A cooking system includes a kitchen utensil and a cooking hob, wherein the kitchen utensil is provided with one or more sensors arranged on the kitchen utensil. The sensors include acceleration sensors, gyroscopic sensors, and inclination sensors. The cooking appliance is provided with a control unit configured to receive data from the sensors and to elaborate information on how the kitchen utensil is being used, and to control the cooking appliance accordingly.

According to one example, a system includes a hollow container and a ladle. The hollow container has a first opening at a proximal end, a second opening at an opposing distal end, and a sidewall that extends from the proximal end to the distal end. The first opening is wider than the second opening. The ladle comprises a handle having a proximal end and a distal end, and further comprises a cup coupled to the distal end of the handle. The cup has an inner surface configured to hold a food item. The cup further has an outer surface configured to substantially seal the second opening of the hollow container from within the hollow container.

A cooking system includes a kitchen utensil and a cooking hob, wherein the kitchen utensil is provided with one or more sensors arranged on the kitchen utensil. The sensors include acceleration sensors, gyroscopic sensors, and inclination sensors. The cooking appliance is provided with a control unit configured to receive data from the sensors and to elaborate information on how the kitchen utensil is being used, and to control the cooking appliance accordingly.

Containers can include main bodies of various shapes and include one or more recessed channels that extends from one side to another of the container to provide greater ease of use and improved access to materials contained there, such as food and other solids, liquids, or combinations thereof.

A cooking utensil assembly for visually indentifying the structure of a culinary spoon being stored in a container includes a plurality of spoons which each has a handle and a bowl. The bowl of each of the spoons has a unique structure with respect to each other thereby facilitating each of the spoons to perform a specific culinary task. Each of the spoons has a hole extending through the handle and the hole in the handle of a respective one of the spoons is shaped to match the structure of the bowl of the respective spoon. In this way the hole in the handle of each of the spoons facilitates a user to visually indentify the specific culinary task of which each of the spoons is structured to perform when the plurality of spoons is stored in a container.

A utensil comprises a main body having a handle and a receptacle. A resilient arm has a curved flexible portion and is operatively connected to the main body to be movable between a rest configuration and an extended configuration whereat the curved portion is less curved than in the extended configuration. A remover is operatively connected to the resilient arm in substance disengaging relation with respect to the receptacle. A trigger operatively mounted on the main body for movement between a rest position corresponding to the rest configuration of the resilient arm and an actuating position corresponding to the extended configuration of the resilient arm. In use, movement of the trigger from the rest position to the actuating position causes extension of the resilient arm from the rest configuration to the extended configuration to thereby moving the remover in substance disengaging relation with respect to the receptacle.

A heat shield in the shape of a semi-sphere made of flexible material and having a centralized opening therein so that the heat shield can be slidingly placed on the shaft or handle of a cooking utensil. The outer shell of the heat shield also has a plurality of criss-crossed ribs disposed thereon wherein the ribs are strengthening ribs for providing additional rigidity to the flexible shell which is expected to be made of a flexible, stretchable material like silicone or the like. The central opening in the shell is designed to have a plurality of slits radially extending therefrom so that the opening is useful for mounting on utensils having a variety of diameters because the opening is variable in diameter due to the slits and stretchability and flexibility of the material.

A serving spoon has a spoon portion with a depression portion that forms a depression in a serving of malleable food product, thereby allowing some other food product to be retained within the depression. The serving spoon includes a spoon portion and a handle portion. The spoon portion has a concave body and a depression portion configured within the concave body, wherein the depression portion extends up from the bottom of the concave body. The depression portion forms a depression, in a malleable food product. The spoon portion may be detachable from the handle portion.

A decorative cutlery element made of wood, such as a cooking spoon, salad cutlery, barbecue tongs, cooking sticks, chopsticks and the like, is manufactured from used barrel wood which has developed an aromatic contact layer due to storage, fermentation or maturing of a liquid luxury product, the aromatic contact layer forming parts of the surface of the cutlery element.

Improvements in a spoon that reduces the dripping of liquids is disclosed. The spoon is used for the preparing, serving and eating food. The spoon has a structure that reduces or prevents dripping from a bottom surface of the spoon. The spoon has a bowl with an interior and a back surface. A neck is attached to the bowl. A handle extends from the neck. The bowl has a divot that extends from the back surface of the bowl inward into the interior of the bowl. The divot provides an annular or elliptical enlarged surface to eliminate the radius bottom of a spoon to reduce the potential for drops forming and dropping from the bottom of the bowl.