Here’s Everything You Need to Know About Blenders

There are two main types of blenders, the traditional countertop blender and the immersion, or stick, blender. Here’s what you need to know.

Countertop Blenders

The countertop blender has a pitcher with spinning blades in the bottom that mounts onto a motorized base. More powerful and with more settings than immersion blenders, they can blend, mix, puree, grind, chop and even crush ice. If you cook often with vegetable purees or you love frozen drinks and smoothies, you’ll definitely want a countertop blender. Their reputation of being difficult to clean is a myth. Here’s how to clean a blender with ease.

Our Test Kitchen pros put several blenders to the test. Find out our favorite.

Immersion Blenders

The immersion blender is also called a handheld or stick blender. Some celebrity chefs affectionately call the gadget a boat motor, which it does resemble in some ways! Compact and portable, the immersion blender is ready to blend right in the soup pot, measuring cup or other food vessel. The tool is easy to clean, too, with a wand attachment that detaches from the motor with the push of a button for easy cleaning.

Immersion blenders work best with thin liquids and soft ingredients, such as salad dressings and sauces. (Find 40 recipes using it right here.) While they can’t blend up frozen fruit for a smoothie or carrots for a puree, immersion blenders are quite useful. Their small size means they can be tucked into a drawer when not in use. You can use them to blend up hot foods, like soups and gravies, right in the pan, rather than messily having to transfer a hot liquid into a countertop blender.

Here’s our Test Kitchen’s favorite immersion blender brand.

Which Type of Blender Is Right for You?

Which blender you choose depends on your kitchen needs. If you find that you don’t work with frozen or hard ingredients often, the immersion blender is a space-saving gadget that can work in ways a countertop blender can’t. Likewise, if you would rather have a larger appliance that can do more, you might prefer to get just a countertop blender.

If you have space and room in the budget, both blenders are nice to have. Think about your cooking style before making your purchase. And once you do, here’s how to keep all your small kitchen appliances sparkling.

Our Best Blending Tips

Add liquids first.

Placing liquids in the blender first helps get things moving. This technique gives you faster blending results.

Start slow.

While it’s tempting to go full speed ahead with a high power setting when you blend, this could result in an uneven blend of ingredients. Instead, start at the lowest setting and work your way up.

Get unstuck.

If the blades get hung up on an item, hit the pulse button a couple of times to help dislodge it, then blend away. When using an immersion blender, it works best if there’s enough liquid in the container to immersion blender up and down if using a small container, or in circles for large containers.

Put Your Blender to Good Use

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Berry Smoothie Bowl

We turned one of our favorite smoothies into a smoothie bowl and topped with even more fresh fruit and a few toasted almonds for a little crunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Chipotle Butternut Squash Soup

My hearty soup uses herbs and vegetables from the garden along with convenient pantry items, so it’s easy, fast and mostly fresh. Your family will devour it. —Roxanne Chan, Albany, California

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Pork Tacos with Mango Salsa

I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum. —Amber Massey, Argyle, Texas

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S'mores Milk Shake

When cabin fever hits, we whip up a beverage that tastes like s’mores. Oven-toasted marshmallows and a blender make it happen. —Sarah McKenna, Centennial, Colorado

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Homemade Spicy Hot Sauce

I created this spicy recipe one day using what I had available from my garden: hot peppers, carrots, onions and garlic. The carrots make this recipe stand out. —Carolyn Wheel, Fairfax, Vermont

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Peach-Chipotle Baby Back Ribs

My son and I collaborated in the kitchen one day to put our own unique twist on classic baby back ribs. We added a sweet peachy glaze and a little heat with chipotle peppers. It was a great bonding experience, and now we have a keeper recipe for fall-off-the-bone ribs. —Rebecca Suaso, Weaverville, North Carolina

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Grilled Eggplant Panini with Basil Aioli

I love being able to use the bounty of fresh vegetables and herbs from my garden for summer meals. This sandwich is loaded with veggies and has such a satisfying crunch. The melty provolone finishes things off perfectly. —Joseph A. Sciascia, San Mateo, California

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Spiced Pumpkin Coffee Shakes

The winter holidays are my favorite time of year, and this spiced pumpkin drink is one reason I love the season so much. If you don't have a coffee maker, it's OK to use instant coffee—just make it stronger. —Kathie Perez, East Peoria, Illinois

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Cod with Hearty Tomato Sauce

My father made up this sweet, flavorful recipe for my mother when he took over the cooking. We serve it with whole wheat pasta or brown rice. —Ann Marie Eberhart, Gig Harbor, Washington

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Berry Breakfast Parfaits

Expecting brunch company, but short on time? My quick, delicious and beautiful parfaits are the perfect solution. Feel free to mix and match your favorite berries. —Lisa Speer, Palm Beach, Florida

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Pronto Potato Pancakes

Pancake lovers know these fluffy delights are not just for breakfast. Try serving these savory ones as a side dish with any main, or enjoy them solo topped with some homemade applesauce. They will not disappoint. —Darlene Brenden, Salem, Oregon

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Horchata

In this Horchata recipe, the mixture of ground rice and almonds is accented with a hint of lime. Depending on your preference, you can use more or less water for a thinner or creamier beverage. —James Schend, Pleasant Prairie, Wisconsin

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Makeover Traditional Cheesecake

Though softer than a full-fat cheesecake, this lightened-up dessert has all of the original's delectable flavor. It's sure to make any special event more festive. —Anne Addesso, Sheboygan, Wisconsin

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Fennel Carrot Soup

This soup is perfect as a first course or a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds—a pleasant complement to the carrots, apple and sweet potato. —Marlene Bursey, Waverly, Nova Scotia

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Butternut Squash and Sausage Stuffed Shells

I rarely invite friends for dinner without someone requesting this easy pasta casserole. The sweet squash complements the spicy sausage, and the creamy goat cheese makes it all just melt in your mouth! You can substitute manicotti or even rolled lasagna noodles for the shells. The stuffed shells and sauce can be prepared a day ahead and assembled just before baking. —Taylor Hale, Sonoma, California

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Ginger Salmon with Cucumber Lime Sauce

Lime and ginger is a favorite flavor combo for me, especially with grilled salmon. So good. Even with the cucumber sauce, this recipe is easy, too. —Noelle Myers, Grand Forks, North Dakota

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Yogurt Breakfast Drink

Sleepyheads will savor this dreamy smoothie. Simply blend yogurt, milk and orange juice concentrate for a fresh start to your day. —Renee Gastineau, Seattle, Washington

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Old-World Puff Pancake

My mom told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their "get acquainted" visit in 1927. At that time, cooks measured ingredients in pinches, dashes and dibs. But through the years, accurate amounts were noted. My wife and I continue to enjoy this dish today, particularly for brunch. —Auton Miller, Piney Flats, Tennessee

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Creamy Seafood Enchiladas

Shrimp and crab plus a flavorful sauce add up to outstanding enchiladas. I made them for an annual fundraiser, and now they’re always in demand. Spice up the recipe to your taste by adding more green chiles and salsa. —Evelyn Gebhardt, Kasilof, Alaska

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Strawberry Watermelon Slush

We like to relax on the back porch with glasses of my slush after a long, hot day. Strawberries and watermelon blend up with lemon juice and sugar for an instant refresher. —Patty Howse, Great Falls, Montana

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Bananas Foster Baked French Toast

Mmm…bananas Foster for breakfast! This yummy baked French toast serves up all the taste of the spectacular dessert in fine fashion. —L G Nasson, Quincy, Massachusetts

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Traditional Meat Loaf

Topped with a sweet sauce, this meat loaf tastes so good that you might want to double the recipe so everyone can have seconds. It also freezes well. —Gail Graham, Maple Ridge, British Columbia

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Hearty Taco Chili

Ranch dressing mix and taco seasoning give extra special flavor to my hearty chili. Folks will come back for seconds. —Julie Neuhalfen, Glenwood, Iowa

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Herbed Turkey Breasts

Fresh thyme and marjoram lend amazing flavor to turkey breast. It comes out of the slow cooker perfectly tender. —Laurie Mace, Los Osos, California

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Thick Strawberry Shakes

Cool off with a thick and rich treat that will remind you of a malt shoppe! Nothing can beat this strawberry shake recipe. —Kathryn Conrad, Milwaukee, Wisconsin

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Black Bean Tart

This colorful dish was a hit at a get-together I had for friends. I served the tart with sour cream on the side, a green salad and crusty bread. —Ellen Papa, Miami, Florida.

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Pork Burritos

As a working mother, I depend on my slow cooker to help feed my family. We all love the spicy but slightly sweet flavor of these tender burritos. —Kelly Gengler, Theresa, Wisconsin

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Contest-Winning Roasted Tomato Soup

Just before the first frost of the season, we gather up all of the tomatoes from my mom’s garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it’s roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.—Kaitlyn Lerdahl, Madison, Wisconsin

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Strawberry-Carrot Smoothies

My children resist veggies, but they love smoothies. This smoothie packs in lots of good-for-you fruits and veggies, but to my kids, it's just a super delicious breakfast. —Elisabeth Larsen, Pleasant Grove, Utah

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Pecan-Crusted Chicken Nuggets

I loved chicken nuggets as a child. This baked version is healthier than the original, and it's a great meal for kids. — Haili Carroll, Valencia, California

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The post Here’s Everything You Need to Know About Blenders appeared first on Taste of Home.

Christine Rukavena