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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

  • Vanilla Sugar

    I see recipes that call for "vanilla sugar". I looked for it at the supermarket, to no avail! What exactly is it and where can I find it?

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  • Coffee And Walnut Cake Frosting

    The Coffee And Walnut Cake turned out well. However, my buttercream was rather gritty. Can anyone help point out what should be done differently?Everyone else who has tried it had no problems with the buttercream. I even sifted the powdered sugar to get rid of lumps. Thanks!

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  • Ginger Wine Substitute

    Can you use another brandy or wine in the Ginger Passionfruit Trifle? I don't know what "ginger wine" is - never heard of it here in Belgium! 

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  • Honey Chocolate Cake Sinking

    Today I tried the Honey Chocolate Cake and it sunk in the middle.  I had added a teaspoon of baking powder as well as the bicarbonate of soda. Also, the cake was breaking and not firm. Please advise.

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  • Lemon Polenta Cake

    I wanted to make ahead (by a few days) the Lemon Polenta Cake for a party and I would like to know if I can bake it two days ahead and then pour the syrup the day of serving? Also can I freeze the cake (with or without the syrup)? Thanks - I am looking forward to making this!

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  • Soft Vanilla Fudge

    I have followed the Vanilla Fudge recipe to a tee. But, even when the candy thermometer says it's over 120c and at "soft ball stage" the fudge won't harden? I beat it with an electric mixer for nearly 20 mins, but it wouldn't go matt like it's supposed to. I've tried it twice today. Both times failed. Please help!

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  • Devils Food Cake Not Rising

    Hi, I've baked the Devil's Food Cake for the first time and I was disappointed that the layers seem to have come up really thin. I don't think any of my ingredients are out if date so could there be another reason why this has happened? Also, does the sponge freeze well on it's own?

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  • Walnuts Changing Colour In Banana Bread

    Hi, I've tried baking the Banana Bread several times now & each time I bake it, the walnut skin turns black. The same thing happens when I bake carrot cake. I read that it is the reaction between the walnut and bicarbonate of soda that causes it turn black. How do I prevent this from happening as it looks awful!

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QUERIES ARCHIVE

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