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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

  • Instant Chocolate Mousse

    Please can you tell me how long I need to leave the melted chocolate mixture to cool before adding the whipped cream when making the Instant Chocolate Mousse from Nigella Express? Thank you.

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  • Chicken, Bacon and Mushroom Pies

    I saw Nigella making the Chicken, Bacon and Mushroom Pies during one of her TV shows and Nigella used a chicken stock concentrate from a bottle. Could you please give a recommended brand name for this so it can be ordered online? I can't find anything like this in my supermarket, but if it's British I may be able to find it on one of the UK grocery sites. Thanks!

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  • Hot Cross Buns

    Hi Nigella and Team! I love hot cross buns but now that I don't live in the UK I am having difficultly finding any to buy. Are they easy to make at home?

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  • Making chilli for 40 people

    I was wondering if you could help me with the quantities of minced beef, tinned tomatoes, onions, etc. I would need to make enough chilli con carne (with jacket potatoes rather than with rice so should need slightly smaller portions) for 40 people?

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  • Crustless Pizza

    I've tried the Crustless Pizza recipe from Kitchen (p26) a few times now, and each time it has stuck to the dish. I am using a tarte tatin dish and greasing it very thoroughly. Is there anything I can do to stop this happening or is it just the nature of the dish? It tastes great anyway, just looks a bit messy when trying to dish it up!

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  • Fondant Icing

    Can you please give a recipe for making basic fondant at home? I saw a lot of recipes in many sites but I am still unable to make it correctly. I live in India and ready made fondant is unavailable too. Also can you tell me the correct procedure to add color to the fondant. Thank you.

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  • Garlic

    I absolutely love garlic, but recipes state many ways in which to prepare it: chopped, finely chopped, sliced, smashed etc. WHY? Is it to impart more flavour or texture ?

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  • Wheat flour instead of Plain Flour

    Dear Nigella and team, I`ve been trying to find cake and cookie recipes using wholemeal (whole wheat) flour instead of plain (all-purpose) flour to make it more healthy. Can you please suggest some recipes. Also, can I use olive oil instead of butter or regular vegetable oil in cakes? Thank you!

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