At the push of a button, the blender's blades make a tornado of fat and water, emulsifying the liquid ingredients quickly and efficiently so you don’t have to do it slowly by hand. Follow these ...

The blender technique produces small flakes some four or five layers thick on average, but apparently without defects — meaning high electrical conductivity.

Former Food & Wine editor Kelsey Youngman shares her tips for making the best frozen drinks in a blender every time, from layering the ingredients to crushing the ice.