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Shovel shaped in design, this utensil is made to easily transfer bits of food and place them into containers or any kitchenware for use as food is being prepared.

A kitchen utensil that is made to form ice cream into a slightly rounded or a well-rounded ball shape as the ice cream is taken from the container and placed into a cone, a bowl or onto a dessert.

Traditionally, this term refers to a delicate dumpling made with ingredients of ground or minced meat, poultry, fish or vegetables, which has been seasoned and bound with a paste made with the use of breadcrumbs, eggs, egg yolks, fat, flour, rice or cream.

Varying in width from 1/4 inch to 2 inches wide, this utensil is to lift, reposition or remove small amounts of food often from within small spaces.

Scoops, available in mechanical and non-mechanical types, that are used for measuring, portioning, and forming.

A curved or circular cutting blade with a handle that serves as a cutting tool to cleanly slice pizza, lasagna, flatbread crusts, brownies, and other similar foods into smaller pieces.

A type of spatula that is built to blend, fold, combine, and scrap food ingredients as they are being prepared.

An African flat bread that is very thin and somewhat crepe-like in appearance. Made from flour ground from teff, a grain cultivated in Ethiopia, the bread begins as a batter that is poured into a skillet or baking pan and made into a round-shaped flexible flat bread that is baked only on one side.

Pasta that is made into a shape that appears similar to the base of a torch. This shape works well to scoop up and hold heavier chunky sauces.