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Top Of The Best Baking Cups Reviewed In 2018Last Updated February 1, 2018
№1 – Grady Kitchens – Batter Dispenser & 12ct Silicon Baking Cup Combo
№2 – Wilton 415-2286 300 Count Polka Dots Standard Baking Cups
№3 – Wilton Baking Cups, Mini, White, 350-Count
A selection of metal cutters allow you to create simple but effective cake decorations and fun biscuit shapes.
A dredger is useful for lightly dusting surfaces with flour or icing sugar when rolling out doughs or icing. However a tea strainer or sieve can perform the same function perfectly well.
Food processors are generally quite large in size but smaller than a stand mixer, and are available in different size capacities. They’re easy to use: simply feed food through the opening at the top of the machine and choose your speed setting.
Ideal for: chopping and slicing vegetables, particularly into small pieces for soups and sauces. A stand mixer may be more suitable if you’re looking to buy an appliance for mainly baking tasks.
Basic, cheaper hand blenders will only include the chopping blade while more advanced models may come with attachments for tasks such as whisking, chopping and mashing.
Ideal for: blending soup, sauces, smoothies and baby food. Whisk attachment can be used for whipping cream and beating egg while chopper blades are useful for shredding herbs, garlic, vegetables and nuts. Smaller than food processors and greater control when blending.
A hand mixer is a compact handheld appliance for mixing, whipping or whisking. It features twin beaters, and sometimes a dough hook and balloon whisk, which rotate to blend, stir, knead and whip ingredients.
They’re usually quite lightweight, easy to store away and relatively inexpensive compared to stand mixers.
Ideal for: gentle baking jobs like whipping cream, whisking egg whites and blending cake ingredients.
Jug blender and smoothie maker
Some blenders have a larger capacity, around 1.5-litres, making them an ideal choice for families. Personal blenders feature a smaller blending jug for one or two portions, which can also be used as a drinking cup when you’re on-the-go. These blenders may also have the ability to blend seeds, nuts and stalks as well as crushing ice.
Prices differ depending on power, speed and material and typically range from £20-£300. Plastic jugs are lighter for lifting and storing away, whilst glass jugs are heavier, more solid and less likely to get scratched. Blenders and smoothie makers take up less room than food processors and are generally easy to store away, if you don’t want to keep it on show.
Metal Measuring Cups
Metal measuring cups live up to their constituent material’s reputation for being durable. Their downside applies equally to all metal kitchen tools – they’re subject to potential scratches that can harbor bacteria and open the door for rust to form. That just means that cooks and operators should be diligent and routinely check for those signs of wear that mean the utensils should be replaced.
A major benefit of metal measuring cups is that their markings are generally etched – not printed. Those markings will never fade and be the cause of your having to replace a set of cups. Metal measuring cups are generally heavier than the alternatives, providing a balanced feel that many cooks appreciate. Their heft also means they can sit up on their own, so ingredients can be poured directly into them. The rigidness of the metal helps their handles resists bending from the weight of dense ingredients like sugar.
If you decide to opt for metal measuring cups, try to find those that are constructed of one piece of metal rather than those with welded, soldered, or riveted handles. Cups constructed from multiple pieces provide nooks and crannies that create a home for bacteria and are hard to clean around. Alternately, cups with their handles mounted on the exterior should be easy to clean.
Glass Measuring Cups
It’s obvious, but the major drawback to glass measuring cups is that they can be broken when they’re dropped, while their plastic and metal counterparts tend to be more forgiving. Glass is also subject to shattering under the thermal shock caused by rapid temperature changes, so glass generally doesn’t make an ideal vessel for measuring hot foods.
The big advantages of glass measuring cups is that they will never absorb color or odor from foods and they’ll never rust or scratch. They’re very easy to keep clean, since the slick surfaces don’t promote sticking. They also are extremely easy to read, since the markings are typically bold and slow to degrade, and because they retain their clarity with proper cleaning, unlike plastic cups that can cloud. Those benefits may make it the material of choice in kitchens where staff can be trusted to treat their tools like their own.
If your current machine’s motor base is so lightweight that the appliance stutters across the counter when in use, you should consider upgrading to model with a heavier build.
A food processor is the best tool for quickly performing a variety of chopping, slicing, and shredding tasks—such as chopping nuts, slicing vegetables, and shredding cheese—that would be more tedious and time consuming by hand. Food processors are also handy for blending wet ingredients (like tomatoes for pasta sauce) or for preparing homemade mayonnaise and vinaigrettes. However, if you want to puree velvety soups or to crush ice for smoothies, you’ll need a blender. (For details on the differences between blenders, processors, and mixers, we’ve covered the subject in some depth.)
For processing small batches of ingredients, you might want to consider getting a mini food processor—even if you have a full-size version. A mini model will process smaller quantities more efficiently, and its diminutive size means it’s easier to move around a counter, store, and clean.
If you have an older machine that still works well, stick with it. But if your current machine’s motor base is so lightweight that the appliance stutters across the counter when in use, you should consider upgrading to model with a heavier build. And if your processor is 1cups or smaller but you cook for more than two people, you might want to switch to a model with a larger bowl for blending wet ingredients or making bigger batches of shredded veggies or grated cheese.
How we picked and tested
After testing food processors over the past four years, we still think the Cuisinart Custom 14-Cup (pictured fourth from the left) is the best for most people.
At its most basic, a food processor consists of a work bowl that sits on a motorized drive shaft. The bowl’s lid has a feed tube for inserting food to be chopped, diced, sliced, ground, or even kneaded (in the case of dough). Most food processors come with S-shaped blades and various disks for grating and slicing, but a host of other attachments—such as julienne disks and citrus juicers—are also available.
Flaws but not dealbreakers
We read a few reviews that dislike how the Cuisinart Custom’s lid locks with the feed tube in the back rather in the front (standard for most models). However, we think it’s actually easier to see the ingredients in the bowl when the feed tube is positioned in the back of the lid.
The Cuisinart Custom’s shredding disk isn’t adjustable like Breville Sous Chef’s, which has multiple settings similar to a mandoline. That said, you can still buy additional slicing disks through Cuisinart. The included slicing disk makes approximately five-millimeter slices, which is fine for most tasks, but you’d probably want the mm slicing disk for making homemade potato chips.
The only task the Cuisinart Custom didn’t excel at was chopping nuts. Most were evenly chopped, but there were a handful of nuts that remained in large pieces. But since the Cuisinart Custom mastered every other task, we don’t think this is a dealbreaker.
Long-term test notes
After four years of long-term testing, we’ve consistently liked using the Cuisinart Custom. We’ve made slaws, grated cheese, blended dips, and kneaded pizza dough in it, and it has worked well. The 14-cup bowl doesn’t leak, and the controls are exactly what you need.
The bowl has scratched a bit (because we’ve stored the sharp blades inside the bowl). We’ve also noticed on other Cuisinart models that the plastic on the S-blade attachment discolors slightly with prolonged use. However, we haven’t tested the Cuisinart Custom long enough for this to happen. Overall, we still really like using this machine.
We were impressed by the KitchenAid 3.Mini Food Processor, which proved to be a workhorse in our tests.
KitchenAid 3.Cup Mini Food Processor
The KitchenAid produced more even textures than the other mini processors we tested and did so quickly. It chopped onions better than our former pick, the Cuisinart Mini-Prep Plus. (We recommend cutting a whole onion into eighths prior to pulsing for best results.) It also chopped a quartered tomato very evenly; we had to cut a tomato into smaller pieces to get the same results using the Cuisinart Mini-Prep Plus. The KitchenAid also cleanly cut parsley, whereas the Cuisinart Mini-Prep Plus tore it, causing it to oxidize faster.
Both the Cuisinart Mini-Prep Plus and the KitchenAid Mini Food Processor made perfect batches of mayonnaise. However, the KitchenAid excelled at dicing carrots while the Cuisinart struggled to chop a tough jumbo carrot and took nearly three times as long. The residual carrot juice also dyed the white plastic parts on the Cuisinart Mini-Prep Plus and discolored the bowl. Neither model excelled at chopping whole almonds, however; we think full-sized processors are best for this task.
The Mini Food Processor looks almost identical to a full-size processor, except that it has a knob that can be adjusted for chopping and pureeing. The chop setting moves the blade at a slower rpm, while the puree button operates at a faster rpm.
And, of course, the KitchenAid 3.Mini Processor is quite a bit smaller and easier to move around than bigger machines. Most mini choppers don’t have hefty bases like a full-size processor, and the KitchenAid is no exception. However, at just under pounds, it has a slightly heavier base compared to our previous pick, the Cuisinart Mini-Prep Plus. We didn’t notice any straining or stuttering of the KitchenAid 3.Mini Food Processor’s 240-watt motor, even when chopping a tough jumbo carrot. Since you won’t use it for heavy tasks such as making bread dough, we don’t think there’s much risk of burning out the motor.
The KitchenAid 3.Mini Food Processor excels at emulsifications. In fact, of all the food processors, blenders, and immersion blenders we’ve tested for various guides, we found making mayo easiest in a mini food processor. That’s because its lid has a small indent to hold oil and a small hole that allows the oil to pour directly onto the blades so you have a consistent, measured stream. With this method, the mayonnaise comes together without your having to control the flow of oil.
Making mayonnaise in the KitchenAid 3.5-Cup Mini Food Processor is exceptionally easy due to a small well and hole in the lid for adding oil.
Our testers preferred the handle on the bowl of the KitchenAid 3.Cup Mini Processor. Other mini models, such as those sold by KitchenAid and Farberware, lack this feature. We struggled to remove the bowl on models that didn’t have a handle, especially when working with greasy hands. We also love the push-button activation on the KitchenAid, where the lid meets the handle. We found it easier to operate than holding down buttons on the base of the Cuisinart Mini-Prep Plus. The plastic ring around the lid can also be removed for easy cleaning.
Our testers liked the placement of the push-button activation on the KitchenAid 3.5-Cup Mini Food Processor where the lid meets the handle.
The KitchenAid 3.Mini Food Processor comes with a one-year warranty. If you experience problems under normal household use, contact KitchenAid for support.
The Breville Sous Chef performed best overall in our tests, but it’s far larger and has more attachments than most people need.
Full-size food processors
The Breville BFP660SIL Sous Chef 1Food Processor did well in our tests, but it didn’t outperform the 16-cup Breville Sous Chef or our top pick, the Cuisinart Custom. In our tests, the Breville BFP660SIL Sous Chef wasn’t able to chop tomatoes or almonds as evenly as the 16-cup Breville Sous Chef. Its smaller 12-cup capacity was also more limiting than the Cuisinart Custom’s 14-cup bowl.
We were not impressed with the Magimix by Robot-Coupe 14-Cup Food Processor. In our tests, it wasn’t able to produce as even a chop as the Breville Sous Chef or Cuisinart Custom. The feed tube on the Magimix is very wide, so thin items like carrots fall to the side and produce an uneven grate. The rounded lid also creates a wide gap around the perimeter of the slicing blade, which allows large pieces of food to slip through into the bowl. The machine also seized up while preparing pizza dough and was noisier than other models we tested.
The Cuisinart FP-13DGM Elemental 1Cup Food Processor and Dicing Kit was not able to chop as evenly as our picks. Our testers were impressed with the dicing kit, which chopped firm vegetables like potatoes and carrots into even cubes. However, since this was the only task it excelled at, we don’t think it’s best for most people. The motor on this model was noisy and the base is very lightweight.
We decided not to test the Braun FP3020 12-Cup Food Processor since it’s the same price as our top pick with a smaller capacity. We can’t justify paying more for a smaller machine. The Braun FP3020 is also only 600 watts versus the 720 watts of our main pick.
In our tests, the Cuisinart Prep 1Plus didn’t mix big batches of dough as well as the Cuisinart Custom due to its smaller bowl. It also struggled to grind bread crumbs and leaked around the shank at the center of the bowl when processing wet ingredients.
The KitchenAid 13-Cup ExactSlice was our least favorite of the large processors. The base shook and the motor eventually seized when processing pizza dough.
The Cuisinart Elite FP-12DCN performed well in our tests, but it comes with a gasket on the lid that frequently trapped flour and sticky ingredients. Our testers also preferred the Cuisinart Custom Pro’s 14-cup capacity over the Elite’s 12-cup capacity.
In our tests, we found that a 14-cup capacity food processor bowl is ideal for most people. For this reason, and based on other reviews on the web, we were able to rule out many models from Cuisinart, Breville, Braun, Hamilton Beach, Magimix, Procter Silex, KitchenAid, Oster, and Black+Decker with bowls under 1cups.
Additionally, we looked into blender/food processor hybrids by Cuisinart, De’Longhi, and Ninja. We like the idea that you could get two machines in one, but according to reviews, they don’t stack up to our top picks in food-processing ability alone.
Mini food processors
The Cuisinart Mini-Prep Plus was our former mini chopper pick. We still think it’s a powerful machine, considering its diminutive size, but it wasn’t able to chop as evenly as the KitchenAid 3.Cup Mini Food Processor. In our tests, it moved across the counter as it struggled to chop a tough jumbo carrot. It also tore the parsley we chopped, whereas the KitchenAid produced a clean, even cut.
The Farberware 3-Cup Mini Chopper lacks a handle on the bowl, which made it difficult to remove from the base, especially when working with greasy hands. Also, this chopper left behind an entire piece of onion after pulsing and produced the most unevenly chopped almonds out of all the models we tested. And it doesn’t have holes in the lid for making mayo.
Our testers found the base of the VonShef Food Processor to be too large for a mini-chopper. However, the biggest problem with this processor is the wide gap between the top of the slicing/grating disk and the bottom of the feed tube, which caused onions and cheese to roll around and create irregular slices. Also, this model couldn’t make mayo; the gap between the blade and the bowl was too large to create an effective emulsion.
Scramble Your Brownies
An even heat is probably the hardest thing to achieve when baking without a true oven. That’s why Boehrer doesn’t bother. She’ll pour brownie mix into a pan over hot coals, and then scramble them much the way you’d scramble eggs. Stir them every few minutes, and pull the pan off the heat before the brownies are completely done. The result is like a messy molten lava cake—you might even like it better than baked brownies, says Boehrer. For peace of mind, use powdered eggs to minimize the risk of foodborne illness.
Turn Your Camping Stove into an Oven
Camping stoves, when used wisely, can be great for baking, but you have to get creative. Boehrer recommends building a “tower of power” on your one-burner to get maximum heat over a large and even surface area. To do this, wrap your wind screen around the base of the stove so your pot sits on top of the screen. Then, top your pot with a “pot parka,” a foil-lined cozy you can find online. The parka cocoons the whole thing and locks in heat. Depressurize your stove, and set it to medium heat so as not to nuke the bottom of your cake.
Next, pour your cake batter into a Fry-Bake pan (the choice of most NOLS instructors for backcountry baking), and cover it with the cozy. Check it after about ten minutes—if the middle of the cake still jiggles but you can smell the bottom burning, put a lid over your pot, pull it off the stove, and build a small fire using twigs directly on top of the pot. NOLS actually has a deep library of instructional videos on baking, with good demonstrations on how to build the “tower of power” and “twiggy fire.” This one on how to bake a cake is a great place to start.
Grease and flour a 12-inch fry pan.
In a separate container, mix dry ingredients; add liquids and stir until dry ingredients are incorporated.
Pour mixture into pan and bake 1to 1minutes, using a twiggy fire.
Serve with stewed spiced apples or wild berry sauce poured over each serving. Also good plain or with honey-cinnamon butter.
Mix all dry ingredients together in a Ziploc.
Add all wet ingredients to the bag, seal, and mix as thoroughly as possible.
Empty bag onto a plate, and knead the dough for about five minutes, until completely incorporated and the dough is smooth and shiny.
Cover and let rest for 30 minutes. While you wait, find a long stick, scrape the end to remove the outside bark, and soak this end in water. Once your campfire is roaring, place the soaked end of the stick into the fire to get it hot. This is one instance where you want to cook with flames, not hot coals.
When your stick is hot, work a long, thin strip of dough around the end. Heating the stick first will help steam the inside of the bread.
Place the dough end over the campfire and rotate occasionally to achieve an even golden-brown color on all sides. (The milk powder helps with caramelization.)
Beet fritters with smoked salmon from A Man, A Pan, A Plan. (Courtesy Rodale)
You can do better than frozen meals
The solution for time-starved foodies isn’t to resort to takeout three nights a week or meal delivery kits that come with way too much packaging waste. It’s to find cookbooks written for the way you cook: still dripping with sweat from your after-work trail run, one eye on the clock, one eye on your email, and both hands chopping at warp speed. Here are six cookbooks with recipes that will get you from hangry to satisfied in less than an hour.
First of all thanks for reading my article to the end! I hope you find my reviews listed here useful and that it allows you to make a proper comparison of what is best to fit your needs and budget. Don’t be afraid to try more than one product if your first pick doesn’t do the trick.
Most important, have fun and choose your Baking Cups wisely! Good luck!
So, TOP3 of Baking Cups
- №1 — Grady Kitchens – Batter Dispenser & 12ct Silicon Baking Cup Combo
- №2 — Wilton 415-2286 300 Count Polka Dots Standard Baking Cups
- №3 — Wilton Baking Cups, Mini, White, 350-Count