Which Personal Blender is Best? Plus, How to Make Homemade Froyo and Lemon Posset

Buy Our Winning Personal Blender: cooks.io/2Gy7FCZ
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Get Our Lemon Posset with Berries Recipe: cooks.io/2urzQyE
Get Our Ginger Frozen Yogurt Recipe: cooks.io/2IaDLlz
Host Bridget Lancaster goes into the test kitchen with test cook Dan Souza to learn how to make the best Ginger Frozen Yogurt at home. Then, equipment expert Adam Ried reviews digital scales in the equipment corner. Next, gadget expert Lisa McManus uncovers the best personal blenders. Finally, test cook Tim Chin shows host Julia Collin Davison how to make perfect Lemon Posset with Berries.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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[@mikepellerin4611]

Who else wanted Tim to say "Give it the old tappa, tappa!"

[@joeysausage3437]

You are the Tappa Tappa if you listen to Frank Zappa.

[@MichaelHanleyRFSN]

I love watching Tim cook. Would love to see him more. Great knowledge he provides during his recipes.

[@harveyh3696]

I got some OXO scale time ago because of ATK's recommendation and is still serving me well. Though you can remove the scales' plate for cleaning, I loosely drape a piece of plastic wrap over the entire scale when I think there might be some excess mess.

[@yolandamccurdy6277]

I love watching u two ladies as hosts. I also like the fact that the cook and the host sample at the same time. The show is so enjoyable to watch now.

[@imari2305]

Two awesome recipes. Nice to see the new young chefs on ATK. Brigitte, Julia you both are doing great. Still miss Chris but glad to see you both holding down the fort and leading the troops. Peace and love :-)

[@BROILLA]

the WEIGH/WHEY puns are too much LOL love this show

[@harveyh3696]

I got my NutraNinja about a year ago and am satisfied with its performance. Nice to know that the personal blender I've been using is a ATK product top pick!

[@spectre2025]

I have a Oster blender that was given to my parents as a wedding present in 1958 . Still works like a charm , use it daily .

[@LanceHamright]

Tim did an awesome job. His personality, pacing and stage presence was very natural. It would be great to see him be a bit more playful to match the host. Awesome addition to the cast and thank you ATK for another great episode!

[@scottfromoahu2896]

Lance Hamright totally agree. Tim was great.

[@Jkw211]

Omg… "more playful to match the host"?! Yes, lets make them all the same. The words foil and counterpoint come to mind. As well as unique, individual and personality. Tim is GREAT just the way he is- and a PERFECT addition to the cast.

[@finfan7]

He just seemed slightly nervous. He'll relax into it over time.

[@parmodsharma4576]

Tim was great but they cut short each episode at the end. Poor editing!

[@NoZenith]

I also agree. I'm not seeing much of him. I wonder if he's still around?

[@larrytemp3063]

6:20 LOVE THE ENDING TUNE

[@openmind2161]

Lisa is still there ,i m glad she was the best part of test kichen

[@sfr2107]

I like her but i miss the tall awkward guy

[@NoZenith]

Tim is so freaking adorable! That's probably somehow offensive and not constructive but I love how he's not really awkward but he's just so straightforward and so easy to understand

[@oojit007]

I bought the OXO Good Grips scale about 3 months ago after seeing your last review and I'm relieved that it still holds up. I LOVE it. Definitely agree with your recommendation.

[@josephboisvert2030]

Thanks for the heads up on the blender review. Nice!!

[@conradheinlein5509]

I always like the cooking science videos. Moving cartoons are worth a million words. Thanks so much.

[@barrilha]

I love the food science explanations in ATK.

[@SonOfFurzehatt]

That's a strange way to do it - measure out 3/4 cup of whey and discard it and then hope you have 1/2 cup left over. Why not measure the 1/2 cup and throw the excess away?

[@polyjohn3425]

Because they're looking for a specific amount of reduction, not a specific amount of whey to add back in.

[@quadreb]

Please show your work - this is simply bad math.

[@seikibrian8641]

"That's a strange way to do it - measure out 3/4 cup of whey and discard it and then hope you have 1/2 cup left over. Why not measure the 1/2 cup and throw the excess away?" You're absolutely correct; that was very strange.

[@asadb1990]

actually why throw out whey at all. in indian curries, you can add whey in place of water to give dish extra tanginess.

[@marielarsen6571]

Asad the great greek yoghurt make accid whey you shoud not add it to food, normal whey is not a problem

[@vennsync8480]

Glad to see the blender I finally bought ended up being their favorite. I've never been steered wrong by ATK's cookware tests.

[@kkakacek]

I'm making the Ginger Frozen Yogurt later this week after my Lyle's Golden Syrup arrives. I can't wait! I'm bookmarking the Lemon Posset to make, too. You folks are so interesting and entertaining. I've tried many new techniques and recipes after watching these KZbin videos.

[@AmericasTestKitchen]

So glad to hear it! Happy cooking. :)

[@robynkrest8178]

Tim AND dan 😍😍😍😍😍😍😍 they both do it for me 💜💜💜💜

[@2brntb]

Tim is so precise and he should be on with more recipes.

[@maxwellcofehouse]

Give us more Lisa Mcmanus, she needs her own full show again, BRING HER BACKKKKK

[@anonnnnnsh]

It was so trustworthy when Lisa was the reviewer. It's just becoming another sales gimmick now.

[@Amy-iu3wc]

I am so pleased with the new incarnation of ATK. The gals have learned to strike the perfect balance between "yukkin' it up" and being serious and instructional. Great job.

[@michaelellixson3633]

I love all the things that you guys do you are the best

[@annmatthews8084]

Love both recipes, but especially the yogurt!

[@Forevertrue]

Thanks always good stuff from America's test Kitchen! I save the whey for lots of stuff though. Great video production as usual!

[@paultribbett7765]

tim is great ,,great diction and personality ,,he's a keeper..and frighteningly young and that's a good thing..

[@normadurr818]

Great job!

[@marilynsnider8183]

I love that little possum. I have a 30 year old piggy that's too cute for words.

[@EJRhees]

Ginger frozen yogurt sounds amazing!

[@DearHenryA]

Instead of getting a small personal blender, just use a canning jar with the base of your regular blender. Most regular blender bases will fit. After blending just add a lid and ring or save your peanut butter or mayo lids that fit the canning jars.

[@anonnnnnsh]

how do you add the full canning jar to the blender?

[@ramrod132]

I have the Ozeri scale and have used it for years. The platform is removable- you just rotate it to the right and lift. It's held in place by a bayonet mount, similar to a British lightbulb.

[@drstit]

Worth a try I reckoned.

[@Olive_O_Sudden]

I've had the Ozeri kitchen scale for years and I can tell you, the platform is easily removable for cleaning (maybe not as easily as the Oxo, but it's served me well).

[@PecanPie1102]

I love you guys&gals for 40 years since you were on channel 13 and wbt?? Boston. Your even more Awesome now on KZbin.

[@tymmezinni]

Put the posset in a little apron and sell it... I'd buy one!

[@pennyduncan5980]

Love Tim! And Ms Possett:)

[@Jackiemk007]

Yogurt looks delicious and the lemon dessert I will be making 😀

[@semco72057]

I have to get myself the kitchen scale you all said was nice, and not expensive. I need one and since I will be using it in the home that one is for me.

[@lisaboban]

Dan! The bread makers in the audience are screaming, "Don't throw away the whey!" But the frozen yogurt looks amazing...

[@rosebur3404]

When you boil the cream doesn't it scorch?

[@jonathaneaton9122]

He never mentions the amount of Lyles he uses. May I assume a quarter cup?

[@mshoneybunny2you]

can wait to try out the yogurt recipe..

[@mickjr270]

Ninja! Good advice on the personal blender.

[@leslieslass]

New subscriber. Good video by the way.

[@Incaensio]

Tim nailed it

[@Appaddict01]

I have the Ozeri and I love it.

[@peacenow4456]

lemon anything yum

[@thihal123]

I have the smaller version of the Oxo scale, the 5.5lb version. Totally worth it

[@dcwatashi]

Etekcity has 2 digital scales one is about $11 and the other one is $16. Both are spot-on as I have weighed small parcels before going to the post office and the scales at the post-office matched the scales at home. The one that is $11 the switch to change from metric is underneath the scale. The other model has a blue back light and you don't have to reach underneath the scale to change to metric

[@kd1s]

Used an Ozeri for many years until it died. Got a nice flat LED based scale. Love it to death. I think it was less than $20 on Amazon.

[@silverfeigner]

Lemon and blueberry is a great combination.

[@3670jallen]

Love the new setup. Keep up the great work ladys!

[@maddiejo85]

I have problems with processed sugars (white & artificials). Could you get the same results using only honey & unsweetened yogurt?

[@AnnavBF]

But um, the Ozeri does have a removable top. Twist and go! I have it and it is fantastic.

[@tigerdeer]

Can you use something like Agar Agar instead of gelatine and if so how much? Thanks.

[@kkakacek]

I made this today and, for me, the ginger is just too strong. Next time I make it, I will cut the amount of fresh and dried ginger in half. UPDATE: I take it back. A couple of days later and it tastes perfect. Not too spicy at all. This is a keeper.

[@rudestalk1990]

“That ginger tho” 😂

[@gladtidings4all]

What brand yogurt did you use?

[@toddellner5283]

Nice episode with great advice. Have you ever considered doing a segment on making ice cream with liquid nitrogen?

[@MiamiCoffee2023]

Hello Lisa, is there a newer blender video?

[@JeremyForTheWin]

fun fact: add salt to the strained yogurt and you have labneh which is delicious on pita, with hummus and basically anywhere you would use sour cream

[@jneedham2580]

I love everything about ATK. But I felt this was a good platform for me to say what is on my mind. I have health issues that do not allow me to eat seeds, nuts, or corn. I would like to see programming addressing this problem. I have figured out I can replace corn most times with hominy. Any ideas?

[@s2mctaylor]

Anybody know what kind of container ( or where to buy it) that the frozen yogurt was stored in???

[@summerrose1545]

I just reuse old yogurt containers.

[@MisfitSpazz01]

I think it might be the Zak! Designs Insulated Ice Cream Container, but I'm not sure.

[@travissimpson7061]

So for the possit, is the lemon juice a separate ingredient or because it's still just lemon, the zest & juice of the same item, it's considered a single ingredient...??? Shouldn't salt be added to the cream, sugar and zest?

[@mamieanding5691]

Where do I buy the stuffed possit? My college chemistry prof had a stuffed mole that broke in half (velcro!) To demonstrate the mole method of calculation.

[@scorpionsunday9483]

Ok, just where did that chef get that light blue chef's coat?

[@remij9592]

So can Greek yogurt be used instead of straining yogurt since Greek yogurt is just strained regular yogurt

[@Appaddict01]

Did you watch the video they said the texture using Greek yogurt was gritty.

[@sadolan1]

How cute is Tim

[@CaptainDominic]

Well I haw to break out the ice cream maker. What's the nutritional information on this

[@sophieg8522]

What?! You don't throw away whey! It's so healthy and useful!

[@expeditin]

Possette here we come!!

[@rockshot100]

Whey is awesome on steamed vegetables. Why throw it out???

[@stevethea5250]

6:20, whabbout Nutribullet ??

[@specialk22tt]

You didn't review the Breville Boss To Go. Love mine.

[@mdem5059]

Hadnt had a chance to watch the video yet, did they review the Vitamix s30? I personally have that and it's pretty amazing.

[@anonnnnnsh]

there was no reviews of anything except their sale item.

[@johnrobinson6449]

Because I have shopped for kitchen food scales several times and found reliable comparative information quite lacking I am quite pleased to see this equipment review. But there is ONE thing about the Oxo scales that annoys the living living hell out of me. And that is the fact that they use one-eighth ounce fractions of ounces instead of one-tenth ounce graduations. WHAT WERE THEY THINKING!

[@tendersheep667]

Is FroYo healthy? I mean I know it's supposed to be a better alternative to ice cream but is it really that drastic of a difference?

[@annvogelpohl3502]

I got that Ozeri scale and love it.

[@cozyvamp]

So, where can I get that Posset plush toy? ;)

[@robvas]

Less equipment tests, more taste tests!

[@lilyg4925]

I would like to have the blender segment done again. She went through it too fast and didn’t really talk about the rest of them. It seemed like a commercial specifically for Ninja.

[@lordgarion514]

Absolutely not. ATK isn't a YT channel. They are a TV show that airs on PBS. ATK is also a pay site and cookbook company. And federal law states that all shows on PBS must disclose all sponsors. Which they do on their site, and now also on their YT vids. They take zero money from companies who's products they test. If you want the full testing, you have to join the site. All this is, is a way for them to make a few extra bucks from views and affiliate links.

[@lilyg4925]

You don’t have to see it

[@forTodaysAdventure]

fructose is twice as sweet as sucrose. By splitting it, you did the same as you would have if you had just added twice as many sucrose molecules

[@SchuylerRice]

Hey ATK, It would be really awesome to have a video on how to make ice cream, froyo, and popsicles that are SUGAR FREE. It seems impossible, but I’m sure there must be a way...

[@blasebaker]

you didn't say how much golden syrup?

[@Phoenix85006]

Who knew that food science could be so sexy? More Dan please ❤️

[@stacyt814]

Is posset similar to syllabub?

[@wwoods66]

_This_ one is, yeah. 'The word "posset" is mostly used nowadays for a cold set dessert loosely based on the drink, containing cream and lemon, similar to syllabub.' en.wikipedia.org/wiki/Posset

[@keithbrooks3406]

Isn’t sucrose a disaccharide?

[@janekailey2173]

First of all, ice cream ALSO gets hard as a rock in the freezer. Second, yogurt (even NONFAT)+sugar+ICE CREAM MACHINE=great frozen yogurt!

[@yobebooo]

Can you recommend a vegetarian thickener for the frozen yogurt?

[@ayeshaashraf7949]

Beshemoth you can use agar agar which is vegetarian gelatin

[@annvogelpohl3502]

Do a search for "bean gums," lots of options available.

[@lightdark00]

What's stopping you to go fully plant-based? 😱 Kite Hill makes an amazing almond based yogurt. Which I wonder if it would be a good candidate to freeze. All vegan yogurts already have thickeners in them and I don't believe you can thicken them. Kite Hill has a Greek yogurt with no off tastes which might help.

[@lightdark00]

Xanthan gum, guar gum, locust bean gum, pectin and carrageenan are the common vegan thickeners. If you want the fat, cholesterol, and your health lowered, eggs are also a vegetarian thickener.

[@Pritam.Bhagat]

BeSt coffee maker review plzz

[@finfan7]

They did one as a standalone video. Check the upload history.

[@noodlegawd]

Haha, that's "fine"!!!

[@Vishnu6]

Dan is so cute

[@ptrcglr]

9:45 I have fully hardened ............ ginger frozen yogurt .. OH

[@appnzllr]

Tim didn't say how much of Lyle's to add.

[@zacharylavender1568]

I would add a tsp of vanilla extract...

[@kayo5291]

Your Greek yogurt is chalky? What brand are you buying?

[@Alexajin]

Gief.

[@joeysausage3437]

Why pour 3/4 cup just to chuck it out?

[@BSGA22]

hey

[@SuperPussyFinger]

"I’ll see you later."

[@HawkGirl69]

Dan is such a cutie

[@Sheeshening]

49$ for a scale with only gram precision? wtf