Which Kind of Cook Are You? - Fun Quiz

Question 1 of 10

It’s Sunday night—what’s for dinner?

Handmade pasta with a slow-simmered sauce and a crisp salad.

Roast chicken and sheet-pan veggies—simple, perfect, done.

Kimchi carbonara with a sprinkle of furikake—trust the process.

Leftover takeout revived in the microwave with extra sauce.

Question 2 of 10

A recipe says “deglaze with wine.” You:

Use a splash of the good stuff to build a glossy pan sauce.

Swap in boxed stock—works every time.

Try sake or kombucha to see what happens.

Skip it and add a spoon of jarred gravy.

Question 3 of 10

Describe your knife skills.

Brunoise, chiffonade, julienne—precision is my jam.

Even slices, tidy chops—solid and dependable.

Rustic chops—texture adds personality.

Kitchen scissors and pre-cut produce are my besties.

Question 4 of 10

What does your spice rack look like?

Labeled tins, fresh-toasted and ground spices—aroma city.

The classics: salt, pepper, garlic powder, paprika, cinnamon.

Za’atar, gochugaru, Sichuan peppercorns, sumac—stamps in a jar.

Salt packets and an all-purpose blend that goes on everything.

Question 5 of 10

Your sauce is too thin. What’s the move?

Reduce to nappe and mount with cold butter.

Cornstarch slurry—fast fix, silky result.

Blend in soaked cashews or a pinch of xanthan gum.

Call it soup and carry on.

Question 6 of 10

You’re hosting friends on short notice. You serve:

A mini tasting menu with a seasonal showstopper.

Big pot of chili and a toppings bar—everyone’s happy.

DIY sushi or bibimbap night with fun add-ins.

An artful spread of mixed takeout—curated like a pro.

Question 7 of 10

What’s your grocery shopping style?

Farmers market first; build the menu around what’s peak.

List in hand: staples, sales, and meal plan.

Wander the global aisle and try something new every time.

Frozen favorites, microwave meals, and snackable backups.

Question 8 of 10

Pick your plating vibe.

Tweezers, microgreens, and immaculate swirls.

Cozy family-style platters—dig in!

Maximalist color and crunch—organized chaos.

From container to couch: it’s the taste that counts.

Question 9 of 10

Mystery basket: sardines, fennel, dark chocolate. You make:

Grilled sardines, shaved-fennel salad, cocoa-nib vinaigrette.

Sardine-fennel pasta with lemon; simple chocolate bark for dessert.

Sardine tacos with fennel slaw and a dark-chocolate mole.

Mac and cheese from the pantry; chocolate as a victory snack.

Question 10 of 10

How do people describe your cooking?

Restaurant-worthy and impeccably executed.

Comforting, consistent, and always delicious.

Creative, bold, and occasionally unhinged—in a good way.

Clutch, quick, and perfect for real life.