Bouillon spoon — round-bowled, somewhat smaller than a soup spoon
Caviar spoon — usually made of mother of pearl, gold, animal horn or wood but not silver, which would affect the taste
Chinese spoon — a type of soup spoon
Coffee spoon — small, for use with after-dinner coffee cups, (usually smaller than teaspoon)
Cutty — short, chiefly Scot and Irish
Demitasse spoon — diminutive, smaller than a coffee spoon; for traditional coffee drinks in specialty cups and for spooning cappuccino froth
Dessert spoon — intermediate in size between a teaspoon and a tablespoon, used in eating dessert and sometimes soup or cereals
Egg spoon — for eating boiled eggs; with a shorter handle and bowl, a more pointed tip and often a more rounded bowl than a teaspoon
French sauce spoon — for eating sauce; similar to a dessert spoon, but with a flatter, notched bowl
Grapefruit spoon or orange spoon — tapers to a sharp point or teeth, used for citrus fruits and melons
Gumbo or Chowder spoon — larger round bowl, approximately 7"
Horn spoon — a spoon made of horn, used chiefly interjectionally in the phrase By the Great Horn Spoon!, as in the children's novel of that title by Sid Fleischman. Horn spoons are still used for eating boiled eggs, because they don't tarnish (like silver) from the sulfurous yolk. Horn — and mother of pearl — are used for caviar, because a silver spoon would unpleasantly affect the taste of the delicate roe
Ice cream fork — sometimes called a "spork", this implement has a bowl like a teaspoon with the point made into 3 stubby tines that dig easily into frozen ice cream
Iced tea spoon — with a very long handle
Korean spoon — long-handled, often with shallow point at end of bowl
Marrow spoon or marrow scoop — 18th century, often of silver, with a long thin bowl suitable for removing marrow from a bone
Melon spoon — often silver, used for eating melon
Parfait spoon — with a bowl similar in size and shape to that of a teaspoon, and with a long slim handle, used in eating parfait, sundaes, sorbets or similar foods served in tall glasses
Plastic spoon — cheap, disposable, flexible, stain resistant, sometimes biodegradable; black, white, colored or clear; smooth, non-porous surface; varied types and uses
Rattail spoon — developed in the later 17th century; with a thin pointed tongue on the bottom of the bowl to reinforce the joint of bowl and handle
Runcible spoon — non-existent object referenced in the nonsense poem The Owl and the Pussycat by Edward Lear; various suggestions for its definition have been put forward (see Runcible#Attempts to define the word)
Salt spoon — miniature, used with an open salt cellar for individual service
Saucier spoon — slightly flattened spoon with a notch in one side; used for drizzling sauces over fish or other delicate foods.
Soup spoon — with a large or rounded bowl for eating soup.
Cream-soup spoon — round-bowled, slightly shorter than a standard soup spoon
Teaspoon — small, suitable for stirring and sipping tea or coffee, standard capacity one third of a tablespoon, unit of volume.
Tablespoon — volume of three teaspoons. Sometimes used for ice cream and soup, unit of volume.
M1926 spoon — Army issue with mess kits from 1941 to 2002, volume of two tablespoons.
Seal-top spoon — silver, end of handle in the form of a circular seal; popular in England in the later 16th and 17th centuries
Spork, sporf, spife, splayd etc. — differing combinations of a spoon with a fork or knife
Stroon — a straw with a spoon on the end for eating slushies, etc.
Absinthe spoon — perforated or slotted to dissolve a sugar cube in a glass of absinthe; normally flat bowl, with a notch in the handle where it rests on the rim of a glass
Bar spoon — equivalent to a teaspoon, used in measuring ingredients for mixed drinks
Berry spoon — large, with a broad deep bowl; used in serving berries, salad and other juicy foods
Bonbon spoon — with a flat perforated bowl for bonbons and nuts
Caddy spoon — used for measuring tea leaves, traditionally made of silver
Cheese scoop — pointed spoonlike table implement for scooping out cheese.
Stilton spoon — traditionally used for taking portions from a whole wheel of Stilton cheese without disturbing the rind
Chutney spoon — for hygienically dispensing chutneys, especially mango chutney, from a communal open or lidded dish; the two are usually manufactured together as part of a multi-purpose dispenser in restaurants; alternatively may come with a specially designed and matching chutney spoon holder for domestic use
Jelly or Jam spoon — for serving fruit preserves; sometimes with a point and an odd-shaped edge; sometimes used with a jelly jar
Ladle — with a deep bowl and a long handle attached at a steep angle, to scoop and convey liquids
Mote spoon — perforated, used to sieve loose tea from a cup; handle finial has a spike to unclog the teapot spout
Mustard spoon — for serving mustard; usually small, with a deep bowl elongated to form a scoop and set at right angles to the handle
Olive spoon — used to remove olives from their liquid, while allowing the liquid to drain easily from the spoon; typically made from stainless steel; has slots or a hole cut from the bottom of a bowl-shaped head to release the liquid from the spoon; also used to lift cherries, cocktail onions, pickled garlic and similar condiments from the liquids used to store the foods
Rice spoon — for serving rice (known in Japan as a shamoji)
Salt spoon — miniature, used with an open salt cellar for individual service
Serving spoon — serves and portions salads, vegetables and fruits; larger than a tablespoon; bowl round rather than oval, to take up food more easily; long handle
Slotted spoon — used in food preparation; has slots, holes or other openings in the bowl which let liquid pass through while preserving the larger solids on top
Spaghetti spoons have large tines for ladling cooked spaghetti and sometimes a hole in the middle to measure uncooked spaghetti.
Straw spoon—the curved spoon end of a straw, typically used for eating the remains of ice-blended drinks.
Stirrer — utensil with a long stem and usually a spoon end for mixing drinks
Sugar tongs — pair of usually silver tongs with claw-shaped or spoon-shaped ends for serving lump sugar
Sugar spoon or sugar shell — for serving granulated sugar; bowl often molded in the form of a sea shell
Tablespoon — large, usually used for serving (UK); main kind of spoon used for eating (USA)
Tea infuser or tea maker — perforated and covered, holds tea leaves, used in brewing tea in a cup
Wooden spoon — made of wood, commonly used in food preparation
Anointing spoon or coronation spoon — a silver spoon, part of the Crown Jewels of the United Kingdom, the regalia used for the coronation of English monarchs; first used in the 12th century
Apostle spoon — a christening gift with the bust of an apostle as the finial
Cocaine spoon or coke spoon — a very small spoon used to sniff cocaine
Cochlear — spoon used in the Eastern Orthodox Church in serving the consecrated wine, sometimes with a particle of the sacramental bread
Ear spoon — a small spoon used to remove earwax, more common before the marketing of cotton-tipped swabs for this purpose
Lovespoon — a wooden spoon, often with double bowl, formerly carved by a Welsh suitor as a gift of betrothal for his promised bride
Maidenhead spoon — 16th century silver or silver-gilt spoon with handle terminating in a bust of the Virgin Mary
Silver spoon — a small spoon given to a newborn child to ensure good fortune; used as a metaphor for someone born to riches
Souvenir spoon— decorative, used to commemorate a place or event
wooden spoon — a spoon made of wood presented originally at Cambridge University to the man ranking lowest among those taking honors in the mathematical tripos, and at other colleges and universities to other selected recipients