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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

  • Coffee For No Churn Ice Cream

    Dear Nigella, Great to be here. I was very impressed with the One-Step No-Churn Coffee Ice Cream recipe. Just a question. Can I use the classic coffee powder instead of the espresso? Would that work? If yes, then should I stick on to the same measurements?

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  • Alcohol Free Meringue Gelato Cake

    Hi, I would like to make Nigella's Meringue Gelato Cake for a family dinner and need to cater for young children. As an alternative to coffee or rum I was thinking of just using vanilla essence. Any other suggestions? Best, Fiona

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  • Butter For Cupcakes

    Nigella's recipe for Cupcakes (the vanilla ones) uses unsalted butter. Can I use salted butter instead?

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  • Pasta Straining Spoon

    Hello, I am new here and very happy to be invited in. I have seen Nigella use a big pasta straining spoon in many of her programmes. It is stainless steel and flat. I would like to know where I could purchase one? Thanks in anticipation, Monica

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  • Strawberry Ice Cream With Bought Custard

    Hi, could you you a good quality vanilla custard that's ready made for Nigella's Strawberry Ice Cream recipe?

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  • Topping For London Cheesecake

    Can Greek yogurt be substituted for the sour cream in the topping for Nigella's London Cheesecake? Thanks

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  • Heating Ingredients For Chocolate Guinness Cake

    Quick question on the Chocolate Guinness Cake. In the recipe it states to heat the Guinness and the butter until the butter has melted, then it says to whisk the cocoa powder and the sugar however is this done on the hob also? And if it is does this mean that all of the ingredients must be whisked over the heat? Any clarification is much appreciated. Thanks.

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  • Whipping Cream For Cherry Cheesecake

    I am making the Cherry Cheesecake soon and wanted to know how to interpret the instruction to "lightly whip the double cream". What sort of consistency should the cream be? Many thanks.

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