Blender

Also known as a liquidiser, a blender can be a stand-alone model that sits on the countertop or an attachment to another machine. If you choose one that's an attachment, make sure it's not too tall to fit under wall-hung cupboards.

Unlike a food processor, a blender has a tall narrow goblet with blades of almost the same diameter. This design means that the blades are always within reach of the food, so you can whizz up small amounts without the need to keep stopping and scraping down the goblet. However, make sure there's enough food to cover the blades; it's a good idea to add a bit of liquid first.

Blenders are great at dealing with large amounts of liquid, but not so good with delicate mixtures that need aerating. Use them for smoothies, fruit purées, velvety soups and sauces, rather than say, whipping cream or egg whites.

A heat-proof glass goblet is more hygienic than a plastic one; it's less likely to get scratched or retain unwanted smells.

Speed

So you don't end up splattered, make sure the lid is tightly in place before you start blending at a low speed, which you can increase gradually.

Some blenders have dashboard-like control panels, but all you really need are two or three speeds, and a pulse button.

Noise

It's worth investing in a blender with a powerful motor, which is fantastic for crushing ice cubes for cocktails. Noise can be a problem, although modern blenders are much quieter than the older models. Even so, it's a good idea to try one out in the shop and see if you can make yourself heard over it.

Finally, make sure the base is heavy and wide enough to stop it inching its way across the countertop while blending.