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.

This week, we’re starting autumn off right with one of our all-time favorite episodes: Fair Foods. Chris Siege reports.

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.

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.

The Proof team presents five bite-size stories on snacks and snacking.

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.

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.

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.

Former Comedian Nick Lavallee is on a mission to make Manchester, New Hampshire the chicken tender capital of the world. Will he succeed?

How did the U.S. military create a pizza that warfighters could eat in the battlefield? The Proof team follows the 5-year journey to create the world's most shelf-stable pizza.

How does beer thrive in a country that bans it? Who's behind the worst pies in London? What does a Danish tale of a blind princess have to do with America's first butter sculptor? The answer to these questions and much, much more on Season 14 of Proof from America's Test Kitchen. Episode 1 drops Thursday, August 3!

For the Season 13 closer, we bring you two stories on the theme of fusion food. We look at a JamAsian specialty--Jamaican Pepper Steak--and ask: How did a dish with Chinese roots become a celebrated Jamaican staple? We then head to Vietnam where MasterChef France winner Khanh-Ly Huynh falls hard for the banh mi.

In 2017, an iconic brand of Argentina's de facto national dessert, the alfajor, was on the brink of disappearing. Reporter Facundo Iglesia follows the workers who make El Grandote as they fight to keep the "alfajor of the people" alive.

What did dining out look like in 1906? In his search through the New York Public Library’s “What’s on the Menu” database, reporter Doug Mack encounters items like flaming omelettes, vichy with buttermilk, and calf brains on toast. While the dishes at Bristol's Dining Rooms in New York may appear bizarre to our modern taste buds, Mack discovers that there may be more to it than meets the eye.

Fumiaki Matsuura had just started his job as the toji, or brew master of his family's sake brewery in Ishikawa, Japan, when he noticed a strange smell. A lot was riding on his reputation as the new face of the brewery, but this odor was quickly jeopardizing the business. Will Matsuura get to the bottom of this sake mystery?

ESPN's Baxter Holmes was always told: If it weren't for his family's apple pie, he wouldn't be here. The adage takes on a whole new meaning in this heartfelt episode about origins, love, and loss.

Beef noodle soup is Taiwan's national dish, but its existence is surprising, given that eating beef was taboo on the island not too long ago. Today, there's an annual beef noodle contest where chefs from around the nation duke it out to see who makes the best bowl. How did this happen? Reporter and cookbook author Clarissa Wei investigates.

What if you knew you were quickly losing your sight? That’s something reporter Jason Strother has thought a lot about. In this episode, Jason takes a crash course at the Colorado Center for the Blind to navigate what cooking or grocery shopping might be like while blind. (This episode was previously called "Cooking School for the Blind.")

How do you navigate fasting and nourishment as a sleep-deprived parent during the month of Ramadan? James Beard Award–winning writer and new dad Ahmed Ali Akbar reports.

How do you navigate the grocery shop while blind? Did an apple pie really seal the fate of one man’s existence? What's it like to work at a sake brewery? Find out on Season 13 of Proof from America's Test Kitchen. Episode 1 drops on Thursday, April 13.

Kevin chats with City Cast Chicago host Jacoby Cochran about the making of our episode on Italian Beef.

Inspired by the TV show The Bear, host Kevin Pang attempts to engineer the World’s Greatest Italian Beef sandwich.

In Proof's holiday episode: An adventure-filled story about family, war, escape, and a very special bread called vanocka.

America's Test Kitchen PR Director Brian Franklin's job? Spread the good word about the delicious food the company creates. There's just one problem: Brian has the palate of a 5-year-old (his words!). On this episode, the producers of Proof stage an intervention.