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A utensil that is used to pry open the hard shell of an oyster or clam in order to remove the meat. Typically, the knife will have a sharp, beveled blade that can be inserted into the tightly closed shell to pry the shell apart.

A sharp-bladed kitchen utensil used to slice through a medium amount of food ingredients "sandwiched" between two slices of bread.

A kitchen utensil that is designed and shaped to allow for ease of cutting and serving a variety cheese textures.

A plastic serrated edge knife that is designed to slice lettuce without causing the edges of the lettuce to turn brown.

A kitchen utensil that is made for ease of cutting the meat of the fruit away from the grapefruit skin when preparing a half grapefruit for serving.

A kitchen utensil that can be used to mince chop or cut foods into smaller bits for seasoning sauces, soups, salads, and other dishes.

Made from a hard nylon plastic, this type of utensil is designed to be used for cutting fresh vegetables such as salad greens.

A kitchen utensil that is used to pry open the hard shell of a clam or an oyster in order to remove the meat.

Built to cut through hard to semi-hard substances, this utensil is manufactured for specialty tasks....

A type of cutting utensil that is used to remove the main bone within a cut of meat, such as a ham or a beef roast.

An oblong-shaped cut for vegetables such as carrots, potatoes or squash that provides a distinctive and consistent appearance to the food item being served.

A kitchen utensil that is used to remove the large vein that runs down the length of a shrimp. A fork can be inserted in the back of the shrimp to pull out the vein or a deveining knife can be used to cut a slit down the length of the shrimp.

A kitchen utensil that is used to score the chestnut prior to roasting. By carving a line, a cross or an "X" into the shell of the unroasted nut, it allows it to breathe during roasting and to resist exploding as the steam builds up.

A mild flavored red, white, or yellow skinned onion that will range in sizes of less than or a little more than 1 inch in diameter.

A method of cutting food products into a football or barrel-like shape that forms six or seven sides on the length of the item being cut.

A small green citrus fruit providing juice or peels that are added to food dishes to provide a tart taste as an ingredient.

A type of lemon that does not have the exceptionally tart flavor of standard lemons. Meyer lemons are typically considered to be sweeter in both flavor and aroma, providing a taste mildly similar to a tangerine.

Most often the Huller is a stainless steel tool used to remove the stem and core of a strawberry while leaving the outside of the berry whole.

In plant families, the tomato is classified as a fruit (berry), but when eaten it resembles a vegetable, which it is most often considered to be.

A sweet juicy fruit that has skin that ranges from white to rich yellow to reddish brown and flesh that ranges from yellow to deep gold and red.