One of a pair of narrow sticks that are used for eating East Asian food.
Chopsticks
A shallow pan with a long handle, used for cooking food in hot fat or oil.
Frying Pan
An electric machine used in the kitchen for breaking down foods or making smooth liquid substances from soft foods and liquids.
Blender
A utensil for whipping eggs or cream.
Whisk
A container, typically rounded or cylindrical and of ceramic ware or metal, used for storage or cooking.
Pot / Cooking pot
An electric device for making toast.
Toaster
An enclosed compartment, as in a kitchen range, for cooking and heating food.
Oven
A cylindrical food preparation utensil used to shape and flatten dough.
Rolling Pin
An electric oven that uses waves of energy to cook or heat food quickly.
Microwave
A device used for picking up objects, consisting of two long pieces joined at one end and pressed together at the other end in order to hold an object between them.
Tongs
A cooking utensil with a wide, flat blade that is not sharp, used especially for lifting food out of pans.
Spatula
A metal device with holes surrounded by sharp edges used to cut food into small pieces.
Grater
A large, bowl-shaped Chinese pan used for frying food quickly in hot oil.
Wok
A wooden or plastic board that you chop meat and vegetables on.
Cutting Board
A machine or device for mixing things, especially an electrical appliance for mixing foods.
Mixer
A container or device in which water is boiled, having a lid, spout, and handle.
Kettle
A tool, usually with a metal blade and a handle, used for cutting and spreading food or other substances, or as a weapon.
Knife
A very big spoon with a long handle and a deep cup-shaped part, used especially for serving soup.
Ladle
A tool for opening metal containers of food.
Can opener