Abstract: A steak or burger weight incorporates a built-in meat thermometer. The steak weight rests on a serving of meat while it cooks. A temperature probe protrudes beneath the steak weight metal plate so that it penetrates into the meat to sense the internal temperature of the meat. A visible indicator located on the steak weight handle indicates when the meat is done to order. The indicator can be a pointer-type gauge, or can include an LCD or one or more LEDs. The cook or chef knows at a glance when the meat is cooked to the customer's order so as to avoid serving the meat when it is over- or under-cooked.

Abstract: Color-coded bowls for use in applying a sauce to chicken wings or to another food product have reservoir feet that contain the sauce and permit excess sauce to drain from the wings. A matching cover or lid has top structure that mates with the reservoir feet to permit a number of these bowls and lids to be stacked. The bowls and lids may have flat annular horizontal flanges. The reservoir feet may be concentric annular channel members.