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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

  • Custard Powder in Chocolate Cheesecake

    Nigella's Chocolate Chheesecake recipe calls for "custard powder". Exactly what is it and where do i buy it? 

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  • Sugar in Nutella Cake

    I would like to make Nigella's Nutella Cake and I would like to check if the the only sugar in the cake is from the Nutella?

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  • Soggy Shortbread

    I am having trouble with a 'soggy bottom' when I bake shortbread, although I have baked them at the right temperature for the right amount of time - even too long sometimes but they always end up slightly soft underneath. Do you have any idea why this is, and any suggestions to stop this?

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  • Buttermilk Birthday Cake

    What size pan should I use if I do not wish to use a round cake pan for Nigella's Buttermilk Birthday Cake and how will this substitute pan affect the cooking time? I am also making this for somebody who adores lemon so how much lemon juice/zest/lemon oil/extract should I use in place of the vanilla? Thank you! Sandra Gillespie.

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  • Sugar in Devils Food Cake

    Hello, can I substitute brown sugar for muscavado dark brown sugar in Nigella's Devil's Food Cake recipe?

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  • Chocohotopots

    Hi, I'm making Nigella's Chocohotopots and want to know do I use dark cooking chocolate or normal eating dark chocolate?

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  • Fleur de Sel

    Hi, I'd very much like to make Nigella's Salted Caramel Sauce but unfortunately have no fleur de sel. Could you suggest a suitable alternative? 

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  • Leftover Passata

    Hi Nigella, I have leftover passta after making your Calabrian Lasagne. Can I can I freeze it? Hate wasting it! Thanks!

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