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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

  • Cocoa Powder & Demerara Sugar in Chile

    I live im Chile, what it is cocoa powder? I think we don´t have it here. Kind regards.  

    Hi!. I would like to make creme brulee but I live in Chile and can't find demerara sugar. We have brown sugar, is this the same? Is there a difference between brown sugar and demerara sugar?. It is possible to switch them? Thanks! Tenita

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  • Chocolate in Cooking

    I get confused when a recipe asks for chocolate in baking. For example 200g of dark chocolate when making a cake,  do I use cooking chocolate or eating chocolate? Jenni

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  • Curdled Spruced-Up Vanilla Cake

    I just love Nigella's videos. I have tried quite a lot of her recipes and they were all delicious. So now I tried her Spruced-Up Vanilla Cake (Christmas, p199) and I don't know what happened , but when I mixed the ingredients in a food processor it wasn't creamy consistency. Instead it curdled on me. I put it in the oven anyway and it was delicious, but why did the mixture curdle - maybe I used too much butter? Thanks and always a fan.

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  • Website Recipes - Beetroot Chutney/Tin Toms

    In the Beetroot Chutney recipe on the website, what does 2C sugar and 2C wine vinegar equate to in g/ml?

    What are "tin toms"? I have googled it and tried to search also on your website and can't get an answer anywhere. Lisakiss.

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  • How to Fry Gnocchi?

    After watching your show I tried to fry some gnocchi. However they became soft and started to melt rather than being roasted. Please help!

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  • Cheesecake Recipes With Gelatine.

    The basic cheesecakes I make using gelatine tend to take on a "fake flavour". Is there any way I can make them take creamier?

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  • Cutting Roxanne's Millionaire's Shortbread

    Hi, I have baked the Roxanne's Millionaire's Shortbread in Domestic Goddess (p240). it seemed to have turned out very well, but when i tried to cut it the caramel was too soft and the chocolate too hard hence it was very messy. I have tasted it and it is delicious and would like to try it again. I followed the recipe exactly, the only thing i did do was make it in a foil tin.

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  • Damson Jam

    I have alot of damson pulp left from making damson wine. I have had a go at turning it into jam, but am not sure how much sugar and water to use. The batch I tried has not really set and has lost a lot of flavour, or it may be just too sweet. Any help would be great. Many thanks

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