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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

  • Are Bundt Tins Mandatory for Some Cake Recipes?

    I am wondering if it is possible to bake some bundt cake recipes in normat cake tins as I don't have a bundt tin but I am eager to get into the Maple Pecan cake and other recipes such as Easy Almond cake. I was wondering whether I can use a normal springform cake tin? Do I bake the cake for longer? And are there other adjustments to take in mind? I fear the centre will not cook or there's some secret to these 'bundt recipes' that I'm not privy to. I am rather attached to my loaf tin and I realise when a recipe specifies a certain cake tin, there's usually a reason why, so I dare not simply bake it in one.

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  • How to Make Perfect Pineapple Upside Down Cake?

    Hi, I LOVE Pineapple Upside down cake, it's one of my favourites. The first time I made it was at school in food technology, and it was perfect! Since then, I've tried to make it at home, but it never comes out light and fluffy like it did when I first made it. It usually comes out hard as a rock! I've followed recipes online, and in books but I get the same result every time. I have no idea what I'm doing wrong. Any ideas? Sam.

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  • Soggy Pastry Bases

    I have tried putting pastry dishes onto hot baking tays or direct on to the oven shelf, used glass, tin and enamel but I still seem to have a wet patch at the centre of my pastry. Why? it's almost as if it's uncooked but I know that it is cooked. Should  I brush the bases with egg white, let it dry and then bake? Stella

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  • 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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