30 Ways to Know If You’re Actually a Good Home Cook

Broccoli. (Photo: James Ransom)

Although you may not have put it into words, you likely have a sense of what you believe makes a good home cook. Some of us immediately think of our grandmothers or roommates or daughters or sons. (Some of us think of ourselves.) 

And while all of these people probably function in the kitchen very differently—maybe your grandmother knows how to make samosas and curry but nothing else, while your brother has cooked his way through Modernist Cuisine—they likely have a couple of things in common, too.

When we asked our community and our staff what they think makes a good home cook,

This list does not include everything, and you probably won’t agree with every point. While no one can be the perfect home cook, it’s still fun to think about.  

(Photo: James Ransom)

  1. Can make something out of nothing and turn dregs into a meal
  2. Respects — in all senses of the word — food: where it comes from and how it’s traditionally used, how it got to him or her, how to best prepare it
  3. Has a desire to nourish and please, and focuses on the enjoyment of the people eating their food 
  4. Has no fear (or is at least able to set fears aside)
  5. BUT also knows his or her limits (you can be a good home cook even if you have a comfort zone) 
  6. Is curious, with a tendency towards experimentation
  7. Is at peace with eating a less-than-amazing meal in the name of learning 
  8. Is patient 
  9. Can scale up quickly (is able to cook for 10 or for 2)
  10. Knows a few techniques that are transferrable and that work for what he or she likes to eat: roasting, stir-frying, making a dressing
  11. Brings people together over food
  12. Has respect for the freshest and best ingredients that his or her budget allows 
  13. AND keeps an adequate supply of these ingredients on hand in the pantry, fridge, and freezer in order to make varied, delicious, comforting, seasonally appropriate food
  14. AND has an encyclopedic knowledge of what’s in his or her kitchen at any time
  15. Is willing to try again
  16. Knows which foods/flavors complement one another
  17. Follows recipes
  18. BUT can adapt recipes as he or she goes along and is willing to think outside their boundaries
  19. Loves cooking as much as eating
  20. Develops a broad vocabulary and understanding of cooking as his or her knowledge develops
  21. Tastes as he or she goes
  22. Does not overcrowd the pan
  23. Isn’t afraid to use high heat and really char things
  24. Uses a tiny bit of acid (lemon, vinegar, etc.) to brighten up a dish 
  25. Adds enough salt but does not over salt
  26. Learns from his or her mistakes 
  27. Has a healthy appetite 
  28. Wastes as little as possible 
  29. Respects those who have come before him or her and the knowledge they can impart 
  30. Embraces the mundane: enjoys chopping a carrot, boiling water, and (maybe) washing dishes

(Photo: Alpha Smoot)

: Phyllis Grant, Megan Scott, Josh Cohen, Leslie Stephens and her mom, Amanda Sims, Jennifer Morris, Kristen Miglore, Jeremy Beker, Micki Balder and her best friend, Lauren Locke, Catherine O'Donnell, Haley Priebe, Haley Sonneland, Jane Poretsky, Caroline Lange, Risa Jampel, and, from the Hotline, Niknud, Stephanie, ChefJune, Susan W, Cav, Panfusine, Bevi, Nancy, Kristen W., lapadia, boulangere, Sippity Sup (Greg Henry), SilverSage, scruz, Jenny Maria, AntoniaJames, and Westcoasty. 

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