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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

  • Red Velvet Cake

    In Nigella's recipe for Red Velvet Cupcakes (in Kitchen), it says that the recipe will make enough batter for 2 x 25cm cake tins. How long would you suggest I cook them for?

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  • Chocolate Peanut Butter Fudge Sundae

    I have a question about the sauce for the Chocolate Peanut Butter Fudge Sundae that Nigella has in her Express book. In the book she makes it using double cream and golden syrup and on the dvd she makes it using sweetened condensed milk. Everything else seems to be the same except for this. I'm not sure which recipe to follow?

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  • Lemon Meringue Cake or Strawberry?

    Hello NIgella Team, I have both Forever Summer and Feast and am attempting 10 or so desserts for a friends wedding at the end of the month. I want to make the Lemon Meringue cake from Feast and then found the Strawberry version in Forever Summer, both recipes are slightly different, with the amount of butter and flour. I wondered if one had been derived after the other and had a better finish? I'll freeze both cakes until the day. Very many thanks, Sam

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  • Hokey Pokey

    Hi, I have made the Hokey Pokey 4 times now following the recipe and instructions and every time its too sticky and chewy, not crunchy at all. Please can you tell me where I am going wrong? Thank you so much.  

    I have tried, on 3 different occasions, to make some Hokey Pokey (Nigella Express). Every time I try, it just comes out super flat and very sticky, like unwieldy taffy. Sigh. Any ideas?

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  • Cupcakes Sticking To Cases

    My cupcakes always seem cemented to their paper cases which does take some of the enjoyment out of eating them. Is there anything that can be done to stop the cupcake batter sticking to the paper cases and allow the case to be taken off cleanly?

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  • Baking In Thin Air

    Hello Nigella and team! I recently moved from Virginia to Denver, Colorado. The Denver (American) football stadium is called the Mile-High Stadium because of Denver's high altitude, a much higher altitude than Virginia. I have heard it said that the thinner air affects baking, but have not heard a good authority on how to balance this thin air in baking. Do you have any suggestions? I have heard a rumour that more flour will balance the difference in air quality but don't have that on authority and certainly don't have any sort of ratio for determining how much, if any, more flour. Please help!

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  • Pasta E Fagioli

    I'd like to adapt Nigella's recipe for Pasta e Fagioli for a slow cooker. I love my slow cooker as it allows me to multi-task while cooking. This recipe sounds fabulous but I am unsure if it is adaptable. Any suggestions would be appreciated.

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  • Margarine vs. Butter

    Hello Team Nigella! I'm relatively new to baking, but I love, love, love Nigella's recipes (I'm a particular fan of Domestic Goddess). I was just wondering if you could clear up a baking query for me? Margarine vs. butter - I always have margarine in the house (mainly because I buy it in big 1kg boxes), but I don't always have unsalted butter. Plus, unsalted butter is terribly expensive now. I know Nigella isn't a fan of margarine, but in baking how interchangeable are the two ingredients? In an emergency, could you use margarine in brownies? Or muffins? Many thanks in advance! 

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