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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

  • Cappuccino Pavlova Cracking

    My Cappucino Pavlova meringue looked fine until about twenty minutes after I had turned the oven off, then it spread out and became thinner and cracked at the sides. Can you tell me where I went wrong?

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  • Freezing Cookies

    I made Nigella's Chocolate Chip Cookies and they are amazing, but I made too many (eyes too big for my stomach!). What happens if you freeze cookies, is this possible?

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  • Oil For Chocolate Fudge Cake

    Is there an alternative oil I could use in this cake instead of corn oil for the Chocolate Fudge Cake? Will it still work and taste okay?

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  • Small Cakes

    Would I be right in thinking I could halve the ingredients for most of Nigella's cakes (say for a 23cm round tin) and cook that between two 5-inch tins? If so how do I calculate the cooking times?

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  • Replacement For Fish Sauce

    Hello I wanted to know what could replace the fish sauce on the Hot Duck Salad. I can't mix meat & fish together. Thank you very much.

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  • Cake Making Methods

    Hi, I've noticed in some of Nigella's recipes, like the Lemon Polenta Cake and the Devil's Food Cake, Nigella adds eggs and dry mixture alternately rather than all egg than all dry. I am just asking why and would it work for a Victoria sandwich cake? J.

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  • No Churn Bitter Orange Ice Cream In The US

    Hello there. I've made the No-Churn Bitter Orange (Citrus) Ice Cream in Oz, many times, and have promised an American friend I would make him a batch next time I'm in NYC. What is the American version of whipping cream? I find their cream options very confusing when compared with Australia. Can you advise please? SP

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  • Vinegar In Mirin Glazed Salmon

    I'm slightly confused by the rice wine vinegar. I thought there was rice wine (shaoxing), and rice vinegar. Which should I use?

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