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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.

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.

To remove scum, fat or other impurities from the surface of a liquid, such as stock or jam, while it is cooking.

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

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

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 variety of kitchen utensils made from the wood of coconut shells. The wood is shaped into the form of the utensil required and sanded to a very smooth surface.

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.

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.

A type of kitchen utensil that can be used to heat cooking oils (fats) so foods can be completely covered in hot oil to be fry cooked, also referred to as "deep fat fried".

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

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.