Cuisinart Food Processor

Cuisinart Food Processor

This is the shit. The powerful motor will quickly chop and puree any food. It's a perfect match with my stainless steel Cuisinart ice cream maker. Salsa, creamy soups, breadcrumbs, anything you want chopped up chunky or smooth, this is the machine to get.

  • Foodies Flashcards are the perfect gift for foodies everywhere, and will have anyone talking flavor profiles, foams, and food trucks in a flash. Box contains 50 cards plus an accordion-fold game insert.

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  • I LOVE cinnamon, but I never knew there was so much variety.

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  • Featuring twenty projects ranging from edible origami to glowing lollipops, cryogenic martinis to Tupperware boom boxes, the book draws from the expertise of programmers, professors, and garden-variety geeks and offers something t... Featuring twenty projects ranging from edible origami to glowing lollipops, cryogenic martinis to Tupperware boom boxes, the book draws from the expertise of programmers, professors, and garden-variety geeks and offers something to delight DIYers of all skill levels.

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  • mmmm.... chewy, crunchy, yummy, chocolate goodness in every bite. No more fighting over the edge pieces. Perfect for those of us who always hope to get the corner brownie.

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  • My Christmas gift from him b/c I've been asking for one for ages now! Versatile and definitely NOT messy at all! Settings are great on it and I love the multiple speeds!

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  • The KitchenAid Cook for the Cure mixer is amazing. First of all, anyone who enjoys baking needs a kitchenAid mixer. I have baked so many batches of cookies with my family's. Plus, it supports Breast Cancer Research. And, its a lig... The KitchenAid Cook for the Cure mixer is amazing. First of all, anyone who enjoys baking needs a kitchenAid mixer. I have baked so many batches of cookies with my family's. Plus, it supports Breast Cancer Research. And, its a light shade of pink. This mixer is a great gift for anyone who likes spending time in the kitchen. So much can be done with it, and it looks so fantastic on your counter!

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  • unique, fun, a great gift!

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  • The BIBLE for anyone who wants to learn all the chemistry, biology, and physics behind cooking and baking. It's like learning how to fish - once you know how and why things cook and bake, you won't have to rely on following recipe... The BIBLE for anyone who wants to learn all the chemistry, biology, and physics behind cooking and baking. It's like learning how to fish - once you know how and why things cook and bake, you won't have to rely on following recipes to the letter anymore.

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  • No, no, don’t use your measuring cup to scoop your flour! You need to pour the flour into your measuring cup so it doesn’t compress. Then be sure to take the back of a knife and level the cup. Oh, by the way, you probably should t... No, no, don’t use your measuring cup to scoop your flour! You need to pour the flour into your measuring cup so it doesn’t compress. Then be sure to take the back of a knife and level the cup. Oh, by the way, you probably should take that knife and stir up all the flour before you start scooping; it settles during shipping. And yeah, you need to do this whole procedure with each cup you measure out. Or, you could use a scale. While the rest of the world weighs most ingredients, we, here in the States, measure them. And measuring is not especially accurate. Is a cup of bran the same as a cup of whole-wheat flour? Not by weight. In fact, a cup of unsifted white flour will weigh five ounces, while a cup of sifted flour will weigh only four ounces. And if you’re baking bread that uses eight cups of flour, then you’ve just added one full cup of flour. In baking that leads to disaster. Read more at

  • Nothing says fall like New England. Nothing says New England like the taste of maple syrup. There is just something comforting and warming about it. No where says maple syrup like Vermont. This maple syrup comes straight from the ... Nothing says fall like New England. Nothing says New England like the taste of maple syrup. There is just something comforting and warming about it. No where says maple syrup like Vermont. This maple syrup comes straight from the maple trees in the spring. It is perfect for all your maple needs! You can even get maple candy for this year’s ghosts and goblins!

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  • One of our customers writes: 5 Stars! If you are a vanilla lover, you have to have this in your pantry A friend showed me this product and I bought some right away. As a former pastry chef, I am always on the lookout for qual... One of our customers writes: 5 Stars! If you are a vanilla lover, you have to have this in your pantry A friend showed me this product and I bought some right away. As a former pastry chef, I am always on the lookout for quality products that help keep me keep in touch with my professional roots. The flavor is clean, true vanilla and the seeds add that quality look and flavor. The pump dispenser makes it easy to use, and I found myself adding touches of vanilla where I wouldn't have normally bothered. I will never be without it again.

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  • Standing over the stove with pork slices spitting up at me, feeling guilty about pouring the bacon fat down the drain, and scraping all those bits off the pan and soaking it and washing it had me thinking about the soy alternative... Standing over the stove with pork slices spitting up at me, feeling guilty about pouring the bacon fat down the drain, and scraping all those bits off the pan and soaking it and washing it had me thinking about the soy alternative again. And then, that wacky pork lover himself, Alton Brown, showed me the light. Well, actually, he showed me the oven and the joys of bakin’ bacon.

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  • There are several techniques in cooking that I call foundation cooking. One of those is the quiche. There is nothing complicated or difficult about making a quiche. Except maybe making the crust! Here’s my foolproof piecrust... There are several techniques in cooking that I call foundation cooking. One of those is the quiche. There is nothing complicated or difficult about making a quiche. Except maybe making the crust! Here’s my foolproof piecrust recipe: Go to Whole Foods Market and buy their really delicious (made with good ingredients) frozen piecrusts. You just fill the crust (still frozen) and pop it in the oven. The crust’s flaky, tender, and tasty. Now we’ve got the crust out of the way, it's time to move on to the filling!