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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

  • 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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  • Using Butter Instead of Oil in Muffins?

    I have a lovely muffin recipe that works very well, and there is vegetable oil in it. I have been wondering if butter would work instead of oil, and if so, how much butter would I need instead of 125ml oil?

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  • Soot's Flapjacks (Granola Bars)

    I tried to make Soot's Flapjacks from How to be a Domestic Goddess (p232), and I followed the recipe to a T. They baked till they were golden brown but they didn't set and now I have granola instead of flapjack bars. Any idea what could have gone wrong? Thanks!  

    Why is it I am able to make all sorts of cakes perfectly, but my flapjacks always crumble? I have tried adding extra syrup or extra butter, but they still refuse to stick together! Please help! MelGood

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  • Leftover Maple and Pecan Bundt Cake

    I love the recipe for Maple and Pecan Bundt cake in kitchen and have now made it several times. However, with the rest of the house away at the moment, I have some that has started to go stale. Do you have any suggestions as to how I could use this as it really is too good to throw away.

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  • Cheesecake Queries - Cookies & Cream/Peanut Butter

    The Oreo Cookies and Cream recipe in the recipes section of Nigella.com Recipe has for the base: 250g plain chocolate digestives and 150g melted butter.  Is that right? I just made the base and it was totally runny - had to add 100g more digestives and its still a bit soggy. Thanks, Gwen

    Hello. I have tried out many of your recipes and I must say that they have never failed. However, when I was going through your Chocolate Peanut Butter Cheesecake recipe (Kitchen, p175), I was at a loss because I do not have a food processor. How do i process the chocolate chips along with the digestive biscuits and butter? Please do help me out! Regards, Mary Susan

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  • Substitution for Mayonnaise in Salad Dressings

    i have been wanting to make my own salad dressings and have most of the ingredients on hand. My main problem is that many recipes call for mayonnaise, which is something my husband and I despise. What can I use instead? The current recipe only calls for 2 tbsp (30 ml) but some casear dressings call for much more. Thank you! Loving fan Sonja

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  • Sunken cakes

    My cakes always rise beautifully in the oven but then sink when I take them out. Please tell me what I am doing wrong. Thanks!

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QUERIES ARCHIVE

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