Episodes
Published 02/22/24
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.
Published 02/22/24
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?
Published 02/15/24
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.
Published 02/08/24
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.
Published 02/01/24
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.
Published 01/25/24
Discover how the Philly Cheesesteak has travelled from America to the streets of Lahore, Pakistan.
Published 01/11/24
We're spilling the tea on the origins of boba, or bubble tea. Cookbook author Clarissa Wei reports.
Published 12/14/23
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?
Published 12/07/23
Author Curtis Chin investigates whether or not his grandmother's claim of having invented the dish, is true.
Published 11/30/23
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.
Published 11/16/23
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.
Published 11/09/23
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!
Published 11/02/23
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?
Published 10/26/23
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.
Published 10/19/23
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.
Published 10/12/23
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.
Published 10/05/23
This week, we’re starting autumn off right with one of our all-time favorite episodes: Fair Foods. Chris Siege reports.
Published 09/28/23
For hundreds of years, Japanese soy sauce was made in wooden barrels, but now, most are made in steel tanks. And some argue: It’s made it less delicious. Can a group of brewers and carpenters save the art of traditional brewing? Hannah Kirshner reports.
Published 09/21/23
In Pakistan, alcohol is banned for Muslims, who make up around 97% of the population. But, people drink, and there’s even a renowned beer brewery. How do they get around the ban? Kunwar Khuldune Shahid reports.
Published 09/14/23
The Proof team presents five bite-size stories on snacks and snacking.
Published 09/07/23
Proof contributor Eliza Rothstein heads to Broadway to get a behind-the-scenes look at how the pies from Sweeney Todd are made. We hear from the actor playing Mrs. Lovett, and dive into the history of food props.
Published 08/31/23
The Butter Cow draws enormous crowds every year at the Iowa State Fair. But who came up with the idea to sculpt with butter in the first place? Des Moines Register reporter Courtney Crowder uncovers the forgotten history of the woman who pioneered the art of butter sculpting.
Published 08/24/23
Reporter Sarah Baik explores the history of Koryo Saram cuisine (Korean Soviet cuisine) and learns about the importance of morkovcha--a carrot dish--to one Koryo Saram family.
Published 08/17/23
Former Comedian Nick Lavallee is on a mission to make Manchester, New Hampshire the chicken tender capital of the world. Will he succeed?
Published 08/10/23