Log in Register

Follow Nigella on: Facebook Twitter Vimeo Pinterest Instagram

Need some help in the kitchen? Try a quick search first.

You never know, your query may have been answered already.

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!

Submit your query

Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Lunchbox Treats

    I would like to make Nigella's Lunchbox Treats from Nigella Express, but where can I buy the rice malt syrup mentioned in the ingredients? Also are there any good substitutes?

    Read The Answer
  • Removing Oven Smells

    I have a large electric oven. If I use it to grill chicken one day but the next day I need to bake a cake, I find that the smell of chicken is there in my cake. I have tried cleaning the oven in various ways, whilst it is still warm with plain water, with soapy water, with baking soda, with oven cleaning sprays, leaving it open all night after use, but I find the smell still persists. Any ideas on how to remove the smell?

    Read The Answer
  • EVO

    Hi, I have been looking at the Persian Lamb Stew recipe on Nigella's website and wondered what is "evo", mentioned in the ingredients list?

    Read The Answer
  • Preserved Lemons

    Where in the United States can I find preserved lemons? I would like to make some Moroccan dishes but need preserved lemons. I live in California

    Read The Answer
  • Roast Chicken and Pasta Dish

    Hi Team! I watched Nigella make a very simple pasta dish and it looked great and I am keen to make it. She roasted a chicken then tore the flesh off and used the cooking juices with some added ingredients to toss with cooked pasta. Where can I get the recipe? Many thanks. Norm

    Read The Answer
  • Pavlova Going Flat

    I have tried Nigella's Pavlova recipe two times but every time I make it it is pretty flat after baking. The centre is marshmallowy but the top doesn't go crisp. I use the exact measurements though I use distilled vinegar as wine vinegar isn't availabe here, is that the problem? Also I live in a hot country, could this have caused the problem? Please help! 

    Read The Answer
  • The Best Type Of Chopping Board

    I'd like to know what, in your opinion, is the best type of chopping board for regular kitchen use? I use a pyrex board for raw chicken and fish, but for literally everything else, I use a wooden board. I've had the same one for about four years - it's a really solid block and I use it all the time. Lots of people have told me that wooden boards are very unhygienic, but I always give it a good scrub in really hot water after use and leave it to dry naturally. It's the best board I've ever had and I really don't want to get rid of it in favor of one of those awful plastic boards. I'd be grateful for your advice please - thanks!

    Read The Answer
  • Flourless chocolate cake - too eggy

    Hi, I made Nigella's Flourless Chocolate Lime Cake from Kitchen and when I took it out of the oven, it seemed like all the eggs had sunk to the bottom! There was a sort of omelette on the bottom of the cake. I thought that perhaps I had not beaten the eggs enough, but I've seen recipes that say just to mix them in without beating them, so I'm not sure that's it. It was my first time making a flourless cake. Thanks for your help.

    Read The Answer

Remember you can use the search bar to delve through our Kitchen Queries archives.