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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

  • Creepy Cookies Stamped Cookies

    Hi there. I'm planning to make some birthday party biscuits using a circular letter stamper with a personalised message on. I want to make sure the recipe I use is firm enough to hold the message when cooked. Would the Creepy Cookies recipe be suitable? Thanks.

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  • Slow Roasted Chicken Without Skin

    Can skinless chicken be used to cook the Slow Roasted Chicken With Garlic And Lemon? If so, please share the approx cooking time and any alterations required to the recipe.

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  • Freezing Scones

    I've baked 160 of Nigella's scones for a tea in 2 days time. Tonight I wrapped the frozen scones in foil in packages of 10, then put each package into a freezer bag. We will reheat them before serving. My concern is - will they develop moisture in the plastic bag? Would they get soggy? Awful thought!

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  • No Churn Coffee Ice Cream Too Firm

    I have made the No-Churn Coffee Ice Cream recipe several times but it always freezes solid. Please advise how to make it soft.

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  • Large Red Velvet Cake

    Hi! I am going to make a red velevet cake instead of the cupcakes. My question is what is the cream cheese used? I.e. is it mascarpone or other? Thanks!

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  • Larger Marzipan Fruit Cake

    I would like to make a bigger Marzipan Fruit Cake (approx 23cm tin). Do you have any tips on increasing the ingredients? Thank you

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  • Mozzarella Cheese

    When Nigella states "not buffalo mozzarella" please tell me what to use as the only other readily available one is a quite plastic ball! Could I substitute baby bocconcini? It sounds as though there is a "wet" mozzarella out there!

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  • Cooking Sambuca Kisses

    I love making and eating the Sambuca Kisses. However, I cook them in rapeseed oil and find a rather unpleasant after-taste. Which type of oil would you recommend for cooking them? Thank you.

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