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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

  • Rosemary Remembrance Cake Tin

    I'm hoping to make Nigella's Rosemary Remembrance Cake, but the recipe is only designed for use in a 1lb loaf tin. Do I need to double the recipe to fit into my 2lb loaf tin? Thank you!

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  • How To Stop Fresh Pasta Dough From Sticking

    In Nigella's Pasta Dough recipe you make your pasta dough and put it through the machine and then cut into tagliatelle. But how do you stop it all sticking together and forming something like a string ball before cooking? Thanks Cliff

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  • Yellow Spaghetti Substitute For Marsala

    I'd like to make Nigella's Yellow Spaghetti. However, I'm looking for a substitute for the Marsala. I have found lots of results online that suggest substitutes but they are usually other types of alcohol. I have an intolerance to alcohol and have found that I can't even cook with it without having a bad reaction. I know the dish won't be the same without the Marsala, but is there anything at all that I can use instead that will still leave the dish tasting delicious? Thanks!

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  • Baked Eggs

    Do you have a suggestion for a dish of baked eggs?

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  • Chopped Chocolate In Bacon Brownies

    Hi, I am going to try baking Nigella's Bacon Brownies. But I have a query: "Add the chopped dark choc or chips and the streaky bacon bits, breaking them up with your hands if necessary. Fold together then pour and scrape into the tin." How finely do I have to chop the chocolate? And if I just fold the chopped chocolate in (without melting it), would the brownie have uneven bits of chocolate here and there?

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  • Milk Chocolate Cloud Cake

    I have successfully baked the Chocolate Cloud Cake for adults on special occasions over the past few years and now wish to make a milk chocolate version for a childrens party. Will the substitution of dark (70% cocoa solids) for milk (30-40% cocoa solids) render the texture sticky and excessively moist, depriving the cake of the essential body it needs to hold the cream on top?

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  • Individual Baked Alaska

    Hi, I have made Baked Alaska a few times but I'm single now so a big one will just melt, wasting it, or I will become a lot fatter if I ate it all! Can I cook a smaller one without the heat melting the ice cream in the middle and is it possible to get smaller sponge bases to make a smaller one? Thanks, Jim

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  • Grainy White Chocolate And Mint Mousse

    Hello, I attempted the White Chocolate And Mint Mousse. Whilst the taste was devine, it had a grainy texture. The chocolate had cooled down, the cream and white egg perhaps had been slightly over whisked. Can you advise? First dinner party in years and would like my guests to remembers to for the right reasons! Victoria

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