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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
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Could you please give the old-fashioned imperial measurements (ounces, etc.) in your recipes?
Posted by Mopsy52. Answered on 9th Jun 2012 at 12.00Read The Answer
I see in the Banoffee Cheesecake recipe, in Nigella's book Kitchen, that you need a roasting tin to cook the cheesecake. I don`t have one, so I was wondering if it is fine to use a ceramic or pyrex roaster instead? Thank you
Posted by tavolla. Answered on 8th Jun 2012 at 12.00Read The Answer
Hi Nigella Team, I live in Italy where I can't find hallomi cheese. What kind of Italian cheese can I use instead of halloumi? Thanks Monica.
Posted by monicapb. Answered on 7th Jun 2012 at 12.00Read The Answer
I have a relatively new pizza stone and my pizza bases keep on sticking to it in the oven. I've tried oil (which the stone just absorbs) and flour, but my bases still stick - although what I scrape off the stone is always very tasty, if a little ragged. Any tips?
Posted by RoseScribble. Answered on 6th Jun 2012 at 12.00Read The Answer
i am planning to buy a cooking range with gas oven. How does a gas oven differ from electric oven?
Posted by saramalouisduke. Answered on 5th Jun 2012 at 12.00Read The Answer
I am thinking of buying a food processor and I was wondering which one Nigella uses? Thank you. Sumayya
Posted by shuaib206. Answered on 4th Jun 2012 at 12.00Read The Answer
Help! Sour cream is nowhere to be found in Africa, and I'm trying to bake a cheesecake. I also noticed that most recipes call for sour cream. Is there any substitute? Can I use buttermilk (homemade as it is also unavailable).
Posted by shahdg. Answered on 3rd Jun 2012 at 12.00Read The Answer
Hi, I love Nigella's recipes but when it comes to cake, scone and other baking recipes bicarbonate of soda is sometimes used. My family and I don't like the taste of bicarbonate of soda and we can always taste it when it's been used in baked goodies. Can I subsitut bicarbonate of soda with baking powder? If yes, is the same amount of baking powder used as bicarb. or is a different quantity needed? If baking powder can't be used what can I use instead please? Thank you. Liz.
Posted by fruitcakefox. Answered on 2nd Jun 2012 at 12.00Read The Answer