Updates

I’ve made custard about sixty different ways. Over fire, under fire, in a blender, in a bowl with a whisk, sous-vide, and-most recently-inside a vacuum chamber spinning at 20,000 RPM.Most...

Vacuum blenders are usually pitched as a way to keep smoothies brighter and “fresher” by reducing air in the jar. That’s true as far as it goes-but it skips the...

The short answer: no-but it can get you closer than a standard blender, and the trade-offs are worth understanding if you’re after a smoother, longer-lasting green juice without investing in...

You spent real money on a vacuum blender. Maybe you read the research, or at least enough of the marketing to know the research existed. You committed to the idea...

I still remember the excitement of unboxing my first vacuum blender. The promise was irresistible: smoother smoothies, greener greens, and nutrient-packed everything. I was ready to revolutionize my morning routine....

Vacuum blenders usually get marketed for smoothies-less foam, brighter color, slower browning. In a baking kitchen, the real payoff is more specific: a vacuum blender is an air-management tool. And...