Log in Register

Follow Nigella on: Facebook Twitter Vimeo Pinterest

Need some help in the kitchen? Try a quick search first.

You never know, your query may have been answered already.

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!

Submit your query

Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Vanilla Pods Vs Essence

    I would like to make the Creme Brulee but don't have any vanilla pods. How much vanilla essence is equal to one pod? Thank you.

    Read The Answer
  • Brownies

    Hello, I have been making the Brownies from the Domestic Goddess book for some time and the results vary. I sometimes have problems with it setting and realised that I was using mixed size eggs not large. I changed and the first time the recipe came out perfect and cooked in the specified time. However since then, I have cooked it twice more also with large eggs and it has not set properly during cooking so I have extended the cooking time. It also has a hard crispy top, but this sinks as it cools. I then try to cut it and the top crumbles and the falls apart and the inside is too soft. I wondered do I overbeat or over whip the mixture? I use a hand held electric whisk and usually beat until the mixture is thickened and mousse-like. Is this the problem - do I create too much rise which then as the cake sinks cracks too much? Any advice would be appreciated as I like to make this but am frustrated by how it is turning out. Thank you

    Read The Answer
  • Lunchbox Treats.

    In the US our cornflakes are rather large and I can't roll the mixture into a ball. What are the 'latex CSI gloves' and would that make the mixture not stick to my hands? I don't know that I have seen them, what could I use instead?

    Read The Answer
  • Aubergine Moussaka

    I really like the sound of your Vegetable Moussaka recipe. I'd like to cook this for friends, but I think I will need to cook it in advance. Can I freeze and then re-heat it?

    Read The Answer
  • Peanut Butter Cheeesecake

    Hi, I am making the Chocolate Peanut Butter Cheesecake for someone's birthday at work. I need it for Tuesday, but wondered if I could make it on Saturday? Would it keep that long?

    Read The Answer
  • Smaller Easter Egg Cake

    Hi. I'm wanting to scale the Easter Egg Nest Cake recipe down, to fit in a 16cm springform cake tin. I was just going to half the recipe? Does this sound about right? Also what would be the cooking time for the cake in the smaller tin? Many Thanks

    Read The Answer
  • Easter Egg Pavlova

    I am going to make your Easter Egg Nest cake. I know it will be a hit with the adults. However, my children, (oddly enough) do not like chocolate desserts. Do you think your pavlova would work with the candy-coated mini easter eggs? Would it just be too sweet? I usually top the pavlova with whipped cream and bananas, as this is my kids' favorite version.

    Read The Answer
  • Cucumber Substitute For Fattoush

    Hello, I just watched an episode of Forever Summer where you made this Middle Eastern salad with pita, tomato, and cucumber. The only problem is I absolutely loathe cucumber. Is there anything I can easily substitute or am I simply better off making something else?

    Read The Answer


Remember you can use the search bar to delve through our Kitchen Queries archives.