A manual device maximizing application of butter to an ear of corn. The manual device includes a bottom portion, a top portion, and a butter applicator. The bottom portion rests on a support surface, carries the butter, and rotatably carries the ear of corn. The butter applicator is rotatably connected in the bottom portion, maximizes the application of the butter to the ear of corn when the butter applicator is rotated, which in turn rotates the ear of corn. The top portion is optional and when used is operatively connected to the bottom portion, is for maintaining the ear of corn in the bottom portion during rotation, and prevents the butter from splashing during rotation.

A device for buttering an ear of corn having a butter stick platform and a corn rest. The butter stick platform has an upper butter base surface for supporting a butter stick, and a peripheral wall extending downward to a base. A containment wall can surround and be separated laterally from the peripheral wall to provide a trough between the peripheral wall and the containment wall. The corn rest has a corn base having a concave upper surface with openings for placement thereupon of an ear of corn, and a frame having side walls that extend downwardly partly into the trough when the corn rest is in a first position resting upon a stick of butter. As the butter stick melts and is used, the frame rides downward into the trough to maintain contact between the ear of corn and the butter stick.

One variation of a method for slicing a type of whole bread buns includes: retracting a cutting block along a chute into a load position; dispensing a whole bread bun into the chute between the cutting block and a blade extending across the chute; advancing the cutting block along the chute toward the blade; detecting contact between the cutting block and the blade at a contact position; at a first time, advancing the cutting block into a pierce position offset from the contact position toward the blade by a pierce distance less than a common width of the type of whole bread buns; and, at a second time succeeding the first time by a pierce duration, advancing the cutting block from the pierce position into a slice position adjacent the blade to drive the whole bread bun fully through the blade.

To address one or more of these and/or other needs or problems related to forming circular pastry crusts, the present inventor devised, among other things, an exemplary pastry guide including a pivot point and a guide arm having two sets of pastry cutting guides. One set has includes one or more cutting or marking guides configured to guide a knife edge in cutting circular dough shapes of approximately 4-7 inches in diameter and the other set having one or more knife guides configured to guide a knife edge in cutting circular dough shapes of approximately 11-14 in diameter. The exemplary guide is made of a transparent material to further facilitate its use in cutting pastry dough into approximately circular disks.

A food keeper-and-dispenser has a body unit, a collar and a cap. In some embodiments, the body unit has a closed end and an open end. The closed end can include a one-way valve. The cap can have a base, a hinge and a lid. In some embodiments, the cap can also have a nozzle to dispense the contained substance.

A food keeper-and-dispenser has a body unit, a collar and a cap. In some embodiments, the body unit has a closed end and an open end. The closed end can include a one-way valve. The cap can have a base, a hinge and a lid. In some embodiments, the cap can also have a nozzle to dispense the contained substance.

A modular utensil for handling frozen and semi-frozen food items is disclosed. The modular utensil includes a replaceable utensil portion having an anterior part and a posterior part and a handle portion detachably connected to the utensil portion. The anterior part is configured to collect and transfer the frozen food items and the posterior part extends from the anterior part forming an arm of the utensil portion. The handle portion further includes a heating means and a power supply means. A user can activate a control button provided on the handle portion to enable power supply from the power supply means to the heating means, which in turn heats the heating means and the utensil portion enabling localized melting of the frozen food item at a surface of contact of the frozen food item and the anterior part of the utensil portion leading to easy transferring of the frozen food item.

The present disclosure relates to systems and methods for producing an extruded protein product. In particular, a system for making an extruded protein product using a system that includes a die including channel having a transverse cross section that is a continuous loop along at least a portion of the length of the die is disclosed.

A cooking mold assembly for making shaped pancakes and other food items is disclosed and includes a main body portion with an outer peripheral wall for holding uncooked batter. The main body portion has at least one character opening for a character tile. The character tile and a front face of the main body portion define a pattern that is formed in the completed food item. The character tile may be exchanged to tailor the design formed in the food item as desired. A back surface of the main body portion includes a textured surface to inhibit sticking to a hot cooking surface.

A food processing device, comprising a bowl with a lid, the lid is provided with a food feed tube. The device also has a spiral cutting means provided at the top of the bowl such that as food enters the bowl via the food feed tube it is cut into continuous ribbons or strips. The spiral cutting means comprises a spiral cutter disc base having a disc-set with a plurality of different types of spiral cutting discs, each of which can be separately aligned with the food feed tube to cut the food into a different shaped continuous ribbon or strip. By rotating the spiral cutter disc base the user can line up a first cutting disc with the food feed tube, make some food cuts, then turn the spiral cutter disc base so that a second cutter disk is lined up with the feed tube and then make a different food cut. In this way the user can cut food into different sizes of ribbon, spaghetti, etc. to achieve a superior presentation of food (e.g. fruits and vegetables). The various cuts made possible with the device can also allow the user to be more creative in their food preparation and cooking.