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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

  • Making Molten Chocolate Babycakes Ahead

    I need to make my Molten Chocolate Babycakes a day ahead and was looking for advice for storage and whether/how to reheat them when I serve them. Thanks!

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  • Madeira Cake Oven Temperature

    Hello, I would like to cook Nigella's Madeira cake. I have assisted fan oven so I'm not sure what oven temparture to use and how long to cook for? Thank you.

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  • Crumbly Chocolate Fudge Cake

    I have made the Chocolate Fudge Cake about 6 times now and although it is a bit crumbly it covers well and holds together with the icing. However, today I made it (using a free standing mixer for first time) and it has just fallen apart!!! Any idea what I am doing wrong?

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  • Rosemary Remembrance Cake Tin

    I'm hoping to make Nigella's Rosemary Remembrance Cake, but the recipe is only designed for use in a 1lb loaf tin. Do I need to double the recipe to fit into my 2lb loaf tin? Thank you!

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  • How To Stop Fresh Pasta Dough From Sticking

    In Nigella's Pasta Dough recipe you make your pasta dough and put it through the machine and then cut into tagliatelle. But how do you stop it all sticking together and forming something like a string ball before cooking? Thanks Cliff

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  • Yellow Spaghetti Substitute For Marsala

    I'd like to make Nigella's Yellow Spaghetti. However, I'm looking for a substitute for the Marsala. I have found lots of results online that suggest substitutes but they are usually other types of alcohol. I have an intolerance to alcohol and have found that I can't even cook with it without having a bad reaction. I know the dish won't be the same without the Marsala, but is there anything at all that I can use instead that will still leave the dish tasting delicious? Thanks!

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  • Baked Eggs

    Do you have a suggestion for a dish of baked eggs?

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  • Chopped Chocolate In Bacon Brownies

    Hi, I am going to try baking Nigella's Bacon Brownies. But I have a query: "Add the chopped dark choc or chips and the streaky bacon bits, breaking them up with your hands if necessary. Fold together then pour and scrape into the tin." How finely do I have to chop the chocolate? And if I just fold the chopped chocolate in (without melting it), would the brownie have uneven bits of chocolate here and there?

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