There Are SO Many KitchenAid Stand Mixers—How Do I Choose?!

When my boyfriend of six years (now fiancé) proposed a little over a year ago, two thoughts kept running through my mind. The first, of course, was how excited I was to spend forever with the love of my life. And the second? That we needed to put a KitchenAid stand mixer on our future wedding registry. I know it sounds silly, but I’ve been pining over it for years. You see, I loved to bake when I was in high school. I would regularly give my friends cookie cakes and other sweet treats—so much so I garnered a reputation for being our group’s resident baker. But when I went to college, I hung up my apron and have been looking to get back into baking ever since. (I know, even I’m surprised that I didn’t succumb to the sourdough trend in March 2020.)

With multiple speed ranges, a planetary rotation that hits every part of the mixing bowl, and a bunch of fun colors to choose from, KitchenAid’s stand mixer is sure to be the golden ticket to my confectionary future. Not only will it take some elbow grease out of the recipes I know and love—here’s looking at my precious cookie cakes—but it’ll also give me the confidence to try new ones, too. Of course, KitchenAid’s stand mixers aren't a one-type-fits-all situation, so which model is the best? To get to the bottom of it, I asked five professional bakers about their favorite KitchenAid stand mixer. Though each model has small nuances, their advice will hopefully help point you in the right direction.

Read More >>



from Food52 https://ift.tt/qov9ZXB
via IFTTT

Comments

Post a Comment

Popular posts from this blog

You Can Eat Martha Stewart's Baked Goods (Without Baking a Thing)

It’s a new year, which means it’s time for a new project for Martha Stewart, who I can only assume never, ever sleeps (meanwhile I, a 26-year-old, get fussy after anything less than a rock solid eight and a half hours ). This time, it’s not a partnership with Snoop Dogg or a craft store or a CBD-company . Martha Stewart has teamed up with Goldbelly to bring her lifelong favorite baked recipes—everything from flaky, buttery French croissants to luxurious kouign amann to sticky-sweet apricot danishes to her Extraordinary Chocolate Chip Cookies —straight to your home. “I’m thrilled to partner with Goldbelly to bring my favorite baked cookies and pastries to their loyal customers," said Martha Stewart in a statement. "Thoughtfully packaged in my signature Martha blue, these cookies are baked using some of my life-long favorite recipes and they make the perfect gifts for your loved ones or for yourself.” Read More >> from Food52 https://ift.tt/9c4W8MLeB via IFTTT
Read more

29 Great American Diners

Image
Lille Allen/Eater America’s diners account for some of the oldest restaurants in the nation. Here are some of the most iconic. A diner is a mood. It’s the slosh of sharp, black coffee poured from a steel tank behind the counter into a heavy white mug. It’s the miniature packets of butter and strawberry jelly waiting for their foil to be peeled back. It’s the waitstaff who’ve been scribbling orders on blue-striped checks for 40 years and know how to balance eight plates of pancakes on one arm. It’s the assurance that your eggs will always come out just the way you like them — not too runny in the whites, with a soft orange yolk built to drag slices of crisp, buttery, industrial-grade toast through. The promise of feeling like a regular no matter how many times you’ve actually visited. America’s diners account for some of the oldest and most iconic restaurants in the nation. A dying breed by some accounts and a resurgent one by others, they’re shorthand for a vision of the Unite...
Read more

Beyond Impossible: The Sanitarium and World War II Past of Meat Substitutes

Image
Photo by Tom Kelley/Getty Images We’ve come a long way from John Harvey Kellogg’s “protose cutlets” It’s no stretch to say that fake meat is having a moment . With the popularity of brands such as Impossible Foods and Beyond Meat joining fast-food menus and grocery store aisles alike, plant-based meats are no longer seen as a sad option for vegetarians long denied flavor with meat substitutes (though, as we know, plenty of vegetarian food is packed with flavor), but for anyone who enjoys a good burger, fried chicken, or nuggets. But are meat substitutes really the future of eating? Maybe by necessity as food resources run out, but not likely by choice. In fact, despite the big money raked in by Impossible and Beyond over the past few years, industrial meat consumption in America is actually on the rise. This week on Gastropod , Cynthia Graber and Nicola Twilley see how the not-sausage gets made, with visits to the Impossible Meat lab and Meati , a Colorado-based start-up that’...
Read more