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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

  • Banana Bread Chocolate Version

    When making the chocolate version of Nigella's Banana Bread, are the chocolate chips a substitute for the chopped walnuts or in addition to?

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  • Golden Sultanas For Sicilian Pasta

    Hi, I would like to make Nigella's Sicilian Pasta With Tomatoes, Garlic and Almonds and I am struggling to find golden sultanas anywhere. Do you have any recommendations as to where I will be able to find these? Many thanks, Jacob

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  • Instant Chocolate Mousse Tart

    Hi, can the Instant Chocolate Mousse be made into a tart using a biscuit base? Thank you.

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  • Baking Tins

    Hello, I have always been confused with what kind of baking tin to use for cakes, pastries and breads. Does it make any difference whether you use non stick, silicone, or aluminium ones? if so please can you put me on the right track so I know in future. I was wondering if say a dark non stick baking tray would make my pastry darker on the bottom rather than a light aluminium one? I look forward to hearing from you. Many thanks Judy

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  • Anglo Italian Trifle Without Eggs

    Hi, I don't like to use raw eggs and wondered how I can make the Anglo-Italian Trifle without them? Could I mix the mascarpone with custard? Thank you

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  • Alternative To Apple Juice For Chicken And Ribs

    What could I use instead of apple juice for the Maple Chicken N Ribs?

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  • Easy Sticky Toffee Pudding Method

    Me-not-a-cook, baffled by the part two of the Easy Sticky Toffee Pudding recipe. Any help?

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  • Refrigerated Chocolate Raspberry Pavlova

    Hello, I made the Chocolate Raspberry Pavlova the other night and it went down a treat with me and the boyfriend. We ate half of it in the first sitting! I went on to cover the remainder of it with a glass dome and left it in the fridge overnight for the following day. To my disappointment it became awfully soggy and deflated. Any tips on how to store any leftovers of the pavlova to keep its freshness? Many thanks!

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