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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

  • Sherry Marsala Vermouth

    Hello Nigella Team! Nigella recommends dry marsala as a substitute for red wine in her book Kitchen. Several recipes use amontillado sherry. In Nigellissima, red vermouth is often used. Are any of these interchangeable? I have a tiny kitchen, what would you recommend if I could only buy one? Thanks!

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  • Chocolate Christening Cake

    Hi Help please. I have been asked to make a christening cake fully decorated with fondant icing, decorations etc. The only problem is that they want a chocolate sponge and I'm worried it won't be dense enough to take the icing etc. Any suggestions please?

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  • Chocolate Pudding Recipe

    Hi Team Nigella! I switched on to the Food Channel and Nigella was finishing preparing a chocolate pudding, I only remembered two ingredients - chocolate and fresh cream. I can't remember the other two ingredients but can you help?

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  • Substitute for Trex in France

    My friend is lives in France and can't find Trex in the supermarket. I can't think of an equivalent French product. Do you have any suggestions?

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  • Pork Chops

    Hi Team Nigella, I have a query on pork chops as I am finding them difficult to cook. Every time I cook them, they become very dry and tough. Which is the ideal cooking method for pork chops - pan or oven? And for how long?Many thanks. With regards, Vijay Mahendra

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  • Keeping Chocolate Fudge Cake

    If I don't cut Nigella's Chocolate Fudge Cake and leave it in the fridge how long will it stay fresh?

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  • Mirin Glazed Salmon

    I love the Mirin Glazed Salmon and wonderd if you have any idea for other kind of fish to use in this recipe?

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  • Freezing Mexican Lasagne

    Can the Mexican Lasagne be frozen? If so, is it best to freeze it before it is cooked or after?

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