I was asked this question when I excitedly listed off all the things I could make, were I the owner of a stand mixer (I do this every few months). I came up with: -mixing meat (like for meatloaf or dumplings) -kneading dough for...

I second this. I’d love to have a Kitchen Aid stand mixer, but I would love even more to have the one my mother has from this era that she inherited from her grandmother. It still works great.

Since we’ve already had the food processor use thread, and since a new purchase of mine is a stand mixer, I thought it an appropriate time for this thread. What goes into your mixer? What attachments do you own and use?

averaging about 7 minutes. My Cook’s Illustrated cookbook says that stand mixers make better bread as the risk of overflouring is reduced. They also mention that instant or fast acting yeast is preferable to the regular dry...

I know almost everyone who has one loves his/her KA stand mixer, but how do the accessories stack up? I’m most curious about the slicer, grinder, and citrus juicer. It’s hard to tell from the limited description...

I am a new (and young) baker looking for a recommendation for my first stand mixer. I’ve done some research about the various brands, the machine’s functionality, and such. So far I’ve concluded that KitchenAid...

of that. Let’s talk about my ca. 1950 KitchenAid stand mixer, whose accessories range in age from 72 years to brand-new, and they all fit perfectly and work really well. The only time it’s been in the shop was right...

Is there any huge difference to the home cook/baker between the Professional, Epicurean, Custom, etc. lines of KitchenAid stand mixers? i.e. if I have less than the Professional, should I expect to be unable to perform certain...

the crumb I wanted, the hand kneading was such a B**** that it lead to a lot of swearing, and the bread turned out the same.) Since I just got a big food processor, I decided to make two identical batches, one with my Kitchenaid...

Arguably the most popular German sausage.

A delicate veal sausage packed with flavor— it beats store-bought every time.

The classic German sausage.

Thin, buttery cookies loaded with chocolate chips.

Slightly bitter caramel whipped into a sweet buttercream with a touch of salt.

Possibly the easiest cake ever.