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About This Quiz
Whether you trained at the Cordon Bleu or only learned to make pasta last year, chances are that you have your own cooking style. Don't believe us? Think about the way you make eggs. Do you boil them, slice them and add them to dinner salads? Or do you whisk them with cream and sliced bell pepper to make a delicious omelet?
Your favorite egg recipe actually reveals quite a bit about your personality. A person who prefers hard-boiled eggs is likely more health-conscious than someone who regularly eats creamy omelets. The scrambled egg aficionado probably doesn't have much time to waste, unlike the poached egg fan, who can afford to spend their morning carefully coddling their breakfast. And this theory doesn't apply to eggs alone! The way you cook for guests, accommodate dietary restrictions and thicken your sauces can say much more about who you are than you'd guess.
So, are you curious yet about what your cooking choices say about you? If so, you're going to adore this quiz. We're going to ask you all about what you do in the kitchen, from the way you prepare kale to your favorite kitchen tool. At the end of the quiz, we'll unveil your cooking personality type. Ready to find out what kind of chef you are? Let's get quizzing!
I don't have one. I'd rather prepare something new and exciting.
You just can't beat a classic roast chicken with potatoes and new peas.
I make miso-glazed salmon, egg noodles tossed with mushrooms and a lemon radish salad.
There is nothing better than homemade falafel.
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With an innovative dressing of lemon juice, honey, sea salt and olive oil
With some bottled ranch dressing
With a low-fat dressing made from parsley, Greek yogurt and mint
With a sparkling dressing made from yuzu puree, soy sauce, rice wine vinegar and canola oil
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Worcestershire sauce
I can't tell you that!
Fresh tomatoes
Bottled San Marzano tomatoes
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Argentina
France
Japan
Ethiopia
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Other / I don't have one.
"Mastering the Art of French Cooking" by Julia Child
"Vegetarian Cooking for Everyone" by Deborah Madison
"The Red Rooster Cookbook" by Marcus Samuelsson
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Make hummus from scratch
Prepare the perfect French omelette
Debone a chicken
Grill the perfect medium-rare steak
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Lots of things could work: Sriracha sauce, chili oil, Tabasco sauce ...
I'll just leave them out. I don't like spices anyway.
Fresh jalapeno peppers
Ghost pepper-infused sea salt
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I'd blend the shiso into an avocado and grapefruit salad.
Nothing. I can't work with weird ingredients like that!
I'd add to the shiso to a cucumber-tofu spring roll.
I'd mix minced shiso leaves with lime zest, then infuse sugar with it. Later, I'd add the zesty sugar to drinks and desserts.
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Margarine
Lard
Butter, MSG, lard, bacon, hydrogenated oils, frozen food ...
Canned vegetables
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Substituting tahini for peanut butter
Make comfort foods like mac 'n' cheese luxurious through the addition of truffle oil
Oat milk, of course!
Putting Za'atar spice blends on everything
None / other
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Veggie tempura
Three-bean chili
A hearty lentil soup
Margherita pizza
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I've done it once or twice, but don't have time to do it regularly.
Yes. I make it every Sunday.
Of course, it's the only way I can get good, whole-grain bread with lots of fiber.
Nah. Bakeries are the experts, so I go to them when I need a quality loaf.
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Potato pancakes
Potatoes O'Brien
A bell pepper-infused omelette with a baked potato side
Shakshouka
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"Babette's Feast"
"Chef"
"Super Size Me"
"Jiro Dreams of Sushi"
I haven't heard of any of these!
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I'd start offering them roasted vegetables with ranch or hummus dip as a snack.
I'd use my blender to grind up spinach, then sneak it into sauces, casseroles and baked goods.
Once a week, I'd feed them zucchini "noodles" with fresh marinara sauce.
I'd slip spinach, carrots and other vegetables into their morning smoothies.
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Top Ramen with fresh ingredients like green onions, mushrooms and tofu
A peanut butter sandwich
I just eat a banana.
Green tea ice cream
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I'd whip up some new side dishes, based on whatever we had in the pantry.
I'd send my partner out for a loaf of French bread, then make a big salad.
I'd steam up a side of brown rice or quinoa and serve a crudité appetizer.
I'd bake some drop biscuits and serve them with butter and honey.
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Well, I do know how to make chicken stock from kitchen scraps.
I know tons of recipes by heart! Pancakes, meatloaf, hashbrowns ...
Sauté greens are pretty easy to manage.
I can whip up a mean guacamole.
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I'd throw them on top of some ice cream and eat them.
I'd toss them. I'm not eating bugs!
I'd eat them. They are a good source of protein, after all.
I'd present them as a daring dessert at my next dinner party.
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Chutney
Everything. They taught me how to cook most of the meals I make today.
Nothing much, really. Our family didn't cook a lot.
Jello salad
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I make it into "chips."
I try not to, actually!
I like it steamed with a squeeze of lemon.
I like it in a white bean stew, alongside ham and garlic.
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I make my own baking powder from baking soda and cream of tartar.
I hold a spoon in my mouth while slicing onions to keep myself from crying.
If my dish is too salty, I add a sliced raw potato to it.
I firmly believe that butter makes everything better.
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It's good if you add cheese and salsa to it.
It's a silly fad.
It tastes good, but is very high in fat.
It's yummers!
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Nothing. Instead, I run to the store for pizza dough, then cover it with our favorite toppings.
Burritos
Chinese stir fry
Thai food
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Emeril Lagasse
Rachel Ray
Martin Yan
Anthony Bourdain
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A tofu, Swiss chard and potato hash
Fruit salad and waffles. The gluten-free person will probably go home hungry but I don't know what else to do.
Uh, oatmeal?
Jicama-cabbage enchiladas with corn tortillas
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It's good if you're making a heavy dish, but kind of gross otherwise.
It's a good way to thicken up a gravy, but I don't make it often.
It's a needlessly unhealthy glob of butter and fat. Why not use cornstarch instead?
I can't live without it.
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Cleaning out the fridge
Scrubbing grease stains off the wall above the stove
Shucking corn
Seasoning cast iron pans
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You Got:
