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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

  • Alternatives for Liqueurs in Desserts

    i wondered if there is an alternate substance to use instead of liquer in desserts like tiramisu and certain ice creams as I don't use alcohol at all. I don't want to miss out on the opportunity of making delicious desserts just because i dont have an alternative. Please help with suggestions. 

    Hi! I'm from Pakistan and don't have access to liquor or any alcoholic drink really, but Nigella's Chestnut Chocopots from the Christmas book (p98) that I've bought look so scrumptious I was wondering if they would turn out fine if I didn't add the rum or if there was any substitute I could use instead. Thank you! Shezatiq.

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  • Substitute for Onion and Garlic

    My husband is allergic to onion and anything in the same family (leeks, spring onions, shallots, chives etc.) and can only tolerate very small amounts of garlic. Plus he hates hot and spicy food. I substitute onion with celery where applicable, and sometimes use stock powder for flavour, however I am wondering if you have any suggestions as to what I can use as an onion or garlic substitute in savoury recipes?

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  • Coconut Milk Alternatives?

    There are a lot of recipes at the moment that seem to require coconut (milk or cream) but I'm allergic to it. What's a good alternative please? It's particularly frustrating for me when I want to do Asian-style cooking, but also cakes, biscuits etc. I've read about using regular dairy cream instead just means piling on the calories! Thanks

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  • Rescuing Salty Raw Minced Meat

    I recently bought a big amount of minced meat and spiced it with onion, garlic, allspice and unfortunately a big amount of salt. I tried to decrease the saltiness by adding bread crumbs and eggs; is there any better way to remove that excess salt?

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  • What's Happened To My Toffee Sauce?

    I have made the toffee sauce to go with the Banoffee Cheesecake (Kitchen, p133) recently. When the sauce cooled, the sauce split but I'm not sure why. I have followed the receipe correctly (I hope). I'm making this for a party in a couple of weeks time & wanted to do a trial run first but I don't know what I've done wrong. Thanks very much

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  • Substitution for Marmalade in Pudding Cake

    The Marmalade Pudding cake (Kitchen) sounds and looks lovely, aside from the fact that I don't like marmalade. Can I use jam instead and adapt the sugar content so it's not too sweet?

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  • Is Tartaric Acid the same as Cream of Tartar?

    Hi, If a recipe calls for tartaric acid is it OK to substitute cream of tartar? Thanks, Gillian

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  • Black Cake Frosting

    Hi, I want to make a birthday cake and to colour the frosting black.  I don't know how to make black frosting -  can you help please?

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