How to Make the Most of Your Food Processor

what it can do

Dice / Chop / Slice / Emulsify / Blend / Knead Dough

What to cook

Sauces / Purées / Salsa / Dough / Ground Meat / Coleslaw / Nut Butter / Breadcrumbs / Hummus

Trendy small appliances come and go, but the food processor is one that’s a proven mainstay.

This workhorse can chop, slice, shred, and purée many different ingredients—and probably far faster than you can with a knife and cutting board. Some models can even knead dough and grind meat. It’s definitely a lifesaver when cooking for a crowd or preparing multiple batches of a recipe. In those situations, a bigger model with a capacity of 11 to 16 cups might be ideal.

If storage space is tight, a 7-cup model is fine for most tasks and is still plenty useful, especially because it can be difficult to process small amounts (say, a few

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13 things that make cooking during the summer easier

Beat the heat with these efficient cooking gadgets.
Beat the heat with these efficient cooking gadgets.

— Recommendations are independently chosen by Reviewed’s editors. Purchases you make through our links may earn us a commission.

Summer is arguably the most difficult time to cook. Yes, the sun stays out longer, but it’s all a facade. Between summer activities and the grueling heat, cooking is often the last thing on our minds. That means many of us go back to takeout night after night, which can seriously add up. Thankfully, there are a few items that make cooking during the summer easier and can save you a ton of time, so you can get back to enjoying the warm weather.

From meal kits to kitchen gadgets, these 13 things will make summer cooking less of a chore this year.

1. A precise meat thermometer

Perfectly cooked meat every time.
Perfectly cooked meat every time.

If you have yet to buy a meat thermometer, your

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How Food Businesses Nationwide Are Responding

These are unprecedented times. It seems like the whole world has been brought to its knees, from the rapid and destructive spread of COVID-19 to the protests in response to police brutality and the murders of Ahmaud Arbery, Breonna Taylor, and George Floyd. The food industry isn’t exempt. So as things develop, we’ve asked people working in the food industry, from coast to coast, to share what they’re seeing in their communities, how they’ve been affected, and how they’re responding.

Wednesday, July 8

“I’m a Black man, and business really became second once this Black Lives Matter movement came.”

Troy “Chef T” King and Selena Johnson, Six Forks Burger Co., Louisville:
TK: I’ve always been trained as an entrepreneur to not mix business and politics. This is the first time where I actually said no—business actually is with politics. With me being Black and us having interracial children, it

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Building a Better Basically

On the first page of her book Vibration Cooking: or, The Travel Notes of a Geechee Girl, anthropologist, griot, and food writer Vertamae Smart-Grosvenor writes, “In reading lots and lots of cookbooks written by white folks […] there is no reference to black people’s contributions to the culinary arts. White folks act like they invented food and like there is some weird mystique surrounding it.” (Thanks to Samin Nosrat for sharing this.)

This was 1970 but the words still hold true today. In the fifty years since, the predominantly white world of food media has not adequately acknowledged the Black community, without whom this this country’s food system would not exist. We, Bon Appéit and Basically included, have much work to do.

Since its inception, Basically has focused on recipes and cooking advice. But those recipes and that advice have not included nearly enough of the food, cooking

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