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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

  • Shortcrust Pastry

    When I am making a tart I cannot prevent my frozen shortcrust pastry case from rising. I have tried pricking it and blind baking and doesn't seem to work. Can you help?

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  • Heart Cupcakes

    I am baking cupcakes for Valentine's Day at work as part of a fundraiser we are doing for a childrens' charity. I have ordered my heart shaped silicone cupcake cases but need to get hold of some paper cases to cook and hold them in, I can't seem to find any anywhere! Any ideas?

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  • Valentine's Day Dinner

    Hi there! I am from South Africa and want to treat my fiance to a lovely dinner on Valentine's Day. He loves pork chops and crackling. Do you have any suggestions for something nice? Thanks

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  • Liquid Glucose in a Cake

    When making a Chocolate Fruit Cake, at what stage should I add liquid glucose and how should I add it?

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  • Cocoa Advice

    I am based in the USA and am planning to cook the Chocolate Raspberry Heart cake from Feast (p139) but wanted to clarify what you mean by 'best unsweetened cocoa'. Is this just plain old cocoa powder? The reason I ask is that I recently made the Chocolate Orange Cake (also from Feast, p274), which also called for unsweetened cocoa. I used Trader Joe's unsweetened cocoa powder and the cake came out considerably lighter in colour than the picture but quite bitter. Should I be using one of the Dutch processed cocoa powders - e.g., Droste's Cocoa for baking and drinking? Alternatively, I could buy Ghirardelli premium baking cocoa. Thank you!

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  • Egg Sizes

    I have a cake recipe that needs three large eggs but what do I do if I only have medium eggs?

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  • No Fuss Fruit Tart Base

    Hi all, I recently cooked the No Fuss Fruit Tart from Kitchen (p177), but found that the base was far too dry and did not set. I was using the commonly available arrowroot biscuits in Australia (375g, as per the recipe), as an an equivalent to "digestive biscuits". Just wondering if the biscuit I was using was incorrect, or the 75g butter amount is incorrect. The filling was very nice, by the way!

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  • Brownies Problem

    I made brownies for the first time a couple of weeks ago and they came out perfectly. The top was glossy and cracked and looked just like the picture. But I have made them twice since and done exactly the same thing but they just look lumpy. They taste lovely but don't look very nice. What am I doing wrong?

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