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The Best Food Processors in Canada of 2026
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Getty / Sloniki
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Cuisinart DFP-14BCNY
Excelled at almost every task, chopping and slicing as well as a razor sharp knife, as well as kneading dough into a smooth elastic ball. Shredding mozzarella was the only chore at which it faltered. Read More
Pros
- Excels at every task
- Fits under a cabinet
- Quiet
Cons
- Slightly inconvenient chute lock
- Doesn't shred mozzarella evenly
Cuisinart FPC-100 Complete Chef
The Cuisinart Complete Chef Cooking Food Processor is a fully functioning food processor that also works as a multicooker. Read More
Pros
- Bowl and chopping blades clip into place
- Attractive design
- Multi-function, including cooking
Cons
- Doesn’t shred mozzarella evenly
- Doesn’t chop well when bowl is full
Breville BFP800XL Sous Chef 16 Pro
In addition to top notch performance it offers every imaginable bell and whistle and then some. If you cook often in large quantities and have the change, this 16-cup machine is worth the money. Read More
Pros
- Huge 16-cup capacity
- Comes with five dics and three blades
- Wide chute that cuts French fries
Cons
- Takes up large space
- Hard to be stored away
KitchenAid KFCB519
This 5-cup food chopper is perfect for small kitchens that lack counter and storage space. Read More
Pros
- Battery-powered
- Easy to use
- Chops and slices well
Cons
- Small capacity
- Lack of accessories
KitchenAid KFP0718
This attractive moderately-sized processor is great for chopping, mincing, shredding, and slicing, but falters at kneading dough. All the parts store inside its bowl. Read More
Pros
- Excels at chopping and mincing
- Attractive
- All parts store inside bowl
Cons
- Small capacity
- Stalls when kneading dough
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Cuisinart DFP-14BCNY
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How We Tested Food Processors
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What is a Food Processor?
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Other Food Processors We Tested
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When you’re cooking up a storm, a large, high-quality food processor is a must-have. In mere moments, it can chop vegetables or blitz a bunch of parsley into dust, and some can even knead bread dough for you.
If you’ve never used one of these must-have kitchen appliances, you may find there's a bit of a learning curve to properly utilize the slicing blade. But once you master the operation, you’ll never again find it too much trouble to slice spuds thinly for scalloped potatoes, shred carrots for salads, or grind peanuts and almonds to make your own nut butters at home.
We've recently re-tested the best food processors and added new products to this guide, confirming the Cuisinart "Custom 14" DFP-14BCNY is still the top food chopper on the market. It gives top-notch performance without hogging too much kitchen counter space. With 14 cups (3.3 litres) of capacity, it's perfect for home cooks. However, if you’re looking for a more stripped-down experience, we've got plenty of other options.
This Cuisinart excelled at almost every task, from chopping onions and slicing tomatoes to kneading pizza dough.
How We Tested Food Processors
We pulverized, minced, and chopped our way through lots of food while testing the best food processors.
The Tester
Hi, I'm Sharon Franke, and I’ve been reviewing kitchen equipment for upwards of 30 years. Before that, I worked as a professional chef in New York City restaurants for seven years. Now, most of my cooking is done on weekends in my small apartment kitchen. While I’m a whiz with a knife, I wouldn’t want to live without my food processor for tasks like finely chopping veggies for a tabbouleh or preparing pastry dough for tarts and quiches.
And I’m Lindsay Mattison, a trained professional chef and dinner party enthusiast. I’m the type of person that uses every single pot and pan in the house when I’m cooking dinner (and, I’ll probably dirty up all the tasting spoons and mise en place bowls, too).
The Tests
To find the best food processors, we first tested seven full-size products over the course of a few weeks. Each appliance wasrated on how well it chopped onions, minced parsley, ground almonds, sliced potatoes, tomatoes, and pepperoni, shredded mozzarella cheese, and cut potatoes into julienne strips. In those that were designed to knead dough, we made pizza dough, too.
Since these machines can be complicated at times—especially if this is your first time food processing—we spent a lot of time poring over each of its manuals. Did it explain how to use the processor thoroughly or did we still have to experiment to determine how to assemble the parts, use the attachments, and process specific foods?
We also considered whether it was easy to lock the lid onto the work bowl and use the controls and how much of a racket it created when running.
While we didn’t include size in our ratings, we took it into consideration as once you see what it can do, you may want to give your food processor a permanent place on your countertop. We also checked whether or not these food choppers include a storage case.
What is a Food Processor?
A food processor is a kitchen appliance that's known for quickly chopping all your large foods into mini bits. But it can do more than chop! It mixes, purees, emulsifies, grates, and shreds all your ingredients. There are two main features that set this appliance apart from others in your kitchen—its settings and its blade.
Most food processors come with base settings that include pulse and puree. Pulsing allows you to chop ingredients in short bursts—this is best used when adding large chunks to the processor, as it allows you to chop or puree them down to a manageable size. Even if you're going to eventually puree the ingredients, it’s a good idea to pulse the big pieces first so they don’t get stuck in the blade.
On the other hand, when you puree in your food, the blade blends ingredients continuously. This is the perfect setting for making pesto or tomato sauce. Most processors allow you to control the speed of your puree—typically with high and low settings. A high speed will emulsify your ingredients more, while a low speed will leave you with chunkier bits.
High-end models may also come with more advanced chopping options, but for the most part, these standard settings work perfectly. It's more important to have a powerful model, which is one of the key aspects we tested in this guide.
What's the Difference Between a Grating Disc and a Slicing Disc?
Food processors have a removable blade, which not only makes cleaning much easier but allows you to use a variety of specific attachments. You’ll want to use your standard blade for pulsing and pureeing, but the following are two common attachments that are helpful for other food prep.
Grating Disc: A grating attachment works well for items like carrots, potatoes, and cheese. To use it, remove the standard blade and place the grating disc on the middle spoke in your processor. Reattach the lid, then remove the pusher from the feed tube—that's the little "chimney" that allows you to drop ingredients into the processor. Hold the pulse button and add your ingredients. You should use the pusher to press your ingredient further into the processor. Do not use your fingers!
Slicing Disc: To slice an ingredient, follow the same steps as grating, but use the attachment that has a thin slicing line across it. You can use this attachment to shave Brussels sprouts, make potato gratin or slice up other vegetables.
How to Use a Food Processor
It can do everything short of actually cooking your dish. Here are some quick tips on how to use it to its fullest potential.
- Chop dry ingredients: Use the pulse feature to chop larger foods into small pieces. Press and release the button until you've reached the desired size. This can be done to anything from onions and carrots to nuts.
- Puree wet ingredients: Use the puree setting to combine wet and dry ingredients and create an emulsified consistency. Hummus, for example, is easy to make in your processor.
- Mix and blend ingredients: Remember when we were talking about pastries? Your processor isn’t limited to savoury dishes—you can make cookie or pastry dough or knead bread dough in your processor, as the blades can chop and blend cold butter into dry ingredients.
- Don't mash potatoes: Please don’t mash potatoes in your food processor. Chop, shred or grate raw spuds, but don’t use the appliance on cooked potatoes. When you use a sharp blade to mash potatoes, it breaks down the enzymes in the cooked vegetable and makes them unstable. This leads to gluey potatoes and very sad spirits.
How Do I Clean a Food Processor?
There’s good news and bad news. The bad news is that food processors can take some work to clean. There are a lot of pieces to remove and soak, and some components have nooks and crannies that are difficult to fully clean. There are a few easy-to-clean models available if you're not one for careful scrubbing.
The good news, however, is that all the pieces are removable, and many can go in the dishwasher.
Other Food Processors We Tested
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Meet the testers
Lindsay is a professional chef, recipe developer, writer, and developmental editor. After years of working in restaurant kitchens, she turned to writing to share her passion for local, organic, and seasonal ingredients with home cooks and food enthusiasts.
Sharon Franke
Contributor
Sharon has tested and reviewed kitchen equipment for over 30 years. Before becoming a cooking tools maven, she worked as a professional chef in New York City restaurants.
Kate Tully Ellsworth is the Executive Editor of Lifestyle & Commerce at Reviewed. She oversees editorial partner content that focuses on brands and products our editorial team and tested and loved. She also oversees Pets, Streaming, Sleep, Health & Fitness, Sex Toys, Style, and Parenting. You can find her work on Reviewed, USA Today, Taste of Home, Reader's Digest, and The Family Handyman.
Kate got her degree in English writing from Belmont University and enjoys writing about how to shop, where to shop, and when to shop. Her passions include Star Wars, baking, and the Great British Bake Off. She's based in Nashville, TN, where she lives with her beautiful husband and beautiful daughter.
Valerie Li Stack is a senior staff writer for Kitchen & Cooking. She is an experienced home cook with a passion for experimenting with the cuisines of countries she's visited. Driven by an interest in food science, Valerie approaches the culinary scene with a firm grasp of cooking processes and extensive knowledge of ingredients. She believes food speaks to all people regardless of language and cultural background.
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