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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

  • Guinness Cake Using Melted Chocolate

    I have made the Chocolate Guinness Cake using dark chocolate instead of cocoa powder. The cake turns out fine but its a bit dry and not moist. Please help?

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  • Cocktail Sausages

    I'd love to make the sticky Cocktail Sausages for my kids but one if my sons is highly allergic to sesame seeds. What alternative oil could I use without spoiling the taste? Many thanks! Hayley.

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  • Chocolate Topping Turning White

    I often make Millionaire's Shortbread (aka Caramel Creams) - a shortbread base, caramel in the middle and melted chocolate on top. Sometimes, but not always, the chocolate becomes speckled with white spots. The ones I made this week became speckled within a day or two, so it isn't because they are old. The taste is fine - but they look dreadful! What on earth am I doing wrong? I would be grateful for your help. Many thanks, Marie.

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  • Cupcakes Muffins And Fairy Cakes

    Hey there, I just made Nigella's Blueberry Muffins from "How To Be A Domestic Godess" and while they're cooling, I'm musing about what a muffin is. I always figured that muffins were bigger than cupcakes, but I used 12 cupcake paper cups and was just about able to fill them up - so they're not bigger and that can't be the distinction. Also, Nigella talks about fairy cakes - now, is that something different from a muffin or a cupcake? I'd be delighted if you could help me out with some culinary genre distinctions. Best, Helene

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  • Calamari Coating Using Polenta

    Hi I'm going to make the Quick Calamari from Express (can't wait!) and wondered if the semolina could be swapped for polenta? Many thanks

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  • Oven Temperature

    Hello, I have a fan assisted oven with top and bottom heating. Should I always use it at a lower temperature than the recommended temperature in your recipes? Thank you, KGB

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  • Condensed Milk In Birthday Cake

    Is the condensed milk in Nigella's Birthday Cake recipe (from How to Eat) the sweetened version? I normally used sweetened condensed milk, but recently I saw there's also a normal can of condensed milk without added sugar. 

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  • Molten Chocolate Babycakes Centre Not Runny Enough

    Hi, the recipe for Molten Chocolate Babycakes is awsome. But my lava was little bit thick. Also how can I store them? Can they be frozen?

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QUERIES ARCHIVE

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