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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

  • What Is A Swiss Roll Tin

    I have no idea what a Swiss roll tin is or what it looks like or how to substitute for it. Help! Eileen.

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  • Refrigerating Waffle Batter

    How long will the Waffle Batter keep in the fridge for?

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  • Freezing Macaroni Cheese

    Can your macaroni cheese recipe made with evaporated milk be frozen? If yes, at what stage? Thanks.

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  • Grasshopper Pie Without Creme De Cacao

    May I use creme de menthe to replace the crime de cacao - a double dose of crime de menthe - in the Grasshopper Pie?

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  • Covering Flourless Cakes With Fondant Icing

    Would the Chocolate Olive Oil cake be heavy enough to support fondant icing? I'm hoping to make a football-shaped cake for my husband's birthday and decorate it with a 1/4" layer (or thinner) of fondant icing. Thanks.   

    Hi, I am planning a wedding cake for a friend and wonder if the Flourless Chocolate Lime Cake can be covered with fondant? If yes can it be baked few days before? Thanks, Nous.

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  • Temperature for Twelve Cupcakes

    I would like to halve the Red Velvet Cupcake recipe. Does the temperature and time you keep the cupcakes for in the oven remain the same if I'm making 12 cupcakes? What are the changes?

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  • Topping For Chocolate Peanut Butter Cheesecake

    Hello! I just wanted to know if I can replace the sour cream in the topping of the recipe Chocolate Peanut Butter Cheesecake with mascarpone ? I love this recipe, the cake is perfect, but I'm not a big fan of the "bitter" taste that the sour cream brings to the chocolate topping. Thanks!

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  • Party Finger Food For 150 People

    Hi - my husband decided to have and Edwardian themed party for our house's centenary this year! I have been appointed the person to provide the food - for 150. He thought canapes and champagne originally - but this has been scaled down to nibbles and prosecco. However, I am freaking out, do you have any suggestions? Please help. Thank you Jeanne

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