The gold standard for stand mixers, planetary motion means that the beater of the mixer rotates and revolves around the bowl at the same time. This motion gives the attachment more points of contact and leads to more consistent mixing.

For the essential stand mixer, we went with a tilt-head (instead of a lift-bowl. That design makes the mixer more compact for apartments and small kitchens while also making it easier to swap attachments for complicated recipes.

Use levels 1 - 3 to knead yeasty doughs like bread and pasta dough. Use levels 2 - 4 to blend heavy mixtures like cakes, meatloafs and mashed potatoes. Use level 6 to incorporate air when beating eggs and whipping cream. Pulse for sudden bursts (and for fun).

The pure copper motor is made in Sweden and housed in a chef-grade cast-aluminum housing that's both strong and light. Translation— this was made to last for decades, not years.

We went for a taller bowl. This makes the bottom floor of the bowl smaller and allows the mixer to blend small quantities. 5 quarts is big enough for a small party but small enough to whisk a 3 egg omelette. The fixing plate at the bottom holds the bowl in place and reduces vibrations to a minimum.

The air-vents keep the machine from overheating by dispersing the motors heat. The non-slip suction cups keep the mixer from wobbling, shaking and making too much noise.

Attach the whisk to your stand mixer. Pour 1 cup of heavy cream, 2 tablespoons of sugar, and 1 teaspoon of vanilla extract into the bowl. Set the mixer to speed 4 and whip for 2-3 minutes. Stop when the cream forms stiff peaks.

Use the whisk attachment on your stand mixer. Pour 2 cups of heavy cream into the mixing bowl and set the mixer to speed 4. Run for 6-8 minutes until the cream separates into butter and buttermilk. Watch for the butter to clump together and separate from the liquid.

Attach the dough hook to your mixer. Combine 4 cups of flour, 1/4 cup of sugar, and 1 teaspoon of salt on speed 1. Add 4 eggs and 1/2 cup of milk, mixing on speed 2 for 2 minutes. Gradually add 1 cup of softened butter, mixing on speed 4 for 8-10 minutes until the dough is smooth and elastic.

Use the paddle attachment. Combine 2 cups of flour, 1 tablespoon of baking powder, and 1 teaspoon of salt on speed 1. Add 1/2 cup of cold, cubed butter, mixing on speed 2 for 1-2 minutes until the mixture resembles coarse crumbs. Add 1 cup of cold milk, mixing on speed 1 for 1 minute until just combined.

Using the paddle attachment, combine 1 cup of softened butter and 1 cup of sugar on speed 2 for 2 minutes until light and fluffy. Add 1 egg and 1 teaspoon of vanilla extract, mixing for another minute. Gradually add 2 ¾ cups of flour, mixing on speed 2 for 2 minutes until dough forms.

Use the paddle attachment to mix 1 cup of softened butter with 1 cup of sugar and 1 cup of brown sugar on speed 2 for 2 minutes until creamy. Add 2 eggs and 1 teaspoon of vanilla extract, mixing for another minute. Gradually add 3 cups of flour, 1 teaspoon of baking soda, and 1 teaspoon of salt on speed 2 for 2 minutes until well combined.

Attach the whisk to your mixer. Beat 4 egg whites on speed 4 until foamy. Gradually add 1 cup of sugar, beating on speed 6 for 5-7 minutes until stiff peaks form. The meringue should be glossy and hold stiff peaks.

Attach the paddle to your mixer. Beat 1 cup of softened butter and 1 1/2 cups of sugar on speed 2 for 2 minutes until light and fluffy. Add 2 eggs and 1 teaspoon of vanilla extract, mixing for another minute. Gradually add 2 1/2 cups of flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt, alternating with 1/2 cup of milk, mixing on speed 2 for 2 minutes. Fold in 1 cup of chopped strawberries on speed 1 for 30 seconds.

Use the dough hook attachment. Combine 3 1/2 cups of flour, 1 teaspoon of sugar, 1 packet of yeast, and 2 teaspoons of salt on speed 1. Add 1 1/2 cups of warm water and 2 tablespoons of olive oil, mixing on speed 2 for 5 minutes until the dough is smooth and elastic.

Using the paddle attachment, beat 1 cup of softened butter on speed 2 for 2 minutes until creamy. Add 3 cups of powdered sugar, 2 tablespoons of brewed coffee, and 1 teaspoon of vanilla extract, mixing on speed 2 for 2-3 minutes until smooth and fluffy.

Attach the dough hook to your mixer. Combine 4 cups of flour, 1/4 cup of sugar, 1 packet of yeast, and 1 teaspoon of salt on speed 1. Add 1 cup of warm milk, 1/4 cup of melted butter, and 1 egg, mixing on speed 2 for 6-8 minutes until the dough is smooth and elastic. Let rise until doubled in size.

Attach the paddle to your mixer. Cream 1 cup of softened butter, 1 cup of brown sugar, and 1/2 cup of sugar on speed 2 for 2 minutes until light and fluffy. Add 2 eggs and 1 teaspoon of vanilla extract, mixing for another minute. Gradually add 2 cups of flour, 1 teaspoon of baking soda, and 1 teaspoon of cinnamon, mixing on speed 2 for 2 minutes. Fold in 3 cups of rolled oats, 1 cup of chopped walnuts, and 1 cup of raisins on speed 1 for 1 minute.

Using the dough hook attachment, mix 3 1/2 cups of flour, 1/4 cup of sugar, and 1 teaspoon of salt on speed 1. Add 1 cup of warm milk, 1/4 cup of melted butter, and 1 egg, mixing on speed 2 for 6-8 minutes until the dough is smooth and elastic. Let the dough rise until doubled in size.

Using the paddle attachment, cream 1 cup of softened butter, 1 cup of sugar, and 1 cup of brown sugar on speed 2 for 2 minutes. Add 2 eggs and 1 teaspoon of vanilla extract, mixing for another minute. Gradually add 3 cups of flour, 1 teaspoon of baking soda, and 1 teaspoon of salt on speed 2 for 2 minutes until well combined. Fold in 2 cups of chocolate chips on speed 1 for 30 seconds.