A configuration that verifies correspondence between a cooking foodstuff and a cooking utensil and determines whether or not there is a hygiene problem in the cooking utensil to execute a warning output, replacement control of the cooking utensil, or the like, is realized. A suitability determination unit that verifies the correspondence between the foodstuff to be cooked and the cooking utensil to be used for cooking and determines whether or not the cooking utensil has a hygienic problem is included. In a case where the suitability determination unit determines that the cooking utensil has a hygiene problem, the suitability determination unit executes a warning output or control of causing stop of using the cooking utensil. The suitability determination unit outputs a warning by display information or voice information to a user who is a cooking performer. Alternatively, control information for causing replacement or cleaning of the cooking utensil to be performed is output to a cooking robot which is a cooking performer.

A mixing bowl assembly includes a bowl that has handles extending outwardly from the bowl. A lid is selectively coupled to the bowl. The lid includes an outer circumferential frame and grasping portions that extend outwardly from the outer circumferential frame. A planar wooden trivet is selectively coupled with the lid, wherein the planar wooden trivet defines at least a servicing position of the lid. A glass dome is selectively coupled to the planar wooden trivet and includes a handgrip that is selectively disposed within the bowl.

A cutting board assembly that includes a plurality of anti-slip support assemblies that maintain usability of at least one of the opposing surfaces of the cutting board assembly for cutting operations and which maintain a sanitary and cleanable construction of the cutting board assembly. Each support assembly includes first and second support bodies that are constructed to engage one another and cooperate with discrete through-holes that are formed in the body of the cutting board. Each support assembly includes an anti-slip layer that protrudes above the discrete cutting surface and sealingly cooperates with the walls of the discrete through-holes to maintain a sanitary and cleanable condition of the cutting board assembly. The body of the cutting board assembly is constructed to withstand exposure to high temperature conditions associated with use thereof.

Embodiments of an outdoor cooking station having heating elements extending to define a griddle portion and a range portion of the cooking station. The griddle portion may include a griddle covered with a hood pivotably mounted to the griddle. The range portion may include a grate with heating elements sized to heat, for example, fluids in a receptacle on the cooking station. Further, the grate of the range portion may be sized and configured to removably secure a cage for safely holding and maintaining the receptacle over the grate.

A roasting rack and carving board system includes a roasting rack having a number of spaced support members that support a food item. The system also includes a carving board that has a body with a cutting surface. The body and cutting surface features a number of grooves that receive the spaced support members of the roasting rack so that at least portions of some of the plurality of spaced support members are recessed into the carving board body with respect to the cutting surface.

An example cooking system can include: a cooking surface; a cooking device positioned adjacent to or within the cooking surface; and a projector associated with the cooking device, the projector being configured to project cooking instructions from the cooking device on the cooking surface. An example method for preparing food can include: selecting a cooking surface; positioning a cooking device adjacent to or within the cooking surface; and allowing the cooking device to project cooking instructions from the cooking device on the cooking surface.

A cutting board has an upper body, legs, and a drain pan. The top surface of the upper body has sloped dual, nested, concentric drain-grooves leading to a drain formed in the top surface. A first wide, shallow groove has a concentric deep, narrow a groove formed therein. A drain pan, housed below the drain in a space below the upper body. The drain pad has a rim that slides in and out of the front of the cutting board in tracks formed by slots in top surfaces of inner corners of the legs. The drain pan slides into the cutting board until the rim reaches stop points at the ends of the slots.

A cutting board is provided. The cutting board includes a first surface, a second surface, a third surface, and a first channel interrupting the third surface. The first surface lies within a first plane and comprises a first perimeter. The second surface extends away from the first surface proximate to the first perimeter. The third surface lies within a second plane and includes a second perimeter. The first channel extends along the second plane and interrupts the third surface.

A chopping board for foodstuffs has a base and an upper part which can be arranged detachably on the base. A cutting surface on which foodstuff to be chopped can be arranged and cut is formed on an upper-part upper side. The upper part has connecting elements, by which the upper part is located on the base. The base of the chopping board has at least one bearing surface by which the chopping board sits on a supporting surface. The upper part has an optical element, by which electromagnetic radiation emitted and/or reflected by the cut foodstuff, in particular near-IR light, is propagated. At least one radiation sensor for detecting electromagnetic radiation, more particularly an interferometer, is arranged in a sensor area of the base assigned to the optical element, by which sensor the electromagnetic radiation is detected, so that characteristics of the foodstuff to be chopped can be determined.

A method of chopping or cutting a food item on a cutting board which involves configuring and holding a flexible cutting board in a U-shaped configuration and chopping or cutting a food item in the bottom of the U-shaped configuration. Particles of the food item that would otherwise traject off a flat cutting board are contained between the side walls of the U-shaped configuration of the flexible cutting board and un-chopped and un-cut pieces of the food item fall downward into the bottom of the U-shaped configuration of the flexible cutting board. Also provided is the combination of a flexible cutting board and a cutting board holder that receives and holds a flexible cutting board in the U-shaped configuration.