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A kitchen utensil that is used to pour liquids and small-grained ingredients from one source into another.

A beverage utensil used to aerate and filter liquids, such as wine as it is poured into a decanter. There are a variety of different types available that are made with a wide mouth so the pouring and aerating is easier and more effective as the wine swirls and aerates when it is poured through the funnel.

A device used for manually stuffing sausage meat into the casings.

(Scientific Name: Cantharellus cibarius) A funnel shaped mushroom that is tapered at the base. The cap of the mushroom measures from one to six inches across, has a depressed center, and a curly edge.

(Scientific Name: Cantharellus cibarius) A funnel shaped mushroom that is a member of the Cantharellus family of fungi.

(Scientific Name: Craterellus fallax) A tender and somewhat fragile funnel or horn-shaped mushroom more commonly known as, “Horn of Plenty” (Craterellus cornucopioides).

(Scientific Name: Hydnum repandum) Irregular in shape, the Hedgehog fungus has an indented or funnel-like cap that ranges in size from 1 inch to over 5 inches in diameter.

(Scientific Name: Craterellus cornucopioides) A tender and somewhat fragile mushroom that has the appearance of a funnel or horn-shaped fungus.

Ceramic vents formed in the shape of different types of birds that are used to assist with pie baking.

When applied to wine, it is the practice of giving wine an opportunity to breathe by opening the bottle and pouring the contents into a glass or or a container in order to expose the wine to volumes of air.

A kitchen tool that extracts juice from citrus fruits and vegetables by shredding the flesh of the food item.

Often used by those who make their own meat ingredients for sausages or meat dishes, Meat Grinders are a common utensil for grinding a variety of ingredients that may include seasonings desired for personal tastes in the foods being prepared.

(Scientific Name: Cantharellus lutescens) Related to the Chanterelle family of fungi, the Yellow Foot is a small and very thin variety of mushroom.

The process of pouring a liquid from one container into another in order to allow the liquid to breathe (aerate), to separate any unwanted deposits (sediment) so that it remains in the original container, and to improve flavors by softening the wine or reducing the wine temperature.