Abstract: An improved eating fork includes a conventional handle and an extended flat body portion with a plurality of tines that generally taper continuously from narrowest to widest towards the open ends of the fork. The tines taper outward up to the maximum relative width towards the open end of the fork, and the thickness of the tines in this invention reduces gradually towards the open ends. By the increased width and a reduced thickness of the tines towards the end, this invention provides more efficiency in spearing a food item, in scooping a food item, in capturing through a twisting motion of the tines, and in holding or retaining the food item once it has either been initially speared, scooped, or twisted, than a conventional fork.