Proof
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Proof
We take America's Test Kitchen's inquisitive and relentless approach to telling unexpected, funny, and thought-provoking narratives about food and drink. This is not a recipe show. And this is not a show about celebrity chefs or what they like to eat. Proof plunges into history, culture, science, an...
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240 episodi
The Bargain for Freedom (Part 2: The James Hemings Story)
In this three-part series, reporter Otis Gray explores the extraordinary life of James Hemings; the enslaved chef who forever changed American cuisine...
The Man Who Commanded Jefferson's Kitchen (Part 1: The James Hemings Story)
In this three-part series, reporter Otis Gray explores the extraordinary life of James Hemings; the enslaved chef who forever changed American cuisine...
America's Beef with Beef
Many meat eaters might have experienced a phenomena called the meat paradox, where we acknowledge our love animals--like beef, or cow--but we...eat th...
Has Airplane Food Actually Gotten Better?
What does it take to serve a dinner in first class at 37,000 feet? And are we in a new golden age of fine dining on airplanes? Reporter Emily Siner re...
Was the Modern Gyro Invented in Chicago?
When reporter Justin Barney first moved to Nashville, he kept seeing signs for "Chicago-Style Gyros." Chicago-style? What's that? And why Chicago? The...
Brewing a Revolution: The Origins of Fair Trade Coffee
We often see labels that say "Fair Trade" -- particularly in the context of chocolate or coffee. But what does it actually mean for a food to be "fair...
Tradwives and the Original Kitchen Influencers
In 1924, a man in Iowa named Henry built a radio station so that he could sell more seeds. Then, his rival Earl also created a radio station to sell m...
Brand New Episodes of Proof Starting August 7th!
The new season of Proof is filled with food origin stories that you'll want to share at your next dinner party. We ask: What can we learn from trad wi...
As American as Pie
While developing her award-winning cookbook, 50 Pies, 50 States, Stacey Mei Yan Fong was about to become a permanent American resident. As she navigat...
Love (and Food) Actually
Proof contributor Aaron Pang wasn't sure if he'd find community and people to eat with when he arrived in Iowa to attend his creative writing program....
Cracked Open: An Episode from the Feet in 2 Worlds Podcast
Today’s story comes from The Hustle, the new podcast series from Feet in 2 Worlds about the ways immigrants navigate a changing economy — today and th...
Return of the Ancient Brews
We dig into Ireland's storied spirit, poitin, Peru's historic beverage, chicha and Uganda's traditional brew, malwa. What accounts for their staying p...
More Cheese Boat, Please!
Proof's fact-checker sets off in search of Georgia's famed dish.
Craving Georgian food now? Check out America's Test Kitchen's recipe fo...
A Korean Mom's Kitchen Wisdom
You may know our America's Test Kitchen colleague Sarah Ahn as the popular content creator behind the social media account, @AhnestKitchen. Sarah chr...
Why Are Americans So Obsessed with Ice?
Americans love ice, and it's no surprise given the food's (yes, you read that right; ice is a food) rich history and its start as an American inventio...
Introducing: In the Test Kitchen
We're excited to introduce Proof listeners to a new video podcast from America's Test Kitchen! Each episode of In the Test Kitchen is a mix of expert...
Can Science Brew a Better Cup of Tea?
On his quest to brew the perfect cup of tea, reporter Jerome Campbell gathers insights from a tea historian and a chemist. Is loose-leaf really worth...
Why Do Meals Taste Better at Such Great Heights?
Ever wonder why food tastes so much better after a long hike? Reporter Otis Gray climbs up the White Mountains in New Hampshire in search of answers a...
A New Season of Proof Starts April 17!
How did content creator Sarah Ahn reconnect with her Korean identity through food? Why does food taste so good at the top of a mountain? Does salt rea...
Dumplings in Iowa (Best of Proof: Travel Edition)
In the final episode of our Best of Proof: Travel Edition series, we find out what it looks like when you uproot yourself from a familiar culinary pla...
Chasing the Freshest Beer (Best of Proof: Travel Edition)
In this episode of Best of Proof: Travel Edition, we take flight and join reporter Kate Bernot on a journey to collect the freshest hops for a Denver-...
What's on the Menu in 1906? (Best of Proof Travel Edition)
In this week's episode of Best of Proof: Travel Edition, we visit the New York public library and search through their expansive database of restauran...
Seeking Korean Soviet Cooking (Best of Proof Travel Edition)
In this week's episode of Best of Proof: Travel Edition, we explore the history of Koryo Saram cuisine (Korean Soviet cuisine) and learn about the imp...
The Lost Crops of Sapelo Island (Best of Proof: Travel Edition)
In this week's episode of Best of Proof: Travel Edition, we take the ferry to Georgia's Sapelo Island to visit the Gullah Geechee community. Every yea...
Chicken Tender Capital, USA (Best of Proof: Travel Edition)
On this episode of Best of Proof: Travel Edition, we replay an episode where one comedian is on a mission to make the Manchester, New Hampsnire the ch...
How Cooking Competitions Took Over TV (Part 2)
In part 2 of our deep-dive into the history of culinary competition shows, America's Test Kitchen: The Next Generation contestant Garrett Schlichte ch...
How Cooking Competitions Took Over TV (Part 1)
From Iron Chef to The Great British Bake Off, cooking competition shows hav been a staple of American entertainment and education for ages. But Americ...
There's a Snake in My Food!
Every March, Sweetwater, Texas celebrates its title as the ‘Rattlesnake Capital of the World’. Dozens of teams compete to cook Texas staples like ribs...
How to Save a Hive
Melipona honey from Mexico is prized for its taste and its medicinal qualities. But melipona bees are under threat; not just from deforestation, pesti...
The (Iron) White Claw
Writer and former restaurant owner Dionne Reid investigates White Claw's rapid ascendance and its prowess as a gay icon.
If you don't have a Whi...
The Rise of the Modern Asian Pastry
How did a Cold War-era American food aid program help ignite the rise of the modern Asian pastry and lead to the creation of milkbread? Clarissa Wei r...
What Does Space Taste Like?
What does it mean to impart the "taste of space" into our ice creams, juices, cheeses and even fruit? Reporter Julie Carli dives into the history of f...
The (Tea) Room Where It Happened
What if we told you that one of the earliest third places—spots outside of the home and workplace where people can convene and commune with others; of...
In Love with the Shape of Food
As we kick off a new season of Proof, we dig into the psychology and science behind our fascination with food shapes. From popcorn to square watermelo...
Back to our bread-and-butter episodes next week on a new season of Proof!
What's the story story behind those square watermelons? What does rattlesnake taste like? And how do you create the taste of space? Find out as we kic...
ATK at 25: Reverse-Engineering the Boxed Brownie (Episode 4)
This week on the podcast, we bring you the fourth and final episode of our miniseries where we reveal the backstories behind four iconic recipes from...
ATK at 25: Why You Need a Wok (Episode 3)
This week on the podcast, we bring you the third episode of our miniseries where we reveal the backstories behind four iconic recipes from America's T...
ATK at 25: How Many Eggs in the Perfect Scramble? (Episode 2)
This week on the podcast, we bring you the second episode of our miniseries where we reveal the backstories behind four iconic recipes from America's...
ATK at 25: A Recipe Made from a Mistake (Episode 1)
This week on the podcast, we bring you the first episode of our miniseries where we reveal the backstories behind four iconic recipes from America's T...
Introducing ATK at 25: Stories Behind the Iconic Recipes
For the next couple of weeks on our podcast, Proof from America’s Test Kitchen, we’ll bring you the back stories behind some of our most iconic recipe...