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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

  • Easter Egg Nest Cake

    Hi, would like to make the Easter Egg Nest Cake as part of a relaxed Easter Sunday lunch and were wondering how much you can do ahead of time. Can I make the base the day before and store in an airtight container in a refrigerator (or is it better at room temperature?) and fill with cream and decorate just before serving?

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  • Totally Chocolate Chocolate Chip Cookies

    Hi there! I would like to know how far ahead can I freeze the batter of the Totally Chocolate Chip Cookies. And should I bake them from frozen or should I let them defrost at room temperature first? Thank you!

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  • Hot Cross Buns With Wholemeal Flour

    Hi, is it possible to use wholemeal bread flour instead of white bread flour in the hot cross buns? Presumably I'd have to add more liquid, any idea how much? thanks!

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  • 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.

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  • 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

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  • 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?

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  • 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?

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  • 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?

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