| Baster | A utensil used to spread liquid or juice on meats or other foods. Box grater A utensil with various blades on each side used to shred or slice food or zest fruits. |
| Brush | A utensil used to apply egg washes on pastries, or sauces and glazes on meats. Can opener A tool used to open food cans. |
| Colander | A utensil used for washing or draining vegetables, fruits, pastas, and other foods. |
| Cookie cutter | A shaped cutter that is often used when making cookies or pastries. |
| Fish Spatula | A special spatula used to flip or move fish or other delicate food items. |
| Food chopper | A kitchen tool that makes quick work of chopping nuts and vegetables. Garlic press A utensil used to create minced garlic. Instant-Read Thermometer A utensil used to instantly measure the temperature of food. |
| Juicer | A utensil used to draw out juice from fruits. Kitchen shears Scissors used to cut food. Often used to cut through poultry breastbones, cutbacon to a desired length, or snip herbs or other small veggies. |
| Ladle | A utensil used to serve soups and other liquids like sauces and gravy. |
| Liquid measuring cups | Cups used to measure liquid ingredients - measurements are shown on the sides in fluid ounces as well as fractions of a cup, and milliliters. |
| Mandoline | A tool used to create uniform slices as a food item slides along the surface and is cut by the blade. |
| Masher | A utensil used to smash foods, often potoates. |
| Measuring cups | Cups used to measure dry ingredients. Standard U.S. measuring cups include: ¼ cup, 1/3 cup, ½ cup and 1 cup; a Metric set includes 50 mL, 125 mL, and 250mL. |
| Measuring spoons | Spoons used to accurately measure ingrediencts when following a recipe. |
| Meat tenderizer | A utensil used to make a piece of meat thinner as well as more tender. |
| Nutcracker | A utensil used to crack the hard shells of nuts. |
| Oven-safe Thermometer | A utensil used to measure the temperature of food. This type of thermometer is safe for use in the oven. |
| Pasta spoon | A utensil used to serve dishes with noodles. The ends of the spoon work as teeth to grab and hold the pasta. |
| Peeler | A utensil used to remove the skins or peels of fruits and vegetables. |
| Pizza wheel | A utensil used to cut pizza or rolled pastries and other types of dough. |
| Ricer | A utensil used to smash foods into a noodle-like consistency, often potatoes. |
| Rolling pin | A utensil used to flatten and enlarge dough while making pastries. Scoop A specialized spoon used to serve or portion out food. Often used to create melon balls, measure cookie dough or serve ice cream. |
| Sieve | A utensil used to break up clumps and give more volume to dry ingredients. |
| Slicer | A utensil used to create thin, uniform slices of soft foods, like hard-boiled eggs. |
| Slotted spoon | A utensil used to help drain foods that are in liquids. |
| Spatula | A utensil used for scraping a bowl, spreading, or mixing. |
| Spoon | A utensil used to help evenly distribute heat through a dish by constantly moving it around. |
| Strainer | A utensil used to strain liquids or sift dry ingredients. |
| Tongs | A grasping utensil used to grab, turn or move food while cooking. |
| Turner | A utensil used to transfer hot, flat foods such as cookies. |
| Whisk | A utensil used to mix or add air to liquids. |
| Zester | A type of grater used to pull the peel off of citrus fruits such as lemons, oranges, and limes. The zest is added to recipes for a more intense flavor. |