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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

  • Covering Pans With Foil

    Many recipes call for covering a pan with foil before placing in the oven. Is this better than using the pan's lid, assuming it has one? 

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  • Freezing Quadruple Chocolate Loaf

    Is it possible to freeze the Quadruple Chocolate Loaf Cake?

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  • Dark Chocolate In Cookies and Cakes

    Hello, The ingredient list for Nigella's Totally Chocolate Choc Chip Cookies and some of her other recipes includes dark chocolate of a minimum of 70% cocoa solids. Am I able to use the dark chocolate that is found in the candy section of supermarkets? Some brands like Lindt do produce dark chocolate with 70% and above cocoa solids, but they are found in the candy section of the supermarket. Or do I have to purchase a "baking" chocolate like Valrhona? Thanks so much! Michelle

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  • Instant White Chocolate Mousse

    Can I substitue the dark chocolate with white chocolate in Nigella's Instant Chocolate Mousse?

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  • Banana Bread Chocolate Version

    When making the chocolate version of Nigella's Banana Bread, are the chocolate chips a substitute for the chopped walnuts or in addition to?

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  • Golden Sultanas For Sicilian Pasta

    Hi, I would like to make Nigella's Sicilian Pasta With Tomatoes, Garlic and Almonds and I am struggling to find golden sultanas anywhere. Do you have any recommendations as to where I will be able to find these? Many thanks, Jacob

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  • Instant Chocolate Mousse Tart

    Hi, can the Instant Chocolate Mousse be made into a tart using a biscuit base? Thank you.

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  • Baking Tins

    Hello, I have always been confused with what kind of baking tin to use for cakes, pastries and breads. Does it make any difference whether you use non stick, silicone, or aluminium ones? if so please can you put me on the right track so I know in future. I was wondering if say a dark non stick baking tray would make my pastry darker on the bottom rather than a light aluminium one? I look forward to hearing from you. Many thanks Judy

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