We tested 11 popular food processors to find ones that work well, are easy to use, and are worth dragging out of storage.
It's also important to note that, while there's some overlap, a food processor is not the same thing as a blender. They both have motors that power spinning blades, but the shape of the processor bowl versus the blender jar and other variables make each better suited to certain tasks. You can use either to make mayonnaise, but a blender will more efficiently puree liquids to a smooth consistency for, say, a breakfast smoothie.
In terms of size, we think a 14-cup model strikes the right balance for most homes, because it can handle all but the biggest holiday-meal prep, yet still fits on a pantry shelf or inside a base cabinet. A 12-cup model may be a better choice for small kitchens, though even this requires a fair amount of storage space.
Some brands offer an adjustable slicing disk that allows you to choose from a wide range of thicknesses, from about 0.5 to 7.5 millimeters. It's a great option when it works, and confers a small safety benefit, as the blade can be lowered until it's flush with the disk's surface, hiding the cutting edge. When it doesn't work, though, it's a disaster.
While most machines had the power to slice well, the better ones created smoother, cleaner slices with less waste. In the case of tomatoes, successful models could slice the fruit without smashing and juicing it in the process. With machines that offered multiple slice-thickness options, we ran tomatoes through a range of widths, from the thinnest up to the thickest. The best could cut an un-mangled slice thin enough to let light pass through.
in each work bowl. First, we attempted to combine the dry ingredients with just four pulses. The Magimix was the only machine to complete this with a dough blade, while others required either additional pulses or, in many cases, the intervention of a spatula to stir things around. Interestingly, our winning Cuisinart—the model that didn't have a dough blade and instead called for using the S-style metal blade—successfully incorporated the dry ingredients, too.
We had questions about the decision to not require a specialized dough blade in this model, but Cuisinart told us the company isn't particularly worried about premature motor failure as a result of using the S-style metal blade for dough, because the bearings around the shaft, often susceptible to failure with hard use, are designed to outlast the motor.Food processors with S blades that nearly touched the sides of the work bowl aced our chopping, mixing, and puréeing tests.
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