Sandwich bread, fresh pasta, and a smoothie you'll actually drink.

Recipes first. Then the mixer, blender, juicer, pasta maker, and a knife that actually stays sharp. If a wooden spoon will do, we'll say so.

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A few favorites

A buttery homemade loaf with a tight crumb — the kind you actually want to toast. The stand mixer does the kneading.

25 minutes active · 1 loaf (9×5-inch pan)

Spinach that actually disappears. Cold, drinkable, and done in a minute in a high-speed blender.

5 minutes active · 2 glasses (about 12 ounces each)

Egg dough, rolled thin, cut into ribbons. The pasta maker is how you get even sheets without a rolling-pin fight.

40 minutes active · 4 servings

Bright, thin, and actually juice — not a smoothie. The masticating juicer presses the liquid out and leaves the pulp behind.

15 minutes active · About 2 glasses (16 ounces)

In the kitchen

The one we use for sandwich bread and Swiss meringue — it kneads and whips so you don't have to.

For green smoothies with no spinach specks, and soup so smooth you can skip the food mill.

Slow-pressed juice that's clear, not foamy. A different drink than a smoothie — and a different machine.

Sunday dinner, rolled thin and cut into ribbons. Fresh pasta cooks in about two minutes.

An 8-inch chef's knife you keep sharp. We use a MAC MTH-80 — thin Japanese blade, pakkawood handle. Everything else in the block is optional.

The extras: an ice cream maker for custard you cooked yourself, plus a mandoline and a citrus press.

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