Say you want to turn the contents of your market's produce section into a frothy breakfast drink. Or maybe you're craving a refreshing frozen cocktail to combat the summer heat. Or perhaps you need to dislodge phage particles from bacterial cells. What do chefs, bartenders and geneticists have in common? They all use blenders. In the kitchen, a blender is the appliance you can't live without if you want to turn solid ingredients into liquid deliciousness -- from smoothies and shakes to salad dressings and soups.
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