Food and drink is the round where culinary obsessives shine and casual eaters hold their own on the easy questions. We've assembled 50 questions covering world cuisines, ingredients, cocktails, beer, wine, cooking techniques, food history, famous chefs, and the origins of your favorite dishes — organized from warm-up easy to genuine expert-level. Work through them before your next trivia night and settle once and for all who's the real foodie on your team.
Warm-up food and drink questions every foodie should know.
Avocado
Italy
Laminated (puff pastry / croissant dough)
Tequila
Simmering (also accept poaching for gentle heat below simmer)
Japan
Chickpeas (garbanzo beans)
None — the main ingredients are malt vinegar, molasses, tamarind, anchovies, onions, garlic, and spices (no fruit required; accept tamarind as the tangy component)
Buffalo milk (water buffalo) — cow's milk versions are also widely made
Barley (malted barley)
Solid food-and-drink pub-quiz territory — most teams will split on these.
Sous vide
France (specifically the Champagne region)
Béchamel, Velouté, Espagnole, Sauce Tomat, and Hollandaise
Whiskey (traditionally bourbon or rye)
Thailand
The Maillard reaction
Pilsner (Pilsener)
Sake
Austria (Vienna)
Turmeric
These separate the foodies from the food enthusiasts.
Nebbiolo
Auguste Escoffier
Mezcal
Korea
A savory, meaty taste sensation caused by glutamate and nucleotides; often described as a deep, rich, brothy flavor
Campari
Semolina (durum wheat flour) — or '00' flour for egg pasta
Charente (Cognac region in southwestern France)
Fermentation
Crocus (specifically Crocus sativus)
If your team gets more than five, you're the real deal.
Binchotan grilling (using binchotan charcoal) — also accept 'yakitori' or 'sumibiyaki'
The complete natural environment where a wine is produced, including soil, topography, and climate, which gives wine its distinct character
Joël Robuchon (held 32 Michelin stars at one time)
Ceviche
India Pale Ale
Ice wine (Eiswein)
Egg yolks and clarified butter (with lemon juice and seasoning)
Guanciale
Brazil
French for 'everything in its place' — the practice of preparing and organizing all ingredients and tools before cooking begins
Fast-fire food and drink questions — first answer wins. No hesitation allowed.
White rum
Netherlands
Gelato (from 'gelare' — to freeze)
Basil
Seven
Peach (white peach puree)
Saffron
Firm to the bite (cooked pasta or rice that still has a slight firmness in the center)
Ancient Mesopotamia (modern-day Iraq/Iran) — Sumerians
Yeast
Tally your correct answers and find your team's level below.
Remarkable. Your team belongs on a food show.
You really know your food and drink. Consistently top-three at the bar.
Mid-table — competitive with focused prep on your weak categories.
Some gaps to fill. Brush up on cocktails or wine — they appear often.
Keep cooking and sipping — every great team started somewhere.
Log your real trivia night results, track category performance over time, and spot patterns that help your team win. Free forever.
Ready to put your knowledge to the test? Browse bars and pubs hosting trivia nights near you, read real player reviews, and pick your next venue.