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A bowl is a round, open-top container used in many cultures to serve hot and cold food. Bowls are also used for drinking, as in the case of caffè latte. Bowls used for storing non-food items range from small bowls used for holding tips at a coffee shop to large bowls used for storing DVDs or CDs. Bowls are typically small and shallow, as in the case of bowls used for single servings of soup or cereal. Some bowls, such as punch bowls, serving bowls, fruit bowls and salad bowls are larger and often intended to serve many people.

The British/American standard soup bowl has a mouth, the opening not including the extent of its lip, with a diameter of 18.5 centimetres, and should be able to adequately accommodate at least 24 ounces of liquid.
Modern bowls can be made of ceramic, metal, wood, plastic, and other materials. Their appearance can range from very simple designs of a single color to designs sophisticated artwork.
Bowls have existed for thousands of years. Very early bowls have been found in China, Ancient Greece, Crete and in certain Native American cultures.

In classical Greece, small bowls, including phiales and pateras, and bowl-shaped cups called kylices were used. History of Ancient Pottery describes how phiales were used for libations and included a small dent in the center for the bowl to be held with a finger, although one source indicates that these were used to hold perfume rather than wine. Some Mediterranean examples from the Bronze Age manifest elaborate decoration and sophistication of design. For example, the bridge spouted vessel design appeared in Minoan at Phaistos. In the 4th century BCE, evidence exists that the Uruk culture of ancient Mesopotamia mass-produced beveled rim bowls of standardized sizes. Moreover, in Chinese pottery, there are many elaborately painted bowls and other vessels dating to the Neolithic period. As of 2009, the oldest found is 18,000 years old.

In examining bowls found during an archaeological dig in North America, the anthropologist Vincas Steponaitis defines a bowl by its dimensions, writing that a bowl's diameter rarely falls under half its height and that historic bowls can be classified by their edge, or lip, and shape.

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