We take America's Test Kitchen's inquisitive and relentless approach to telling unexpected, funny, and thought-provoking narratives about food and drink. This is... more
Welcome to Proof's first-ever miniseries: 100 Proof: The Journey of the American Cocktail. Over six episodes, we’ll look at the... more
Can saliva change the way our food tastes? Does it affect our cooking? Reporter Jacklyn Kim digs into the unexpected... more
In 1951, the Explorers Club in New York had a 250,000-year-old woolly mammoth on their menu at their annual banquet.... more
Journalist Camilo Garzón embarks on a quest along the Magdalena River to experience a Colombian tradition that's making a comeback... more
What happens when you have to boycott your favorite dish? Our reporter travels to her home in North east India... more
We kick off a new season of Proof with a look at the origin and evolution of Horiatiki, or the... more
Before we return next week with new episodes of Proof, we're sharing an episode of Your Mama’s Kitchen, where host... more
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... more
Author Hannah Kirshner takes us along for a ride with Sakura Yoshida, a trained wild boar hunter and recounts the... more
Reporter Jason Strother shows us what it’s like to navigate the supermarket while visually impaired. Listen to our Signal award-winning... more
Chartreuse is a centuries-old elixir crafted by Carthusian monks, and is increasingly in short supply. Learn about the spiritual significance... more
The plan: To extract dormant yeast from the nooks and crannies of ancient Egyptian pots stored in the vaults of... more
In the 1960s, Brady Keys’ All-Pro Chicken was hailed as the gold standard of Black capitalism. Pulitzer-Prize winning author Dr.... more
Pulitzer-prize winning historian and fast food detective Dr. Marcia Chatelain explores the cases of three American franchises that disappeared from... more
We replay an episode that gets to the meat of the matter on how family can be the secret ingredient... more
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... more
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?... more
Despite its rich coffee and cafe culture, Italy does not produce its own coffee beans. One man is trying to... more
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... more
In the last 'Best of Proof' episode of the year, we bring you a story from 2021 that gives new... more
Preparing for doomsday might not be as crazy as we think. This week, we bring you an episode from 2019... more
It’s apple-picking season, and one man, Tom Brown, is on a mission to find an elusive variety called the Junaluska... more
What is nixtamalization, and why is it so important when preparing corn-based dishes like tortillas and pupusas? Navajo reporter Andi... more
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.... more
In Pakistan, alcohol is banned for Muslims, who make up around 97% of the population. But, people drink, and there’s... more
For hundreds of years, Japanese soy sauce was made in wooden barrels, but now, most are made in steel tanks. And some... more