousse by scooping it into a serving dish. Any clue what happened or is this normal for this recipe? Thanks, Margo Donaldson.

    Read The Answer
  • Epsom Salts in Lemonade

    What exactly is the function of Epsom salts in recipes for "old fasioned lemonade"?

    Read The Answer
  • Reheating Frozen Soup

    The recipe for Roast Squash and Sweet Potato Soup from Nigella's Christmas Kitchen (and the book Christmas, p53) is recommended for freezing. Does the soup need to be defrosted first or can it be reheated straight from frozen? Thank you.

    Read The Answer

QUERIES ARCHIVE

Remember you can use the search bar to delve through our Kitchen Queries archives.