Adam Ried is the keeper of the Equipment Corner on America’s Test Kitchen and Cook’s Country from America’s Test Kitchen.
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 magazine 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 a graduate of Macalester College and the culinary certificate program at Boston University.