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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

  • Cupcakes Sticking To Cases

    My cupcakes always seem cemented to their paper cases which does take some of the enjoyment out of eating them. Is there anything that can be done to stop the cupcake batter sticking to the paper cases and allow the case to be taken off cleanly?

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  • Baking In Thin Air

    Hello Nigella and team! I recently moved from Virginia to Denver, Colorado. The Denver (American) football stadium is called the Mile-High Stadium because of Denver's high altitude, a much higher altitude than Virginia. I have heard it said that the thinner air affects baking, but have not heard a good authority on how to balance this thin air in baking. Do you have any suggestions? I have heard a rumour that more flour will balance the difference in air quality but don't have that on authority and certainly don't have any sort of ratio for determining how much, if any, more flour. Please help!

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  • Pasta E Fagioli

    I'd like to adapt Nigella's recipe for Pasta e Fagioli for a slow cooker. I love my slow cooker as it allows me to multi-task while cooking. This recipe sounds fabulous but I am unsure if it is adaptable. Any suggestions would be appreciated.

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  • Margarine vs. Butter

    Hello Team Nigella! I'm relatively new to baking, but I love, love, love Nigella's recipes (I'm a particular fan of Domestic Goddess). I was just wondering if you could clear up a baking query for me? Margarine vs. butter - I always have margarine in the house (mainly because I buy it in big 1kg boxes), but I don't always have unsalted butter. Plus, unsalted butter is terribly expensive now. I know Nigella isn't a fan of margarine, but in baking how interchangeable are the two ingredients? In an emergency, could you use margarine in brownies? Or muffins? Many thanks in advance! 

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  • Substitute for Marsala

    What would be the best substitute for Marsala in Nigella's Pronto Pig Feast recipe? I don't want to buy a whole bottle and let it go to waste just to try out the recipe.  

    Very dull question but is it best to use dry Marsala or Marsala dolce in savoury recipes? It seems to be getting increasingly difficult to get dry marsala and just wondered if you can substitute? Cheers, Leigh.

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  • Lost Christmas Cake Recipe

    Hi I've recently moved house and lost my old recipes. For the past few years I've been using a Christmas Cake recipe which uses marmalade and brandy, it used to also give a ingredients by tin size I've searched and seached but can't find it on the net, I'm sure it was one of Nigellas and it came from a friend or relative in Oz. Any ideas? Many Thanks, Lori   

    A couple of years ago Nigella posted a Christmas cake recipe. It involved orange marmalade and I think it was a friend of Nigella who gave her the recipe. I can't find it online anywhere, is it in any of Nigella's books?

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  • Lemon Drizzle Cake

    How do I make sure that I get a really light lemony cake, without it either being too bland, or too overpowering? Are there any recipes you recommend? Thanks!

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  • Guinness Cake to Cupcakes

    The Guinness Cake from Feast looks incredibly yummy! I want to make this for my husband's birthday but he prefers cupcakes. Any ideas on how long to bake for regular sized cupcakes and mini cupcakes? Thank you for your time!

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