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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

  • Storing Fondant (Ready to Roll) Icing

    Hi, can you please tell me how to store fondant icing once opened? I have tried everything, even clingfilm, but nothing seems to work. I find I am wasting more than I am using by having to cut the dry parts off. I have tried putting the icing in clingfilm and sealing in a plastic container but the icing still drys out all around the edges. Thankyou, Jean Perry

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  • 6 Year Old Boy's Birthday Party

    Hi, I am looking for some ideas for my son's birthday in a few weeks - I have about 15 children coming for a tea party. Also he has asked for an "amazing chocolate birthday cake". Any ideas would be appreciated.   Thanks!

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  • Freezing Wine

    Many recipes call for small amounts of wine, is it possible to freeze the leftover amount? Will freezing it damage any of the properties? (PS I'm not opposed to drinking the remaining wine...if I HAVE to!).

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  • Baking meringue

    I'm currently making a basic meringue for Eton Mess right now and I've made meringues before. However, this time there's an overflow of sugar syrup flooding out from the meringue while it's in the oven! What causes this and is there a way to prevent my poor oven from being laminated in bubbling sugar? Thank you!

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  • Scaling Up Chocolate Cakes

    Hi, I want to make a bigger version of Nigella's Old Fashioned Chocolate Cake (Feast, p269) as part of a stacked wedding cake. Could you please tell me what the ingredients would be for making a 10'' cake or how to scale it up? Thanks, amycakes

    Can I successfully double the recipe for Devils Food Cake in Kitchen (p253)?I want to make a 26cm version of this oh so yummy cake for a birthday and need it to be spectacular! I could experiment but don't want to waste ingredients if it doesn't work. Many thanks, cupcake53 

    Hi, your recipe for Chocolate Fruit Cake (Christmas, p180) is for an 8-inch cake with approximately 2hrs cooking time. I am making this for my wedding cake and need a 10-inch round cake. I believe this would need 1 1/2 times the original quantity but I am stuck for cooking time. I have experimented once and it baked in just over 2 hrs but it burned a little. I have a fan oven that is quite fast, any suggestions? Thanks, Therese

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  • Ceramic Knives

    I recently read in a magazine about ceramic knives and how they practically never need to be sharpened, are very sharp themselves and are excellent in the home kitchen. Are they worth getting, and is a cheaper version still good in terms of durability and quality?

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  • High Altitude for Guiness Cake

    Nigella's Chocolate Guiness Cake is my entire family's favorite recipe. We have recently moved from Toronto to Denver. The altitude in Denver is over 5000 feet above sea level - an entire mile higher then Toronto. Everytime I've tried this favorite cake it puffs up, falls and turns out in a thin layer that looks life fudge. We really love this recipe and I would LOVE to have your suggestions for how to alter the recipe to be used in high altitude. My family and I both thank you for your help!

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  • Lemon Curd and Cream of Tartar

    Hi, I moved back to Argentina after living for several years in Ireland and find it difficult to get some ingredients here. In particular cream of tartar and lemon curd - I am trying to find something similar and I just can't. Please help me out on this. I am dying to try your Lemon Meringue Cake (Feast, p170)! Thank you!

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