Taste type
The Honeyed Heretic
sweet · fruit
You blur the line between sweet and savory — and you like it there.
Your hexagon
The shape your signature makes on the six flavor families — solid is you, dashed is the corpus average.
Who you are
Honey on the cheese board, stone fruit with the pork. You like the seam between sweet and savory, and you use sweetness the way other cooks use spice: a little, on purpose.
What you love
Sweetness
Caramelized onion, roasted squash, ripe pear — sweetness from more places than the sugar jar. It rounds a dish's edges and softens everything sharp.
Fruity
Stone fruit with pork, pomegranate over a stew, apple in a slaw. Ripe fruit where you don't expect it, rounding out a savory dish.
Floral
Rose, orange blossom, saffron, lavender. Delicate and perfumed — a note you use with a light hand.
Nutty
Almonds, sesame, browned butter, tahini. The flavor of things toasted to golden — round, warm, comforting.
How you like to cook
Beyond flavor — the disposition that shapes what lands on your table.
You order the dish you can't quite picture yet.
Dishes you'd love
A few we'd set in front of you — and the closest matches in the corpus.
Lamb Tagine with Prunes→
lamb, dried fruit, honeyed spice
Fesenjan→
sweet-tart pomegranate over savory walnut
Chiles en Nogada→
walnut cream, pomegranate, poblano
More dishes, ranked to your palate
Honey-Glazed Ham Steak with Pineapple→
American
Hummingbird Cake→
Southern
Kaiserschmarrn mit Zwetschkenröster (Shredded Emperor's Pancake with Plum Compote)→
Austrian
Candied Yams→
Southern
Klaicha (Date-Filled Cardamom Pastries)→
Iraqi
Couscous Tfaya (Couscous with Caramelized Onions, Raisins and Chickpeas)→
Moroccan
Where you'd wander next
The type that shares your territory but opens one new door. A good place to stretch.
The Comfort Alchemist
You turn richness and patience into the food that tastes like home.
Share this type
A card worth posting — the hexagon, the notes, the dishes that fit.