In our next miniseries on Proof, hosted by Cook's Country magazine's Toni Tipton-Martin and Morgan Bolling, we profile four women who have led the way in barbecue and grilling, which have historically been considered "men's work." These episodes are audio companions to a forthcoming book from America’s Test Kitchen called Women Southern Women Cook: History, Lore, and 300 Recipes from Every Corner of the American South. The first episode drops Thursday, August 1!

In the final episode of the 100 Proof Series: We meet more modern cocktail revivalists who are breaking new ground and venture into the world of zero proof drinks.

How TGI Fridays, Madonna, and the Cosmopolitan helped define this era of the American cocktail.

Was Prohibition really the Gilded Age utopia that it's made out to be? In this episode: Cocktail innovation happening in unlikely places under unlikely circumstances. We feature the Bees Knees and the Bloody Mary.

How did the Industrial Revolution, immigration--and maybe Winston Churchill's mother--give rise to the Golden Age of cocktails in America? We explore the story of the Martini, the Manhattan, and the Daiquiri.

How did biryani become the go-to dish of cricket matches? Journalist Kunwar Khuldune Shahid reports as the Cricket World Cup tournament plays out this week. (100 Proof will be back on June 20.)

Where does the word "cocktail" come from? Who invented it? We explore these questions and the backstories of two drinks from America's early days as a nation: The Mint Julep and the Sazerac.

In the inaugural episode of our first-ever miniseries, we explore how we got to our modern cocktail renaissance. Why were mixed drinks from the 90s and early 2000s shells of the craft cocktails we see today? Hosted by Cook's Country Editor-in-Chief Toni Tipton-Martin, and reported by Proof's managing producer, Yumi Araki.

Welcome to Proof's first-ever miniseries: 100 Proof: The Journey of the American Cocktail. Over six episodes, we’ll look at the rise and fall--and subsequent resurgence--of the American cocktail, and we'll also share some recipes along the way. Hosted by Cook's Country Editor-In-Chief Toni Tipton-Martin, and reported by Proof's managing producer, Yumi Araki. Episode 1 drops May 23.

Can saliva change the way our food tastes? Does it affect our cooking? Reporter Jacklyn Kim digs into the unexpected ingredient that we end up adding to every meal.

In 1951, the Explorers Club in New York had a 250,000-year-old woolly mammoth on their menu at their annual banquet. Follow reporter Doug Mack as he excavates what exactly went on at this perplexing prehistoric dinner.

Journalist Camilo Garzón embarks on a quest along the Magdalena River to experience a Colombian tradition that's making a comeback called Paseo de Olla: The Cooking Pot Trip.

What happens when you have to boycott your favorite dish? Our reporter travels to her home in North east India to find out.

We kick off a new season of Proof with a look at the origin and evolution of Horiatiki, or the Greek Salad.

Before we return next week with new episodes of Proof, we're sharing an episode of Your Mama’s Kitchen, where host Michele Norris interviews TV’s funniest redhead, Conan O’Brien.

This week, we're bringing you the first episode from a new, four-part series from our friends at The Sporkful.

We wrap up awards season with our Signal Award-Winning episode that asks: Will hot-boxing a lobster before it's cooked alleviate its pain?

Author Hannah Kirshner takes us along for a ride with Sakura Yoshida, a trained wild boar hunter and recounts the history of meat eating in Japan in this IACP Award-winning episode.

Reporter Jason Strother shows us what it’s like to navigate the supermarket while visually impaired. Listen to our Signal award-winning episode to learn what a more navigable world might be like.

Chartreuse is a centuries-old elixir crafted by Carthusian monks, and is increasingly in short supply. Learn about the spiritual significance of this potent potion in our 2022 IACP Award-Winning episode.

The plan: To extract dormant yeast from the nooks and crannies of ancient Egyptian pots stored in the vaults of the world’s most prestigious museums and bake bread with it. Can it be done?

In the 1960s, Brady Keys’ All-Pro Chicken was hailed as the gold standard of Black capitalism. Pulitzer-Prize winning author Dr. Marcia Chatelain returns to share the story of an American fast-food trailblazer.

Pulitzer-prize winning historian and fast food detective Dr. Marcia Chatelain explores the cases of three American franchises that disappeared from the American landscape without a trace.

We replay an episode that gets to the meat of the matter on how family can be the secret ingredient to creating (what we think) is the world’s greatest Italian beef sandwich.