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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

  • Italian Christmas Pudding Cake

    I followed the recipe for Nigella's Italain Christmas PUdding Cake, but the mixture would not thicken. Eventually I beat it for so long it separated and I had to throw it all away. Why did it not work? I used all the ingredients as described and Elmlea double cream. Thanks

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  • Amaretti Morbidi

    I have several packets of Amaretti Morbidi that I bought from an Italian place. I was wondering if you have any recipies using for them? Maybe a sponge like base for an Italian-style trifle?

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  • Peanut Butter In Cheesecake

    For Nigella's Chocolate Peanut Butter Cheesecake do you use natural smooth peanut butter or sweetened smooth peanut butter? Thanks!  

    For Nigella's Chocolate Peanut Butter Cheesecake, can I use natural peanut butter or Skippy-like peanut butter? Mmgareau.

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  • Chicken And Ribs

    I am making Nigella's Maple Chicken and Ribs and would like to know what it to serve with it please? Thank you, Anne

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  • Flat Griddle

    I was wondering where Nigella got her flat stove top griddle she uses? I can only find one with ridges. Thanks!

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  • Cupcakes

    Hi, I love to make cupcakes for my family following any new recipes I get. Unfortunately, the cupcakes that I make always come out too dense and not fluffy enough. What should I do to make them lighter? I particularly love Nigella's "Chocolate Chocolate Chip Muffins". Thank you.

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  • Chocolate Pear Pudding

    Can I make Nigella's Chcolate Pear Pudding a day before and then heat it in the oven the following evening for a dinner party? Thanks.

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  • Chocolate Guinness Cake

    I made Nigella's Chocolate Guinness cake for the first time after a friend at work made it. I am not a chocolate fan and initially thought that I would not like it. What a surprise I got! The cake was moist and not overly sweet, which I liked. My query is regarding the method where it says to melt the butter with the Guinness (I did it on a low heat) then add the other ingredients. However you do not state whether you keep the heat on still whilst add other ingredients or not? I did leave it on but would like to know whether I should have left it on until all ingredients were added or only after melting the butter? Thank you, Jane

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