What Am I? trivia questions give you a few clues about a food, ingredient, utensil, or cooking concept — you guess what it is. Here's a curated list drawn from the Kitchen Table Trivia question bank, ranging from Italian pastas to Japanese small plates, from saffron to sriracha, from woks to mortar-and-pestles. Perfect for a dinner-party icebreaker, road trip, or family game night. All questions are free, pass-and-play, no ads.
Play What Am I? TriviaQ: I am an Italian flatbread dish that originated in Naples. I am typically baked in a very hot oven for less than 90 seconds. Common toppings include tomato sauce, mozzarella, and basil. What am I?
A: Pizza
Q: I am an Italian dessert. My name means "pick me up" in Italian. My key ingredients include ladyfingers dipped in coffee, mascarpone cheese, and cocoa powder. What am I?
A: Tiramisu
Q: I am an Italian rice dish from the northern regions. I am made by slowly stirring warm broth into short-grain rice. My texture is creamy but the individual grains remain distinct. What am I?
A: Risotto
Q: I am an Italian appetizer. My name comes from a word meaning "to roast over coals". I typically consist of grilled bread rubbed with garlic and topped with diced tomatoes, basil, and olive oil. What am I?
A: Bruschetta
Q: I am an Italian baked pasta dish. I consist of flat pasta sheets layered with meat sauce, cheese, and béchamel. I am often served at holidays and family gatherings. What am I?
A: Lasagna
Q: I am a Roman pasta dish. My sauce is made from raw eggs, hard cheese (traditionally Pecorino Romano), and cured pork jowl called guanciale — never cream. I am typically served over spaghetti. What am I?
A: Carbonara
Q: I am an Italian dish from Milan. My name means "bone with a hole" in Italian. I consist of veal shanks braised with vegetables, wine, and broth, typically served over risotto. What am I?
A: Osso buco
Q: I am an Italian frozen dessert. I am similar to ice cream but I am denser, lower in fat, and served at a slightly warmer temperature. What am I?
A: Gelato
Q: I am a buttery, flaky pastry with a crescent shape. My name comes from a French word for "crescent". Legend traces my origins to Austrian bakers celebrating a victory over the Ottoman Empire. What am I?
A: Croissant
Q: I am a French savory tart. My most famous version comes from the Lorraine region and includes bacon or lardons in an egg-and-cream custard. What am I?
A: Quiche
Q: I am a French Provençal vegetable stew. My typical ingredients include eggplant, zucchini, bell pepper, onion, and tomato. A 2007 Pixar film shares my name. What am I?
A: Ratatouille
Q: I am a French fish stew that originated in the port city of Marseille. Traditional versions include multiple kinds of Mediterranean seafood, saffron, and a spicy rouille sauce. What am I?
A: Bouillabaisse
Q: I am a French custard dessert. My defining feature is a thin layer of hard, brittle caramelized sugar on top, formed by scorching with a torch. What am I?
A: Crème brûlée
Q: I am a French sandwich cookie. My delicate shell is made from almond flour, egg whites, and sugar, and I come in nearly every color. I have a soft ganache or buttercream filling. What am I?
A: Macaron
Q: I am a light, airy French baked dish. My name comes from a French word meaning "puffed up". I rely on whipped egg whites to create my dramatic rise, which collapses quickly after leaving the oven. What am I?
A: Soufflé
Q: I am a Japanese dish. I consist of vinegared rice combined with various fillings such as raw fish or vegetables. I am often served with soy sauce, pickled ginger, and wasabi. What am I?
A: Sushi
Q: I am a Japanese noodle soup that originated in Chinese cuisine. My broth can be based on soy, salt, miso, or pork bone. Common toppings include sliced pork, soft-boiled egg, and green onion. What am I?
A: Ramen
Q: I am a Japanese cooking style. Ingredients — typically seafood and vegetables — are dipped in a very light batter and deep-fried at high heat. The result is a delicate crispy coating. What am I?
A: Tempura
Q: I am a traditional Japanese soup. My savory broth is flavored with a fermented soybean paste. Common additions include tofu cubes, seaweed, and green onion. What am I?
A: Miso soup
Q: I am a Vietnamese noodle soup. My broth is made by simmering beef bones, spices, and aromatics for hours. I am typically served with rice noodles, thinly sliced beef, and fresh herbs on the side. What am I?
A: Pho
Q: I am a Thai stir-fried noodle dish. My sauce combines tamarind, fish sauce, and palm sugar. I am typically served with crushed peanuts, lime, and bean sprouts on the side. What am I?
A: Pad thai
Q: I am a Korean fermented dish. I am usually made from napa cabbage salted and mixed with chili paste, garlic, ginger, and other seasonings, then left to ferment. What am I?
A: Kimchi
Q: I am a Chinese duck dish. My skin is prized for being extremely crisp and thin. I am traditionally served sliced with thin pancakes, hoisin sauce, and scallions. What am I?
A: Peking duck
Q: I am a Cantonese-style dining tradition. Diners select many small savory or sweet dishes from carts pushed around the restaurant. Common items include dumplings, buns, and rice-flour rolls. What am I?
A: Dim sum
Q: I am a savory Asian rice porridge. I am made by simmering rice in a large amount of water until it breaks down into a soft, thick consistency. I am often eaten for breakfast or when sick. What am I?
A: Congee
Q: I am a Korean mixed rice bowl. My name means "mixed rice" in Korean. I typically feature warm rice topped with sautéed vegetables, a fried egg, gochujang chili paste, and sometimes beef. What am I?
A: Bibimbap
Q: I am a creamy Middle Eastern dip. My main ingredients are cooked chickpeas, sesame paste, olive oil, lemon juice, and garlic. I am typically served with pita bread. What am I?
A: Hummus
Q: I am a Middle Eastern fried food. I am typically made from mashed chickpeas or fava beans mixed with herbs and spices, then formed into small balls or patties and deep-fried. What am I?
A: Falafel
Q: I am a rich Middle Eastern and Balkan pastry. I consist of many thin layers of buttered phyllo dough, chopped nuts, and a sweet syrup made from honey or sugar. What am I?
A: Baklava
Q: I am a North African and Middle Eastern breakfast dish. I consist of eggs poached in a spiced tomato and pepper sauce, often served straight from the skillet with bread for dipping. What am I?
A: Shakshuka
Q: I am a Mexican dish. My base is a folded corn or wheat tortilla. Common fillings include meat, cheese, beans, and salsa. What am I?
A: Taco
Q: I am a South American seafood dish, especially popular in Peru. I consist of raw fish "cooked" by marinating in citrus juice, typically with onion, chili, and cilantro. What am I?
A: Ceviche
Q: I am a stuffed pastry popular across Latin America and Spain. I can be baked or fried, and my fillings range from beef and chicken to cheese, corn, or fruit. What am I?
A: Empanada
Q: I am a Spanish rice dish from the region of Valencia. I am cooked in a wide, shallow pan over an open flame. Traditional versions include saffron, rabbit, and green beans. What am I?
A: Paella
Q: I am a Mexican dip. I am made by mashing ripe avocados with lime juice, salt, and often diced onion, tomato, cilantro, and chili. What am I?
A: Guacamole
Q: I am an American diner and fast-food classic. I consist of a beef patty and a slice of melted cheese served in a soft bun with various toppings. What am I?
A: Cheeseburger
Q: I am a hearty Louisiana Creole stew. My base is a dark roux of flour and fat. I typically include okra, the "holy trinity" of vegetables (celery, bell pepper, onion), and meat or seafood. What am I?
A: Gumbo
Q: I am an American appetizer. I originated at a bar in Buffalo, New York in 1964. I consist of unbreaded chicken wings tossed in a spicy vinegar-butter sauce, typically served with blue cheese dressing and celery. What am I?
A: Buffalo wings
Q: I am a thick American soup traditionally associated with New England. My most famous version is milky-white and features clams, potatoes, onions, and salt pork. What am I?
A: Clam chowder
Q: I am an Eastern European soup. My deep magenta color comes from beets, my main ingredient. I am popular in Ukraine, Poland, and Russia and can be served hot or cold, often with a dollop of sour cream. What am I?
A: Borscht
Q: I am the world's most expensive spice by weight. I am hand-harvested from the crimson stigmas of a purple crocus flower. It takes tens of thousands of flowers to produce a single pound of me. What am I?
A: Saffron
Q: I come from the seed pod of an orchid that grows mostly in Madagascar. I am one of the most labor-intensive crops on earth and I am often the second most expensive spice. What am I?
A: Vanilla
Q: I am a bright yellow-orange spice. I come from the ground root of a plant in the ginger family. My active compound, curcumin, has been studied for anti-inflammatory properties. What am I?
A: Turmeric
Q: I come from the inner bark of a tree in the genus Cinnamomum. I am sold in curled sticks or as ground powder. My warm sweet flavor is common in baked goods and mulled drinks. What am I?
A: Cinnamon
Q: I am an aromatic spice from green or black pods. I am an essential ingredient in Indian masala chai and many Middle Eastern coffees. What am I?
A: Cardamom
Q: I am a Japanese green paste, traditionally served with sushi. Most versions sold outside Japan are actually made from horseradish, mustard, and food coloring rather than my real plant. What am I?
A: Wasabi
Q: I am a Thai hot sauce. I am made from chili peppers, garlic, vinegar, sugar, and salt. Bottles of me sold in the US typically feature a rooster on the label. What am I?
A: Sriracha
Q: I am a dark salty liquid condiment. I am made by fermenting soybeans and wheat with brine and mold cultures. I am a foundation of Chinese, Japanese, and Korean cooking. What am I?
A: Soy sauce
Q: I am a thick Japanese fermented paste. I am made by fermenting soybeans with salt and a fungus called koji. I add deep savory flavor to soups, glazes, and marinades. What am I?
A: Miso
Q: I am a warm blend of ground spices used across South Asia. My name means "hot spice mix" in Hindi. My exact composition varies by household but typically includes cardamom, cinnamon, cumin, and cloves. What am I?
A: Garam masala