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.

Discover how the Philly Cheesesteak has travelled from America to the streets of Lahore, Pakistan.

We're spilling the tea on the origins of boba, or bubble tea. Cookbook author Clarissa Wei reports.

Every year, storms, salt water, and construction threaten the Gullah Geechee community on Sapelo Island, Georgia. But Sapelo resident Maurice Bailey is fighting to protect the island by reviving Geechee agriculture. Will he succeed?

Author Curtis Chin investigates whether or not his grandmother's claim of having invented the dish, is true.

How far would you go to ensure the hops in your fresh hop IPAs are as fresh as humanly possible? The answer for one Denver-based brewery: Take advantage of the brewers’ pilot licenses.

Despite its rich coffee and cafe culture, Italy does not produce its own coffee beans. One man is trying to change that, against all odds. Producer John Last reports.

Why aren't Italians drinking Italian coffee? What's the story behind ABC--a.k.a. almond boneless chicken? How did Philly Cheesesteaks become a popular sandwich in Pakistan? Find out the answers to these questions and so much more on Thursday, November 9 when the new season of Proof from America's Test Kitchen drops!

In the last 'Best of Proof' episode of the year, we bring you a story from 2021 that gives new meaning to the question: How did host Kevin Pang's father end up becoming an unlikely YouTube star?

Preparing for doomsday might not be as crazy as we think. This week, we bring you an episode from 2019 that takes you inside the culinary minds of people who are ready and prepped for the worst.

It’s apple-picking season, and one man, Tom Brown, is on a mission to find an elusive variety called the Junaluska before it’s too late. Will Tom succeed? Claire Donnelly reports.

What is nixtamalization, and why is it so important when preparing corn-based dishes like tortillas and pupusas? Navajo reporter Andi Murphy walks us through her journey of nixtamalizing blue corn, and embarks on an Indigenous information exchange with chefs, scholars, and poets in the process.