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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
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
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
Hello, I've bought 3 of Nigella's books in Italy (English version), but it's so confusing and difficult to convert "cups and tablespoons" into grams. Online there are many tables of conversions but they are all different. Could you tell me please, where I can find the conversion table of Nigellas' recepies? Thank you so much in advance! Anna Vyazovska (from Milan).
I've wanted the Domestic Goddess book for years and have finally treated myself to it, but I've ended up with a book using strange measurements (to me) and confectioner's sugar etc. I don't understand any of it and don't know how to convert it. Please please help. Love, Ida xxx
Posted by vyaza5. Answered on 1st Jun 2012 at 12.00Read The Answer
Hi Nigella & Team, I need a new stand mixer. I am a very keen baker and cook and my family has had a Kenwood stand mixer since I was little. I'm 18 in July and it needs replacing so I would like to get one for my birthday. I was just wondering what type Nigella uses? Thank you from New Zealand. p.s Nigella you're fabulous, keep up the great work!
Posted by NZBlonde. Answered on 31st May 2012 at 12.00Read The Answer
I tried following your recipe for Pasta Alla Genovese on the website - both the pasta (with potatos and beans) and the pesto sauce. However, the pesto sauce had a terribly strong odour and taste of basil. Was wondering how to correct that and where I went wrong. Any tips? Thanks.
Posted by tuffkins20. Answered on 30th May 2012 at 12.00Read The Answer