What segment were you most excited about filming for the 2017 season? This is all to say, I do get nervous about the memorization. But not really about the cameras. Essentially I just ignore them and talk to the host. Someday I’ll wise up and request a teleprompter. But I haven’t done that yet, which leaves me to memorize all the testing info for a full season’s worth of my segments, which are usually shot over the course of a day or two. Lots of the info is familiar from conducting tests of course, but still, between product names, prices, measurements, technical info, and the blocking, there’s a fair amount to pack into my brain. Still, do you ever get nervous during filming? You've been on the show since day one, so you've got plenty of time logged in front of the camera. Like America's Test Kitchen host Bridget Lancaster (left), Ried has been on the show since the beginning. My start in equipment testing was more by circumstance than design. Not long after I started at Cook’s Illustrated, a freelancer who was supposed to test roasting racks bowed out in the eleventh hour. I said I’d like to give it a shot, and the editors were desperate enough to allow it. Apparently it went well, because from that point forward I kept on testing. How did you get your start in testing equipment? What I don’t remember is what I cooked first. I do recall being really young, probably 5 or 6, and deciding to make chocolate-mint sauce by melting peppermint hard candies and chocolate kisses together. I used a good Le Creuset saucepan-not that I knew it was a good pan at the time, it was just the one I grabbed-which I can still picture in my mind: yellow enamel with a wooden handle. I piled all the candy into the pan, turned the burner on to high, and then went outside to play. Suffice it to say that that pan was never the same again. What got me interested in the food world? Have you seen my pot belly? I love to eat! I’ve gravitated toward cooking magazines and cookbooks for as long as I can remember. What got you interested in the food world? Today we catch up with a familiar face-longtime America's Test Kitchen cast member (he's been on the show since day one!), Cook's Illustratedcontributor, and equipment reviewer extraordinaire Adam Ried. I talk to him about his first, accidental foray into equipment testing (with a saucepan that didn't stand a chance), the beauty of a well-designed paper towel holder, and how much he loves being a part of America's Test Kitchen.
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