This study seeks to uncover the benefits of participating in the act of cooking. The study was conducted in two phases at a mid-sized private university on the East Coast: First was a phenomenological inquiry (n = 8), followed by a survey (n = 420). Measures included the Ryff scales of psychological well-being and a survey of cooking attitudes and behaviors. Four distinct qualitative themes were identified in the first phase: cooking as a means of expressing creativity, positive attitudes about cooking, cooking as a valuable social opportunity, and cooking providing mood improvement. Cooking as a creative outlet was a key theme. We found small but significant correlations between frequency of cooking and the Ryff subscales of Environmental Mastery (r = 0.14, p < 0.003), Positive Relationships with Others (r = 0.11, p < 0.023), and Self-Acceptance (r = 0.11, p < 0.020). A Chi-squared 2x1 analysis indicates that survey participants have a significant preference for cooking for themselves and others as opposed to only cooking for themselves. Results suggest that cooking as a creative intervention may contribute to the improvement of mood, social connections, and personal acceptance, and that cooking as a creative act may be relevant to individual well-being.