How We Test
ProductReportCard's team evaluated 10 food processors using a series of standard tests that included slicing tomatoes and russet potatoes, chopping onions and parsley, shredding carrots and parmesan cheese, making almond butter, whipping cream, and kneading pizza dough. However, we did not conduct heavier tests, like making nut butter or dough, in machines that recommended against it. We felt these tests covered a wide range of cooking projects and would speak to the performance and versatility of each processor. We also tested the liquid capacity of each work bowl, weighed the base, and checked out all of the features from safety systems and feeder tubes to retractable cords and lid seals.
As with any real life testing, tomatoes may have varied in ripeness from one test to the next and we may have used slightly more grapeseed oil in one almond butter batch than we did in another. But in general, we strived to keep things as consistent as possible so we could really compare these units fairly. We didn't receive compensation from any manufacturers for reviewing their products and we purchased each machine at its retail price. All the testing was completed in a home kitchen. We discussed each outcome and took notes before moving on to the next test, all the while snapping photos to document our findings.
Hopefully, our insights during testing will help you find the best food processor to suit your lifestyle, cooking preferences, budget, and storage capacity. Check out our Overview Comparison Grid to see how they all stacked up.
Our Pizza Dough Recipe
(Adapted from Epicurious)
- 3/4 cup warm water (105F to 115F)
- 1 envelope active dry yeast
- 2 cups bread flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 tablespoons olive oil
Stir yeast into warm water and let stand until yeast dissolves, about 5 minutes. Mix flour, sugar, and salt in food processor and, while machine is running, pour in the yeast mixture and olive oil. Once a ball has formed, remove it from the machine and knead for about 5 minutes on a floured surface. Place the dough into a bowl that has been lightly coated with olive oil. Cover with plastic wrap and let stand for 1 hour until doubled in volume and then punch down the dough. Enjoy!