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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

  • Devil's Food Cake Frosting

    Hi I've made this cake lots of times and it always turns out great. This time the cake is fine and the frosting was all shiny and glossy but just before I started to frost my cake the frosting has gone all lumpy. And has lost its shine! Any ideas how I can stop that from happening please? Thanks! 

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  • Replacing Eggs In Meatzza

    I recently found out that I have an allergy to eggs but would love to make the Meatzza. Is there anything I can use to replace them? Thanks, Wendy.

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  • Sauce For Mini Meatloves

    Hi, could you please tell me what I can use in the Mini Meatloaves instead of A.1 steak sauce? I am unable to buy the sauce. Many thanks.

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  • Easter Egg Nest Cake

    Hi, would like to make the Easter Egg Nest Cake as part of a relaxed Easter Sunday lunch and were wondering how much you can do ahead of time. Can I make the base the day before and store in an airtight container in a refrigerator (or is it better at room temperature?) and fill with cream and decorate just before serving?

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  • Totally Chocolate Chocolate Chip Cookies

    Hi there! I would like to know how far ahead can I freeze the batter of the Totally Chocolate Chip Cookies. And should I bake them from frozen or should I let them defrost at room temperature first? Thank you!

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  • Hot Cross Buns With Wholemeal Flour

    Hi, is it possible to use wholemeal bread flour instead of white bread flour in the hot cross buns? Presumably I'd have to add more liquid, any idea how much? thanks!

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  • Vanilla Pods Vs Essence

    I would like to make the Creme Brulee but don't have any vanilla pods. How much vanilla essence is equal to one pod? Thank you.

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  • Brownies

    Hello, I have been making the Brownies from the Domestic Goddess book for some time and the results vary. I sometimes have problems with it setting and realised that I was using mixed size eggs not large. I changed and the first time the recipe came out perfect and cooked in the specified time. However since then, I have cooked it twice more also with large eggs and it has not set properly during cooking so I have extended the cooking time. It also has a hard crispy top, but this sinks as it cools. I then try to cut it and the top crumbles and the falls apart and the inside is too soft. I wondered do I overbeat or over whip the mixture? I use a hand held electric whisk and usually beat until the mixture is thickened and mousse-like. Is this the problem - do I create too much rise which then as the cake sinks cracks too much? Any advice would be appreciated as I like to make this but am frustrated by how it is turning out. Thank you

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