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A kitchen utensil that is primarily used to remove olives from their liquid, while allowing the liquid to easily drain from the spoon.

A spoon-shaped kitchen utensil, varying in size from a dash to 1 tablespoon or 15 milliliter measures that are used to hold specific amounts of both dry and liquid ingredients.

Designed for removing pulp from citrus fruits while eating the fruit, a Grapefruit or Citrus Spoon is formed similar to other spoons.

Long and thin in construction, this type of spoon is made for handling a variety of barware tasks requiring a longer depth to the spoon handle.

A serving spoon that is small in size and made from materials that will not mix with the caviar to affect the taste and flavor of the fish eggs.

A dish that more closely resembles a pudding or a soufflé than an actual type of bread. Spoon bread often rises high and light similar to a soufflé.

A kitchen utensil that is used for several purposes, such as stirring, serving and transferring food.

A large cooking utensil containing slots or holes enabling moist foods or items to be lifted out of fluids while the excess liquid drains out the slots and holes in the base of the spoon.

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 kitchen tool that is used to remove food ingredients, excess fluid, particles, fat, and other items from the surface of foods being prepared.

A Japanese kitchen utensil that is usually made of wood and used to mix seasonings with warm sushi rice.

Serving utensils that are typically joined together to form a left and right gripping mechanism to allow salad greens to be easily grasped, removed from a salad bowl and placed on a plate.