Updated: Feb. 08, 2024
Want to add a new kitchen appliance to your roster? Immersion blender vs. blender may be the matchup on your mind. Find out which model you'll want based on your cooking style.
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Shopping for a new blender? Don’t rush to the traditional blender models. Instead, learn about all the options out there. You might just find that a smaller model better fits your needs.
Learn the difference between types of blenders, the best blenders and when you should use each.
sydney watson/taste of home
What Is a Countertop Blender?
When you thinkblender, your mind probably goes to a classic countertop model. That’s a lidded pitcher mounted on a motorized base which makes the blades spin inside the pitcher.
These larger blenders often have many settings including puree, blend, chop and even crush ice for frozen drinks. Features like these make countertop blenders the go-to tool for creating homemade smoothies, purees and smooth soups.
Contrary to popular belief, cleaning a blender is easy, so don’t hesitate to plug yours in whenever you need it.
Pros
- Powerful
- Versatile, thanks to multiple speeds and features
- Splash-free blending
- Super smooth results
Cons
- Take up valuable kitchen space
- Pricey
What Is an Immersion Blender?
Buying an immersion blender—also known as a stick or hand blender—is another option. These gadgets are much smaller than their countertop counterparts. They consist of a motorized handle with an easy-to-clean, detachable blending mechanism. Some models include extra attachments like whisks or even small food processors.
Immersion blenders are better suited to different tasks than traditional blenders. Because they’re compact, they’re ideal for making small-batch recipes like vinaigrettes and homemade whipped cream.
Stick blenders also work well to smooth out sauces and soups. With this gadget, there’s no need to transfer the recipe to a pitcher or bowl; you can blend right in your saucepan. In general, handheld blenders work best with softer ingredients (don’t try to crush ice with one of these!).
Pros
- Affordable
- Compact and easy to store
- Easy to clean
- Ideal for small jobs
- Can blend right in your cooking vessel—no need to transfer to a pitcher
Cons
- Can’t chop, crush, etc.
- Not as powerful as countertop models
Consider our Test Kitchen’s top immersion blenders.
Which Type of Blender Is Right for You?
Consider your cooking habits. If you make lots of smoothies, baby food, frozen drinks or big batches of soup, we recommend a powerful countertop model.
If you don’t reach for a blender very often, we recommend picking up a less expensive immersion blender. You can still blend ingredients in soups and sauces, but you won’t need to sacrifice a lot of storage space.
This being said, the right solution for you might be to have one of each type! Both are incredibly useful gadgets—not to mention they can be awfully fun to use.
Put Your Blender to Good Use
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Berry Smoothie BowlWe turned one of our favorite smoothies into a smoothie bowl and topped it with even more fresh fruit and a few toasted almonds for a little crunch. —Taste of Home Test Kitchen, Milwaukee, WisconsinGo to Recipe
Chipotle Butternut Squash SoupMy hearty soup uses herbs and vegetables from the garden along with convenient pantry items, so it’s easy, fast and mostly fresh. Your family will devour it. —Roxanne Chan, Albany, California
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Taste of Home
Pork Tacos with Mango SalsaI've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum. —Amber Massey, Argyle, Texas
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Taste of Home
S'mores Milk ShakeWhen cabin fever hits, we whip up a beverage that tastes like s’mores. Oven-toasted marshmallows and a blender make it happen. —Sarah McKenna, Centennial, Colorado
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Homemade Spicy Hot SauceI created this spicy recipe one day using what I had available from my garden: hot peppers, carrots, onions and garlic. The carrots make this recipe stand out. —Carolyn Wheel, Fairfax, Vermont
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Peach-Chipotle Baby Back Ribs Recipe photo by Taste of Home
Peach-Chipotle Baby Back RibsMy son and I collaborated in the kitchen one day to put our own unique twist on classic baby back ribs. We added a sweet peachy glaze and a little heat with chipotle peppers. It was a great bonding experience, and now we have a keeper recipe for fall-off-the-bone ribs. —Rebecca Suaso, Weaverville, North Carolina
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Grilled Eggplant Panini with Basil AioliI love being able to use the bounty of fresh vegetables and herbs from my garden for summer meals. This sandwich is loaded with veggies and has such a satisfying crunch. The melty provolone finishes things off perfectly. —Joseph A. Sciascia, San Mateo, California
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Taste of Home
Spiced Pumpkin Coffee ShakesThe winter holidays are my favorite time of year, and this spiced pumpkin drink is one reason I love the season so much. If you don't have a coffee maker, it's OK to use instant coffee—just make it stronger. —Kathie Perez, East Peoria, Illinois
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Cod with Hearty Tomato Sauce Recipe photo by Taste of Home
Cod with Hearty Tomato SauceMy father made up this sweet, flavorful recipe for my mother when he took over the cooking. We serve it with whole wheat pasta or brown rice. —Ann Marie Eberhart, Gig Harbor, Washington
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Berry Breakfast Parfaits Recipe photo by Taste of Home
Berry Breakfast ParfaitsExpecting brunch company but short on time? Parfaits are the perfect solution. Feel free to mix and match with whatever berries you have on hand. —Lisa Speer, Palm Beach, Florida
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Pronto Potato PancakesPancake lovers know these fluffy delights are not just for breakfast. Try serving these savory ones as a side dish with any main, or enjoy them solo topped with some homemade applesauce. They will not disappoint. —Darlene Brenden, Salem, Oregon
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Horchata Recipe photo by Taste of Home
HorchataIn this Horchata recipe, the mixture of ground rice and almonds is accented with a hint of lime. Depending on your preference, you can use more or less water for a thinner or creamier beverage. —James Schend, Dairy Freed
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Makeover Traditional CheesecakeThough softer than a full-fat cheesecake, this lightened-up dessert has all of the original's delectable flavor. It's sure to make any special event more festive. —Anne Addesso, Sheboygan, Wisconsin
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Fennel Carrot SoupThis soup is perfect as a first course for a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds—a pleasant complement to the carrots, apple and sweet potato. —Marlene Bursey, Waverly, Nova Scotia
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Taste of Home
Butternut Squash and Sausage Stuffed ShellsI rarely invite friends for dinner without someone requesting this easy pasta casserole. The sweet squash complements the spicy sausage, and the creamy goat cheese makes it all just melt in your mouth! You can substitute manicotti or even rolled lasagna noodles for the shells. The stuffed shells and sauce can be prepared a day ahead and assembled just before baking. —Taylor Hale, Sonoma, California
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Ginger Salmon with Cucumber Lime SauceLime with ginger is a favorite flavor combo for me, especially with grilled salmon. So good. Even with the cucumber sauce, this recipe is easy, too. —Noelle Myers, Grand Forks, North Dakota
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Yogurt Breakfast DrinkSleepyheads will savor this dreamy smoothie. Simply blend yogurt, milk and orange juice concentrate for a fresh start to your day. —Renee Gastineau, Seattle, Washington
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Old-World Puff PancakeMy mom told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their "get acquainted" visit in 1927. At that time, cooks measured ingredients in pinches, dashes and dibs. But through the years, accurate amounts were noted. My wife and I continue to enjoy this dish today, particularly for brunch. —Auton Miller, Piney Flats, Tennessee
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Taste of Home
Creamy Seafood EnchiladasShrimp and crab cooked with a flavorful sauce add up to outstanding enchiladas. I made them for an annual fundraiser, and now they’re always in demand. Spice up the recipe to your taste by adding more green chiles and salsa. —Evelyn Gebhardt, Kasilof, Alaska
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Strawberry Watermelon Slush Recipe photo by Taste of Home
Strawberry Watermelon SlushWe like to relax on the back porch with glasses of my slush after a long, hot day. Strawberries and watermelon blend up with lemon juice and sugar for an instant refresher. —Patty Howse, Great Falls, Montana
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Bananas Foster French Toast Recipe photo by Taste of Home
Bananas Foster Baked French ToastMmm…bananas Foster for breakfast! This yummy baked French toast serves up all the taste of the spectacular dessert in fine fashion. —Laurence Nasson, Hingham, Massachusetts
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Mom's Meat Loaf Recipe photo by Taste of Home
Mom's Meat LoafMom made the best meat loaf, and now I do too. When I first met my husband, he wasn't a meat loaf guy, but this recipe won him over. —Michelle Beran, Claflin, Kansas
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Hearty Taco ChiliRanch dressing mix and taco seasoning give extra special flavor to my hearty chili. Folks will come back for seconds. —Julie Neuhalfen, Glenwood, Iowa
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Strawberry Milkshake Recipe photo by Taste of Home
Strawberry MilkshakeCool off with a thick and rich treat that will remind you of a malt shoppe! Nothing can beat this strawberry shake recipe. —Kathryn Conrad, Milwaukee, Wisconsin
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Black Bean TartThis colorful dish was a hit at a get-together I had for friends. I served the tart with sour cream on the side, a green salad and crusty bread. —Ellen Papa, Miami, Florida.
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Taste of Home
Pork BurritosAs a working mother, I depend on my slow cooker to help feed my family. We all love the spicy but slightly sweet flavor of these tender burritos. —Kelly Gengler, Theresa, Wisconsin
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Contest-Winning Roasted Tomato Soup Recipe photo by Taste of Home
Contest-Winning Roasted Tomato SoupJust before the first frost of the season, we gather up all of the tomatoes from my mom’s garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it’s roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.—Kaitlyn Lerdahl, Madison, Wisconsin
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Strawberry-Carrot SmoothiesMy children resist veggies, but they love this carrot smoothie. It packs in lots of good-for-you fruits and veggies—but to my kids, it's just a super delicious breakfast. —Elisabeth Larsen, Pleasant Grove, Utah
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