For the Season 13 closer, we bring you two stories on the theme of fusion food. We look at a... more

In 2017, an iconic brand of Argentina's de facto national dessert, the alfajor, was on the brink of disappearing. ... more

What did dining out look like in 1906? In his search through the New York Public Library’s “What’s on the... more

Fumiaki Matsuura had just started his job as the toji, or brew master of his family's sake brewery in Ishikawa,... more

ESPN's Baxter Holmes was always told: If it weren't for his family's apple pie, he wouldn't be here. The adage... more

Beef noodle soup is Taiwan's national dish, but its existence is surprising, given that eating beef was taboo on the... more

What if you knew you were quickly losing your sight? That’s something reporter Jason Strother has thought a lot about.... more

How do you navigate fasting and nourishment as a sleep-deprived parent during the month of Ramadan? James Beard Award–winning writer... more

How do you navigate the grocery shop while blind? Did an apple pie really seal the fate of one man’s... more

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... more

A breakfast cereal created by religious leaders. Chicken wings, infidelity, and revenge. In this episode, two foods we know and... more

In this episode, travel writer Doug Mack takes us on a trip into the colorful world of old-timey candies.

Not satisfied with standard dog food, reporter Varud Gupta wants to know: Should I cook for my dog Luna? He... more

On the new season of Proof: Meet eccentric dog owners and pet personalities as we investigate whether or not we... more

This week, we bring you a story of a major scandal in 2003 at a Texas chili cook-off where a... more

This week, we tell the story of an unsuspecting fungi and its critical role in Rwanda's growing economy.

This week, we bring back a crowd favorite that dives into the story of an organized effort to wipe out... more

This week, we're spotlighting Proof's very first episode, which takes a deep dive into the former “it” vegetable of the... more

What's actually going on in our bodies when we experience a hangover? In this last episode of the season, host... more

Bigma's Blackberry Pie. A warming bowl of chicken pho. Diner coffee, and a nostalgic meal at a Chinese restaurant in... more

Cake cones vs. waffle cones. New York vs. San Francisco for bagels. Why do we have fights about food? Reporter... more

Author M Shelly Conner explores what it means to be a dapperqueer homesteader, as she recounts her move from the... more

Host Kevin Pang takes a trip to the Southside of Chicago to tell the story of Chicago's most famous culinary... more

From the Legend of Zelda to Dungeons and Dragons, reporter Sarah Vitak talks to the fan cookbook authors who are... more

Leafcutter ants have been a traditional Colombian food for millennia, but they're now vanishing. Reporter Camilo Garzón reports on the... more

Japanese Americans are integral to the California Strawberry origin story. Through three generations of Japanese strawberry farmers, reporter Hannah Kirshner... more

Why is a key ingredient behind a beloved Colombian snack disappearing? What's mild sauce got to do with one of... more

Let your ears wander on this bonus episode where we bring you some of the best moments from Proof, brought... more

Here’s a special preview of Not Lost, a new podcast about finding yourself in places you’ve never been from our... more

For the season finale, we bring you three short stories on the theme: One person's trash is another person's treasure.... more

Reporter Jean Trinh chronicles the lives of three farmers who have made it their mission to plant seeds that sow... more

Reporter John Ringer goes behind the scenes at The Kerry Group, a food factory and lab, and traces the history... more

Black Americans have deep historical connections and ownership over vegan and plant-based cuisines. In this episode of Proof, writer Gabrielle... more

What happens when we need to amend family recipes that have been past down for generations? Is something lost when... more

Before there was sake, there might have been wine in ancient Japan. Reporter Hannah Kirshner investigates.

Chicken mull is a comfort dish that's a staple of Bear Grass, North Carolina's close-knit community identity. What happens when... more

Black walnuts are probably nature's toughest nut to crack. But one man--television producer and newbie farmer Mike Trinklein--is determined to... more

A lucrative nut scheme. Ancient wine made in Japan. And a team of distillers who make vodka out of...sheet cake?!... more

What does it mean to set up a farm--for and by a minority community--in a predominantly white region? Reporter Ashia... more

What does it look like when you uproot yourself from a familiar culinary place to an unknown city? The Moth... more

This week's episode is a story about family, what happens when immigrants move to a new country, and how Proof... more

Around the world and throughout history, we’ve celebrated the departed with rituals that involve food. But Zoroastrian priest Marziban Hathiram... more

Would hotboxing a lobster make it feel less pain before it’s cooked to eat? Science reporter Sarah Vitak considers the... more

Jewish delis are a staple of many American cities and neighborhoods. But even before the COVID-19, Jewish delis were already... more

Jewish delis. Lobsters on cannabis. How host Kevin Pang's dad became an unlikely YouTube cooking star. All of that on... more

Today we have a special episode from our friends over at Mystery Recipe, a podcast from America's Test Kitchen Kids for... more

Old Bay Seasoning is sprinkled on seafood, fries, and even used in ice cream. But despite its renowned fame and... more