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Which Blender is Right For You?

By Lisa McManus Published

We’ve reviewed dozens of blenders of varying styles, designs, prices, and purposes. So which one is right for you?

High-End Blender

  • ATK Recommends

    Vitamix 5200

     

    Price (approx): $449

     

    Best For: Everything! Heavy-duty blending, smoothies, frozen drinks, milkshakes, raw foods, nuts, grains, and more.

Midpriced Blender

  • ATK Recommends

    Breville Fresh & Furious

     

    Price (approx): $200

     

    Best For: Smoothies, dips, mayonnaise, frozen drinks, milkshakes, nut butters. A serious blender at a moderate price.

Blender Less Than $100

  • ATK Recommends

    NutriBullet Full Size Blender

     

    Price (approx): $80

     

    Best For: Smoothies, frozen drinks, milkshakes, nut butters, dips; low speed is too fast to emulsify mayonnaise.

Hot & Cold Cooking Blender

  • ATK Recommends

    Instant Ace Plus

     

    Price (approx): $150

     

    Best For: Smoothies; dips; frozen drinks; milkshakes; nut butters; hot soups; oat, nut, soy, and rice milks

Personal Blender

  • ATK Recommends

    Ninja Nutri Ninja Pro

     

    Price (approx): $60

     

    Best For: Single servings of smoothies, milkshakes, salad dressings. Small batches right in a travel cup.

Portable Blender

Immersion Blender

Now get your blend on!

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.