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Round bowls of varying sizes that are used for combining food ingredients when preparing recipes. Mixing bowls are made of plastic, ceramic, glass, copper, and stainless steel that range in size from 4 inches in diameter to over 16" in diameter.

A Japanese term referring to a rice mixing bowl made of cypress wood that is used in the preparation of sushi rice.

Small bowls that are used to hold condiments, sauces or any food items that can be individually served.

A clear glass bowl, typically on a pedestal, that allows the layered appearance of brightly colored fruits and the rich ingredients of a trifle to be beautifully displayed.

Commonly made as a large round and somewhat shallow sided bowl, this piece of kitchenware is designed to hold a sizable volume of salad greens.

A food presentation method that is often created and used as a food wrap for serving various foods. Typically formed from round loaves of bread, a Bread Bowl may be made to serve food for a gathering of people or for individual servings of main meals.

A pan or bowl made of non-porous material the does not alter or add a flavor to or change the color of a food being prepared.

A kitchen utensil that is used to mix and thoroughly combine the ingredients required for making dough.

A preparation technique, used primarily for vegetables, that "shocks" the food item by exposing it to ice water after the food item has been blanched.

A kitchen utensil used for mixing ingredients or beating foods. The types of electrical mixers vary in size and features beginning with hand-held models and moving up to heavy-duty models mounted on stands.

A preparation technique, used primarily for vegetables, that "shocks" the food item by exposing it to ice water after the food item has been blanched.

A kitchen tool, typically made of materials such as wood, metal, or silicone plastic, that are specifically constructed to withstand high temperatures when used for baking or cooking foods.

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 manual or electrical kitchen utensil that consists of a set of beaters attached to a gear driven mechanism to rotate the blades of the beaters.

A type of leavening method in which yeast is activated in warm water before it is mixed with the other ingredients to form bread dough.

A type of unsalted yeast starter used in Italy to bake the traditional country breads, also known as artisan breads, that have a crunchy outer crust covering a chewy inner crumb, such as Francese, Pugliese or Ciabatta breads.

A creamy cheese product produced when the whey is drained from yogurt. With a higher concentration of nutrients after the whey is removed, yogurt cheese provides a creamy smooth cheese that is low in calories, sodium, lactose, and cholesterol.

A rindless white creamy Italian cheese that is considered to be pulled-curd or spun-curd cheese (pasta filata), since the curds are placed into the whey when it is still very hot and then removed to be pulled as well as kneaded into the desired consistency.

An electric kitchen tool that is used to chop, grate, mince, slice, puree, and blend a variety of food ingredients.

The yellow liquid of an egg making up about 40 percent of the liquid weight of the egg. Egg yolks are an excellent source of protein and iron, but are high in cholesterol.