Search

A type of fork that is used for a many different cooking tasks when working with variety of different foods that are boiled, baked, cooked, stir-fried, or grilled.

A small fork used to serve or retrieve condiments from jars, trays or serving bowls. The fork is typically short in length and very slender, allowing it to be used for small items such as pickles, olives, cheeses, or other similar foods.

A device used for checking the doneness of meat or other foods to ensure that the appropriate and safe internal temperature has been achieved.

The process of "dry" cooking food totally covered in hot cooking fat or oil. This process produces evenly cooked food with a golden, crisp surface on the outside.

A kitchen utensil that is used to measure the doneness of various foods. The prongs of the fork are inserted into the food in order to display a temperature reading.

Often considered as a matching set, a Salad Spoon and Fork will typically be shaped to serve the various leafy ingredients used to make a salad with greens.

A utensil used when preparing and serving various types of strand, ribbon or noodle pasta. The fork is spoon-shaped with upward pointing pieces, either dowel-like or prong-shaped, separated around or on the fork and lifter tool.

A food prepartion method that involves the use of a pot filled with cooking oil to cook meats or dipping ingredients to provide a warm coating to various foods.

A common utensil for use when slicing meats, poultry, fish and other food items. Carving forks are used to hold foods securely in place as well as keeping hands away from the sharp blades of the knives as food is being prepared.

A type of serving utensil, commonly made of wood or stainless steel, which is used to hold the long spaghetti noodles enabling them to be easily removed from a pot of boiling water.

A method of cutting food into thin slices or pieces using a sharp knife, food processor or grater. Shred cooked meat by pulling apart into strips using forks.

A kitchen utensil that is used as a tool when eating snails in the shell. This utensil is made of stainless steel and has two connected handles with a set of curved clamps or tool heads with openings.

Any of a variety of cooking weights that can be used to keep a pie, tart, or pastry crust from bubbling up, curling and shrinking when blind baking the crust.

A kitchen utensil that is used to lift large whole birds, such as turkeys, geese, and chickens from a hot roasting pan onto a carving block or serving platter.

An instrument used to measure the temperature of a food to determine if it has been cooked to its proper doneness, or it may be used to determine if a refrigerator or stove is reaching its proper temperatures.

Designed to assist with ingredients requiring controlled temperatures, this kitchen utensil is built with a temperature sensor on one end and the standard whisk on the other.

1. Another name given to a steak cut from the beef arm roast. Braising is the best cooking method for this tougher cut, which is also known as arm steak.

A white or yellow-toned, soft, fatty substance obtained from the churning of milk or cream, allowing the butter to separate from the liquid.

A kitchen utensil used to grasp food so it can be moved from one location to another to be flipped, rotated, adjusted, or retrieved from areas that may be hot or simply best handled with a Tong.

A kitchen utensil with an open-celled texture that is semi-hard when dry or soft and porous when wet.