“You just want to keep the blender running all the time.” (Project Foodie
“Ried goes further than anyone before him with his milkshake recipes: He writes about technique.” (Time Out Chicago
“You’ll get the basics, but then the basics go ballistic: add tangerine sorbet to a chocolate shake; cardamom to a mocha shake; dark rum and cashew butter to a vanilla shake. . . . Serve shakes for dessert. They’re fast, festive and so much fun.” (Bookpage
About the Author
is a columnist for the Sunday Boston Globe Magazine
and a regular guest on America’s Test Kitchen
and Cook’s Country from America’s Test Kitchen
. He lives in Cambridge, Massachusetts.