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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

  • Chocolate For Babycakes

    In Nigella's Molten Chocolate Babycakes could you let me know if I can use 55% cocoa solid dark chocolate or 70%?

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  • Storing Chilli Jam

    Made the Chilli Jam last night and it's fab! Any recommendation on how to store it and how long it keeps?

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  • Flourless Chocolate Brownies Without Almonds

    What might be a good alternative for ground almonds in the Flourless Choclate Brownies recipe? Unfortunately I am allergic to almonds and wheat. Thanks!

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  • Minestrone in Minutes Tomato Sauce

    Hi! If you don't have or eat jars of ready made pasta sauce what can you use instead to add flavour to the Minestrone In Minutes? Thanks.

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  • Nigella's Pus Recipe For Halloween

    I would like to make Nigella's Pus recipe for Halloween. But just to be sure, do jelly packets mean Jello?

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  • Chocolate Guinness Cake With Tea

    I love the Chocolate Guinness Cake but wondered if the Guinness could be substituted with a tea like assam or early grey? Thanks

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  • Creme Brulee Topping

    Hi. I have a query about the topping on Nigella's Creme Brulee. When the recipe says to melt the sugar, is it supposed to be a hard toffee? I first used the grill and the topping was still soft and then I bought a blow torch and it set, but not toffee. I used both castor and demerara sugar. When I had it in a restaurant, it was hard toffee. Thanks.

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  • Freezing Cupcakes

    Can Nigella's Cupcakes be frozen successfully ?

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