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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!Submit your query
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
May I know what is the difference in using brown sugar and white sugar in baking? Is this going to affect the texture of the cake? Thank you!
Is there any difference between muscovado and white sugar? Rinda
Posted by tlucy. Answered on 23rd Jul 2011 at 12.00Read The Answer
Please let me know the time and temperature i need to set for a normal cake?
Could you tell me please if it's wise to turn down the temperature 20 centigrade when I'm baking in a fan oven? I find that sometimes when I bake in my oven my food comes out a little different from when I bake in a conventional oven. I have used a conventional oven around a friends house with a few of Nigella's recipes, and they come out perfect. However, at home, they don't seem to pack that punch. Many Thanks, Nathalie
Posted by RDJ. Answered on 22nd Jul 2011 at 12.00Read The Answer
Hello! there is a tin of cocoa powder in the picture illustrating the Irish Cream Tiramisu recipe from Express (p134-5). Could you please tell me what the brand is? Thanks!
I have seen Nigella using a cream mug with a large letter N in red on it; where did she get this from?
Posted by Helene33. Answered on 21st Jul 2011 at 12.00Read The Answer