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Adam Ried

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Adam Ried is the keeper of the Equipment Corner on America's Test Kitchen and Cook's Country from America's Test Kitchen. He is also an author of cookbooks, former editor of a cooking magazine and has been featured on many major networks and publications.[1]

Personal life[edit]

Ried lives in the Boston area of Cambridge, Massachusetts. He owns a cat which is featured on his website.[2]


He is a graduate of Macalester College, St. Paul, Minnesota where he received a Bachelor of Arts degree and the culinary certificate program at Boston University.[3]

He initially went to school for architecture before he decided to pursue a career in culinary journalism.


Before he got into cooking he did marketing for architecture firms.[4]

He was the proprietor of the new Culinate column Adam’s Rib.[5]

During his 10-year tenure as an editor for Cook’s Illustrated, Adam developed and edited recipes, wrote feature stories, and contributed to many other sections of the magazine, including the popular Quick Tips. Moreover, Adam bore primary responsibility for Cook’s Illustrated’s highly respected kitchen equipment testing and ingredient tasting features. Now a contributor to Cook's Country and Cook's Illustrated magazines and the cooking columnist for the Sunday [Boston Globe Magazine], Adam has taught cooking and food writing, written for local, national, and international publications, and consulted for restaurants, kitchen equipment manufacturers, and other food-related businesses. He is also a contributor to the James Beard award-winning Chop Chop magazine.

He is the author of Thoroughly Modern Milkshakes and Williams-Sonoma New Flavors for Soups. Two of his recipes appear in The Best American Recipes 2003-2004 published by Cook's Illustrated. It has been said that Adam develops more than 100 recipes a year according to the International Culinary Institute of Professionals.[6]


Ried won the Gourmand World Cookbook Award for his book entitled Thoroughly Modern Milkshakes.[7]


  • Thoroughly Modern Milkshakes: 100 Thick and Creamy Shakes You Can Make At Home. W. W. Norton & Company. 2009. ISBN 0393068773. Search this book on Amazon.com Logo.png
  • Ried, Adam, and Kate Sears. New Flavors for Soups. [Des Moines, Iowa]: Oxmoor House, 2009. ISBN 9780848732714 OCLC 251196765


External links[edit]

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