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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

  • Keeping Chocolate Cherry Cupcakes

    I am making a large number of Nigella's Chocolate Cherry cupcakes for a friend's wedding, 48 to be exact. How long will they keep for? I don't fancy having to get up at some ridiculous hour on the morning of the wedding to make them. Thanks

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  • Yogurt Pot Cake

    I would like to make Nigella's Yogurt Pot Cake. The recipe, as written in the Nigellissima book, calls for "plain" yogurt. However, when I watch Nigella make it on the DVD (yes, I have both!) the yogurt appears creamier, along the lines of "Greek Style" yogurt. While I concede that an Italian recipe is unlikely to call for Greek yogurt, I was hoping for clarification, to take into account any variations between countries. I am living in Australia. Thank you very much for your help.

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  • Recipe For Apple Cocktail

    I saw Nigella make a cocktail on one of her TV shows, I made it and it was amazing for a party. I know that it contains gin and sour apple liqueur, but there was another ingredient that I have forgotten and I have mislaid the recipe. Please help!

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  • Banana Bread Cup Measures

    When giving the ingredients for the Banana Bread recipe it states cup measurements. How many ounces is a cup? Thanks.

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  • Salted Caramel Sauce

    I have been looking at Nigella's salted Caramel sauce on the website. Can recipe be used as the caramel filling in a caramel shortcake recipe?

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  • Layered Marmalade Pudding Cake

    Hi, I would like to make a cake for my daughter's second birthday. I was thinking of making a three layered version of Nigella's Marmalade Pudding Cake with orange whipped cream filling and orange whipped butter cream frosting. I am planning to bake three separate cakes for the layers. I love the marmalade cake recipe because its orangey and moist rather than some of the dry layered cakes. Is it a bad idea? Also will the butter cream frosting make it too sweet? Thank you Sumi

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  • 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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