We tested 18 food processors to find ones that work well, are easy to use, and are worth dragging out of storage. Here are the five we recommend.
Sal Vaglica was a senior editor at This Old House magazine, he has covered food, gear, and gardening for the likes ofis the commerce editor for Serious Eats, as well as a novelist. Based in Vermont, Rochelle specializes in stories about home cooking, techniques, tools, and equipment. She has been writing about food professionally for over a decade., which is compatible with some of the brand's some of blender bases and eliminates the need for multiple bulky appliances.
Food processors vary wildly in terms of price. You can find some for less than $100, while high-end models can cost quadruple that. To find the best food processors, we evaluated 18 models with a series of strategic tests. We also recently retested all of our previous favorites and included a newer offering from Vitamix, which made our list of winners. The five food processors below are so genuinely useful that you’ll happily lug them out of the cabinet time and time again.
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.
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.
After that, we hand-kneaded each batch, recording how much extra time was required to work the dough balls until they were smooth and elastic. The more gluten the food processor was able to develop during its mixing, the less hand-kneading the dough would require afterward. The Magimix was also the only model to work the dough well enough that it didn't need—without a dough blade—was the second best at kneading dough, requiring only about 40 seconds of extra handwork.
Grinding almonds into flour, then passing the results through a sieve, gave us a clear picture of which chopping blades were the most effective.To get a more measurable idea of chopping consistency, we ground 300 grams of whole almonds into flour in each machine, then forced the flour through a, weighing whatever was too large to pass through.
What we found, not surprisingly, was a correlation between price and performance, with the pricier machines finishing toward the top. Most of our picks are high-end machines with impressive capabilities.impressed us with smooth performance that never felt underpowered. An induction motor kept the machine quiet as it ran through our tests, including building pizza dough well enough that it didn't require any additional kneading.
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