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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!
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When you want to impress guests, what's your signature dish?
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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You've put together a big green salad. How are you going to dress it?
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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What is the secret ingredient in your tomato sauce recipe?
Worcestershire sauce
I can't tell you that!
Fresh tomatoes
Bottled San Marzano tomatoes
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If you could go on an eating tour through any country, which one would you pick?
Argentina
France
Japan
Ethiopia
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What's your favorite cookbook?
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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In your opinion, what should every cook know how to do?
Make hummus from scratch
Prepare the perfect French omelette
Debone a chicken
Grill the perfect medium-rare steak
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What would you use as a substitute if you didn't have any hot pepper flakes?
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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If you were given fresh shiso leaves by a kind neighbor, what would you make with them?
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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Can you complete this sentence? "I never cook with _______, because it's unhealthy."
Margarine
Lard
Butter, MSG, lard, bacon, hydrogenated oils, frozen food ...
Canned vegetables
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What's your favorite food trend?
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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If your office had a "Meatless Monday" potluck, what would you bring?
Veggie tempura
Three-bean chili
A hearty lentil soup
Margherita pizza
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Have you ever made your own bread?
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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Imagine that all you have stocked in the kitchen right now is potatoes, bouillon cubes, eggs, onions and bell peppers. What would you make from that?
Potato pancakes
Potatoes O'Brien
A bell pepper-infused omelette with a baked potato side
Shakshouka
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In your opinion, what's the best food movie of all time?
"Babette's Feast"
"Chef"
"Super Size Me"
"Jiro Dreams of Sushi"
I haven't heard of any of these!
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If your doctor said that your kids needed to eat more vegetables, how would you make this happen?
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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When you're craving a late-night snack, what do you make?
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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If your partner unexpectedly brought friends home for dinner, but you only made enough food for two, what would you do?
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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Can you name a recipe that you know by heart?
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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If your partner gave you chocolate-covered insects for Valentine's Day, what would you do with them?
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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When you were growing up, what dish(es) did your grandpa or grandma teach you to make?
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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How do you cook kale?
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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Which of these old-fashioned cooking tips do you use?
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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How do you feel about avocado toast?
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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Of the following, which spice do you think is overrated?
Paprika
Saffron
Salt
Bay leaves
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What's your favorite kitchen tool?
My immersion blender
My stand mixer
My microplane
My Dutch oven
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When you and your partner get take-out, what do you order?
Nothing. Instead, I run to the store for pizza dough, then cover it with our favorite toppings.
Burritos
Chinese stir fry
Thai food
Hallmark Channel
In your opinion, who's the greatest TV chef of all time?
Emeril Lagasse
Rachel Ray
Martin Yan
Anthony Bourdain
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If you had to make breakfast for a vegetarian, a vegan and a gluten-free person, what would you prepare?
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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How do you feel about roux?
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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In your opinion, what's the most annoying kitchen task of all time?
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: