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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

  • 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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  • Crustless Pizza

    Hi I just made this and iit looks nothing like the photo or description. It turned out like a giant Yorkshire pudding that was burnt on top and raw in the centre. Please tell me what I have done wrong and how to correct it - it looks like such a great and simple recipe, but I want it turn out like the one in the book! Thanks, Bea

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  • No Sour Cream For Cheesecake

    Hi! I live in a small Greek town and there isn't any sour cream or crème fraiche available in the shops. Could I use Greek yogurt as a substitute for recipes such as Nigella's Peanut Butter Cheesecake or the Old Fashioned Chocolate Cake? Thank you.   

    I can't get sour cream here in Portugal. I have substituted plain yogurt before now, but is this the best alternative? We do have wee boxes of UHT cream, would that be better for most things? Thanks, Carol Williamson

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