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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

  • Chocolate Guinness Cake Not Rising

    I made NIgella's Chocolate Guinness Cake at the weekend but it hardly rose in the oven at all. Should there be baking powder in the recipe as well as the bicarbonate of soda? Still a nice cake but I was just disappointed with the size of it!

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  • Sweet And Salty Crunch Nut Bars

    I have lost the recipe for some chocolate bars made with salted peanuts and Crunchie bars and cannot find it online now. Can you direct me to it please?

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  • Lemon Meringue Cake Egg Size

    Please could you tell me whether Nigella's Lemon Meringue Cake recipe uses medium or large eggs? Thank you

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  • Chocolate Fudge Wedding Cake

    Hi, I am making Nigella's Chocolate Fudge Cake a a tier for a wedding cake and I am wondering if it is possible to cover this with sugarpaste or would the sugarpaste be to heavy for this cake? It is going to be the middle tier .

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  • Nutella Cake

    I have tried the Nutella cake and it tastes very good. All of my family members, especially my son, loved it. But I feel that the cake has not risen well compared to other cakes I have made before. Could you please tell me the reason for it? Thanks in advance!

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  • Nectarine And Blueberry Galette

    I made Nigella's Nectarine And Blueberry Galette from the Express book. It looked wonderful but sadly the pastry underneath was not cooked. I cooked it some more until the pastry on top was starting to burn but there was still uncooked pastry in the centre underneath. Please can you suggest how I perfect this. Many thanks.

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  • Nuts For Nutella Cheesecake

    Hi, I wanted to try out the Nutella Cheesecake and wanted to know if there is an alternative to using hazelnuts?

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  • Baklava

    Should Nigella's Baklava be refrigerated? In the supermarket, some seems to be and some not. Online advice is also split. I can't see anything specific that should need refrigerating, except for the little bit of brushed on butter and I don't want the filo to go soft or chewy. I'd like it to keep as long as possible though. I thought I should ask. Thanks.

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