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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

  • What Is A Stick Of Butter

    I would like to know what 1 1/4 sticks of butter is in grammes? I would love to make Nigella's Chocolate Pear Pudding and this is listed in the ingredients. Thanks Sylvia

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  • Passion Fruit Replacements for Pavlova

    I love making the Prodigious Pavlova from "Nigella Christmas". However, passion fruit is hard to come by in my neck of the woods. What would make a suitable substitution if I can't get them? Thanks! Josh Viles Auburn, Washington USA

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  • Chestnut Cream

    What brand of Sweetened Chestnut Cream does Nigella use for her Chestnut Chocolate Pots in Nigella Christmas? I have been searching and have found many different sweetened chestnut products all with slightly different names. Clement Faugier has two; one called creme de marron and one called chestnut spread. Roland has one called chestnut cream. Any help you can offer would be great. I want to make sure I am buying the right product before I order online. Thanks!

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  • Bittersweet Chocolate

    Hi, I am from Australia and I had thought that I could use dark chocolate for recipes using bittersweet chocolate. However today I saw Nigella use both! Please tell me what the Australian equivalent to bittersweet is? Thank you!  

    Hello, what is a semisweet chocolate? Do I have to find "semisweet chocolate" written on the pack or is it a dark chocolate with 60% cocoa? Thank you, Tavolla

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  • Tart Tin With Deep Sides

    Hello Nigella Team, I would really like to make Nigella's No Fuss Fruit Tart from Kitchen but the recipe states a 10-inch loose bottomed tart pan with sides that are 2 inches deep. My problem is that I cannot find pans that are that deep, the norm seems to be just over 1 inch deep. Would that still work in the recipe? If not could you please tell me where Nigella purchased her pan? Thank you

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  • Eggs In Desserts

    I'm allergic to eggs. Can you tell what can be the best substitutes for them, especially in desserts?

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  • Using Colouring Paste To Tint Buttercream

    Hi, every time I make my buttercream to ice my cupcakes the colouring will not blend properly. The colour always appears with the 'butter' showing through. I'm using Wilton icing colouring paste. Yellow appears to blend fine, but rose pink or royal blue always appear streaky. Every time I've tried this I get the same results, I try blending it more/less but to no avail. Any tips would be handy. Thank you.

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  • Raspberries in Chardonnay Jelly

    I really want to make the Slut-Red Raspberries In Chardonnay Jelly recipe from Forever Summer, but I'm having a hard time finding gelatin sheets. Is there an equivalent amount of powdered gelatin that will produce the same results?

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