Adam Reid

Adam Reid
Did you know?

Adam set out to write about milkshakes in a way that would shake up his readers’ idea of shakes. He came up with 100 recipes from the old reliables to others such as a Chocolate-Guinness Shake and a Peach Shake with Brandy and Nutmeg.


Adam Reid
Adam's Featured Recipe
Honeydew-Cucumber Shake with Cucumber Granita

Click here for recipe

Adam Ried is a cookbook author, magazine editor and freelance writer who is a self-professed “kitchen equipment junkie.”


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.


Adam is a columnist for Boston Globe Magazine and a kitchen equipment specialist for the PBS television shows America’s Test Kitchen and Cook’s Country from America’s Test Kitchen.


He has written for The Boston Phoenix, Consumer Reports, Cook’s Country, Fine Cooking, Fresh, Gourmet, Oregonian FoodDay, Time Out guides and Whole Foods Market publications.


Adam was a senior editor for Cook’s Illustrated magazine for 10 years and was in charge of Cook’s kitchen equipment testing and ingredient tasting features. During that time, Cook’s was named one of the top five among the nation’s 50 leading magazines by the Chicago Tribune.


He has taught and lectured at Boston University, MIT, Emerson College, Boston Learning Society, the Culinary Guild of New England, Sur la Table stores, Promenades Gourmandes in Paris, and for the International Association of Culinary Professionals. He has been interviewed on Wisconsin Public Radio, WHO/Des Moines, The USA Radio Network/Dallas, and on television shows including the CBS Morning Show, the CBS Afternoon News and NBC’s Weekend Today.


Adam lives in the Boston area and his website is

Latest Recipes

Chocolate-Guinness Shake

Near the climax of the Academy Award-winning 2008 movie There Will Be Blood, Daniel Plainview, a ruthless early twentieth-century oil dri...

(0 Votes)

Mexican Chocolate Shake with Chipotle and Almond

In this classic Mexican combination of chocolate, almond, cinnamon, and chile I use powdered chipotles, which are dried, smoked jalapeos...

(1 Votes)

Honeydew-Cucumber Shake with Cucumber Granita

So pale is this shakes green shade that you could almost call it silver. A cap of luminous, icy, cucumber-flavored granita, even paler g...

(1 Votes)

VanBan Black & White Shake

I admit to taking liberties with the notion of black amp white, which is commonly recognized as a shake made with chocolate syrup, the ...

(1 Votes)

Malted Caramel Shake

Okay, Ill admit it. When push comes to shove, Im not really a caramel guy. I know Im in the minority, though, because most people just...

(1 Votes)

Watermelon Agua Fresca

This agua will convince you that seedless watermelon is the greatest thing since sliced bread. Dont despair if your watermelon does have...

(1 Votes)

Mocha Cardamom Shake

I am head over heels for cardamom, with its intoxicating sweet-spicy aroma and delicate notes of lemon and pepper. Perhaps the most seduc...

(1 Votes)

Toasted Oatmeal and Brown Sugar Shake

This shake is the brainchild of my friend Dawn, who was inspired by the wide range of oatmeal-based drinks throughout Latin America and m...

(1 Votes)

Peach Shake with Brandy and Nutmeg

Just as the late Ella Fitzgerald was known as the First Lady of Song, the late Edna Lewis could easily have been called the First Lady of...

(1 Votes)

Vanilla, Rum, and Salted Cashew Shake

When I walk into a party and spy a bowl of salted cashews, it’s all I can do to stop myself from swiping the bowl, stealing off to a remo...

(1 Votes)
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