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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

  • Flourless Molten Chocolate Baby Cakes

    Hi, I have made Nigella's Molten Chocolate Baby Cakes many times and they are always a crowd pleaser. One of my friends has recently discovered she has a gluten intolerance and I was wondering, given how little flour is used, if it would be possible to substitute the flour in the recipe for almond meal (and maybe some baking powder)? Thanks, Ash.

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  • Salted Caramel Sauce For Buttercream

    Would Nigella's Salted Caramel sauce be a good sauce to add to buttercream to use as a filling for a sponge cake? 

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  • Soggy London Cheesecake

    I baked the London Cheesecake as per instructions in a water bath. But even with double wrapping the foil outside the springform pan, some water leaked in and the cheesecake crust was soggy. How can I prevent it from happening again?

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  • Flour For Banana Cake

    Dear Nigella, I would like a to make a banana & toffee sandwich cake for my partner's birthday. I was hoping to use the same cake recipe I use for a banana loaf, but I noticed it says to use plain flour whereas other sandwich cakes (such as a victoria sponge) say to use self-raising flour or have added baking powder. Which flour would it be best to use, and should baking powder be added? Thank you in advance for your wisdom! Katie x

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  • Salt And Food Colour For Red Velvet Cupcakes

    If I were to use liquid food colour instead of paste in the Red Velvet Cupcakes, how much would I require? Unfortunately the paste is not available where I live.

    Do you need salt in the Red Velvet Cupcakes recipe? I made the cupcakes as per the recipe but am still wondering is salt should be added to the ingredient list? Thank you.

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  • Additions To Parmesan Shortbreads

    I really love making the Parmesan Shortbreads, and my guests can never get enough of them. However I was wondering whether I could tweak them a little. I would really like to add a touch of sun-dried tomato, but don't know how to go about it without messing up a great recipe. Do you have any suggestions? Many thanks.

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  • Oven Temperature For Maple Chicken N Ribs

    In the Maple Chicken N Ribs recipe is the oven temperature 200c for a fan or conventional oven? Would it be 180c for a fan oven? Thanks!

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  • Sour Cream In Germany

    Hi, I would like to make the Old-Fashioned Chocolate Cake but I can´t get pure "sour cream" in Germany. What else can I use? Maybe "saure sahne"?

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