• Kitchen Scale

    An instrument generally used to measure weights of ingredients like meat and vegetables in the kitchen

  • Kitchen Scissors

    Scissors are hand-operated cutting instruments. Kitchen scissors, also known as kitchen shears, are traditionally used in the kitchen for food preparation, although due to their tough nature they can serve many other purposes. In modern times they are often made from stainless steel (for food hygiene and oxidization-resistance reasons). They often have kitchen functionality (other than cutting) incorporated, such as bottle-cap and bottle-openers built into the handles.

  • Kitchen scoop

    A tool used to scoop out fruits, vegetables or ice-creams in spherical shapes of different sizes. You can always use attractive, heavy duty scoops in the kitchen.  Use them for flour, for sugar, or any dried goods.  It's faster and neater with a scoop.

  • Ladle

    A ladle is a type of spoon used to scoop up and serve soup, lasagne, or other foods. Although designs vary, a typical ladle has a long handle terminating in a deep bowl, frequently with the bowl oriented at an angle to the handle to facilitate lifting liquid out of a pot or other vessel and conveying it to a bowl.

  • Lame

    A lame is a double-sided blade used to slash the tops of bread loaves in artisan baking. A lame is used to score (also called slashing or docking) bread just before the bread is placed in the oven. Often a lame will have a slight curve to it which allows users to cut flaps (called shag) considerably thinner than would be possible with a traditional straight razor.This allows bread to properly expand in the oven without tearing the skin or crust and also allows moisture to escape from the loaf.

  • Lemon Squeezer

    A lemon squeezer is a small kitchen utensil designed to extract juice from lemons or other citrus fruits such as oranges, grapefruit, or lime. It is designed to separate and crush the pulp of the fruit in a way that is easy to operate. Lemon squeezers can be made from any solid, acid-resistant material, such as plastic, glass, metal (usually aluminium) or ceramic.

  • Lobster Pick

    A lobster pick or lobster fork is a long, narrow food utensil used to extract meat from joints, legs, claws, and other small parts of a lobster. Lobster picks are usually made of stainless steel and weigh as much as an average teaspoon. They have a long, textured cylindrical handle, ending in a crescent-shaped moderately sharp pick, or else a small two-tined fork. The other end may have a spoon for scooping out meat from inside the lobster. The lobster pick can also be used with other seafood, such as crab and crawfish.

  • Mandoline

    A mandoline is a cooking utensil used for slicing and for cutting juliennes; with suitable attachments, it can make crinkle-cuts. It consists of two parallel working surfaces, one of which can be adjusted in height. A food item is slid along the adjustable surface until it reaches a blade mounted on the fixed surface, slicing it and letting it fall. The tool has been popularized among non-professional and casual cooks, in the form of a plastic version, without many of the attachments found on professional models.

  • Masher

    A potato masher or bean masher is a food preparation utensil used to crush soft food for such dishes as mashed potatoes, apple sauce, or refried beans. Potato mashers are used to mash a variety of foods, but most often potatoes, hence the name. They are normally used in a home kitchen, but also may be used in commercial kitchens. Other common uses include mashing pumpkins and rutabagas for soup, making hummus, chili, baking mix, egg salad, or even purees (depending on the fineness of the ridges).

  • Mated Colander Pot

    A mated colander pot is used to boil pasta. It is a large colander of the identical shape and a slightly smaller size than the pot it fits into. As such pasta need not be fished out of its boiling pot as the colander portion can simply be removed leaving the water behind.