This project is an attempt to redesign the three most commonly used utensils in order to improve their handling and usage. The project started with researching inclusive design and how to remove systems of exclusion from the cooking spaces. This involved how people who are not abled-bodied feel excluded on various levels. I interviewed people from all over the country, of different age groups, occupations, and abilities, in order to understand their cooking habits and preferences. The insights gained from these interviews were then categorized and prioritized. Ideas were generated by using these newfound insights in order to create design concepts. These concepts were then prototyped and tested in order to create the final designs.