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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

  • Pineapple Upside Down Cake Tin

    Hi, I just wanted to know if I can use loose-bottomed or springform tin for the Pineapple Upside Down Cake? I have tried my best but can't find the other tin, these days all tins are either loose-bottomed or springform.

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  • Prawn and Iceberg Salad Recipe

    I live in Italy and saw a programme with Nigella that had a prawn and Iceberg lettuce salad with a wasabi and saki dressing. Unfortunately I didn't catch the ingredients and am unable to find it on the website. Could you please let me know where I can find a copy? Many thanks vix592

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  • Alternative For Raw Eggs In Tiramisu

    I'm not a fan of using raw eggs in dishes. Can I leave out the egg and perhaps use some full fat whipping cream as extra liquid?

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  • Storing Hokey Pokey

    Hello! I was thinking of making Hokey Pokey as a gift for my work colleagues. How long will it last for?

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  • Hard Cheesecake Base

    When I make Nigella's London Cheesecake the biscuit base often gets very hard almost that cannot be be sliced easily. This happens with some other cheesecakes too. Can you suggest a solution?

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  • Yogurt Pot Cake Ingredients

    Today I made Nigella's Yogurt Pot Cake. I just wanted to check two things. First there is no baking powder or baking soda in this cake, is this correct? Second, in the book it says to use cornstarch and on the website it is corn meal. They are not the same so please could you tell me which is correct?

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  • Vanilla Shortbread To Roll Out

    I was wondering if Nigella's Vanilla Shortbread recipe is suitable for use with cookie cutters rather than baking in a pan? Thanks.

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  • Leftover Egg Yolks

    I made one of Nigella's pavlovas today, Sunday, and still have the yolks. I was thinking of making her Creme Brûlée for Tuesday but can I mix egg yolks and sugar and leave them in the fridge until Tuesday before making the custard mixture.Will the egg yolks keep?

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