Proof's fact-checker sets off in search of Georgia's famed dish. Craving Georgian food now? Check out America's Test Kitchen's recipe... more

You may know our America's Test Kitchen colleague Sarah Ahn as the popular content creator behind the social media account,... more

Americans love ice, and it's no surprise given the food's (yes, you read that right; ice is a food) rich... more

We're excited to introduce Proof listeners to a new video podcast from America's Test Kitchen! Each episode of In the... more

On his quest to brew the perfect cup of tea, reporter Jerome Campbell gathers insights from a tea historian and... more

Ever wonder why food tastes so much better after a long hike? Reporter Otis Gray climbs up the White Mountains... more

How did content creator Sarah Ahn reconnect with her Korean identity through food? Why does food taste so good at... more

In the final episode of our Best of Proof: Travel Edition series, we find out what it looks like when... more

In this episode of Best of Proof: Travel Edition, we take flight and join reporter Kate Bernot on a journey... more

In this week's episode of Best of Proof: Travel Edition, we visit the New York public library and search through... more

In this week's episode of Best of Proof: Travel Edition, we explore the history of Koryo Saram cuisine (Korean Soviet... more

In this week's episode of Best of Proof: Travel Edition, we take the ferry to Georgia's Sapelo Island to visit... more

On this episode of Best of Proof: Travel Edition, we replay an episode where one comedian is on a mission... more

In part 2 of our deep-dive into the history of culinary competition shows, America's Test Kitchen: The Next Generation contestant Garrett... more

From Iron Chef to The Great British Bake Off, cooking competition shows hav been a staple of American entertainment and... more

Every March, Sweetwater, Texas celebrates its title as the ‘Rattlesnake Capital of the World’. Dozens of teams compete to cook... more

Melipona honey from Mexico is prized for its taste and its medicinal qualities. But melipona bees are under threat; not... more

Writer and former restaurant owner Dionne Reid investigates White Claw's rapid ascendance and its prowess as a gay icon. If you... more

How did a Cold War-era American food aid program help ignite the rise of the modern Asian pastry and lead... more

What does it mean to impart the "taste of space" into our ice creams, juices, cheeses and even fruit? Reporter... more

What if we told you that one of the earliest third places—spots outside of the home and workplace where people... more

As we kick off a new season of Proof, we dig into the psychology and science behind our fascination with... more

What's the story story behind those square watermelons? What does rattlesnake taste like? And how do you create the taste... more

This week on the podcast, we bring you the fourth and final episode of our miniseries where we reveal the... more

This week on the podcast, we bring you the third episode of our miniseries where we reveal the backstories behind... more

This week on the podcast, we bring you the second episode of our miniseries where we reveal the backstories behind... more

This week on the podcast, we bring you the first episode of our miniseries where we reveal the backstories behind... more

For the next couple of weeks on our podcast, Proof from America’s Test Kitchen, we’ll bring you the back stories... more

In a matter of months, Kelli Nevarez went from first-grade music teacher to pitmaster of the Texas Monthly Top 50... more

Transporting a Southern tradition to the North might seem like a tall order, but Cook's Country grilling expert Morgan Bolling... more

Ninfa Laurenzo, or Mama Ninfa as many called her, was a trailblazer and an icon in the city of Houston,... more

In a world where barbecuing is considered "dude food" and men's work, Helen Turner is an institution. She's steadily nurtured... more

For far too long, the art of barbecue and grilling have been considered “men’s work.” But women were cooking with... more

The cocktail emerges from the dark ages and enters the modern era. In this episode: We meet more innovative mixologists... more

The 1950s to the 1990s are often dubbed as the cocktail's Dark Ages where drinks like Long Island Iced Teas... more

Was Prohibition really the Gilded Age utopia that it's made out to be? In this episode: Cocktail innovation happening in... more

How did the Industrial Revolution, immigration--and maybe Winston Churchill's mother--give rise to the Golden Age of cocktails in America? We... more

The Cricket World Cup started this week, and fans in New York are celebrating the wickets, the fast bowlers, and biryani. How did... more

Where does the word "cocktail" come from? Who invented it? We explore these questions and the backstories of two drinks... more

This week, we kick off Proof's first-ever miniseries. Episode 1 explores how we got to our modern cocktail renaissance. Why... more

Even before the Stone Age, our ancestors were thinking about what happens when we combine one flavor with another, both... more

Can saliva change the way our food tastes? Does it affect our cooking? In our Season 16 finale, reporter Jacklyn... more

In 1951, the Explorer's Club hosted an extravagant banquet that had 250,000-year-old woolly mammoth on the menu. The dinner raised eyebrows... more

We're headed to the riverbanks of the Magdalena River to experience a Colombian tradition of eating stew, called the paseo de olla. Journalist... more

What happens when you have to boycott your favorite food? Reporter Makepeace Sitlhou travels to her home to North East... more

We kick off Season 16 with a new episode that traces Horiatiki, or the Greek salad's journey from Athens to... more

Before we return next week with new episodes of Proof, we're sharing an episode of Your Mama’s Kitchen, a podcast about... more

This week, we're bringing you the first episode from a new, four-part series from our friends at The Sporkful. Host... more

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 on a captivating journey into the woods of rural Japan alongside boar hunter, Sakura Yoshida.... 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, a beloved liqueur among bartenders, defies the test of time. We recount the history of this drink that wouldn't die in... more

The plan: To extract dormant yeast from the nooks and crannies of ancient Egyptian pots stored in the vaults of... more

Pulitzer-prize winning author Dr. Marcia Chatelain returns to share the story of Brady Keys, a former NFL star and Black entrepreneur whose franchise, All-Pro... more

Pulitzer-prize winning historian and fast food detective Dr. Marcia Chatelain explores the cases of three American franchises that disappeared from... more

This week, we replay our award-winning episode inspired by the food in FX's "The Bear". We get to the meat... more

How did the Philly Cheesesteak make its way to Lahore, Pakistan? Journalist Kunwar Khuldune Shahid traces the transcontinental journey. Try Ayesha Sarwar’s recipe... more

We're spilling the tea on the origins of boba, or bubble tea. Cookbook author Clarissa Wei reports. Did this episode make... more

The Gullah Geechee community on Sapelo Island, Georgia, is in a battle against time. Every year, storms, salt water, and... more

ABC, or almond boneless chicken, is a popular Chinese-American dish from Detroit. But it's not as well known outside the... more

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 doesn't produce its own coffee beans. One man is trying to change... 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. ... more

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

The Proof team presents bite-size stories on snacks and snacking. Want a snack while you listen? Check out ATK’s reviews... more

Proof contributor Eliza Rothstein heads to Broadway to get a behind-the-scenes look at how the pies from Sweeney Todd are... more

The Butter Cow draws enormous crowds every year at the Iowa State Fair.  But who came up with the idea... more

Reporter Sarah Baik explores the history of Koryo Saram cuisine (Korean Soviet cuisine) and learns about the importance of morkovcha--a... more

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

How did the U.S. military create a pizza that warfighters could eat on the battlefield? The Proof team follows the... more

How does beer thrive in a country that bans it? Who's behind the worst pies in London? What does a... more

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

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

What did dining out look like in 1906? We put the question to reporter Doug Mack, who dug through the New... 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

The month of Ramadan is here, and James Beard Award–winning writer Ahmed Ali Akbar is a new dad. He wants... more

On lucky season 13 of Proof, we travel to Argentina where workers are fighting hard to save their national desert:... more

Kevin gives City Cast Chicago host Jacoby Cochran a behind-the-scenes look at the making of our Proof episode on the World’s... more

One of the hottest TV shows of the past year was FX’s The Bear, about a fine-dining chef who takes... more

Reporter Halley Bondy came upon an autobiography written by her grandfather, who she called Poppop. His life was astonishing: Poppop... more

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

Travel writer Doug Mack felt trapped. Winter was approaching in Minnesota. Another surge of lock-downs and travel restrictions loomed. Staring... more

We think long and hard about what we feed our families. What about our canine friends? In this episode, reporter... more

In Season 12 of Proof from America's Test Kitchen, we're bringing you stories from wartime Czechoslovakia to an Italian beef... more

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

This week, we bring back another all-time favorite episode about a fungi and its critical role in one of the fastest... more

This week, we bring back a listener favorite that dives into the consequences of a legislation that tried to prohibit... more

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

Ever wish you could settle--once and for all--the question of whether triangular-shaped pizzas are better than square-shaped pies? The Court... more

What does it mean to be a dapperqueer homesteader? Author M Shelly Conner explores this question as she recounts her... more

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

Ever wish you could spend the day immersed in the fantasy worlds from your book, show, or game? Meet the... more

Leafcutter ants have been a traditional Colombian food for millennia, long predating Spanish colonization. But the ants, eaten by Colombians... more

As one of the most commonly consumed berries in the world, strawberries are a beloved household snack. But this soft,... more

This season, we’re bringing you food stories from all over--from South America to the South Side of Chicago. We travel... more

This week, we're bringing you a collection of some of our favorite Proof episodes. Our friends at Hark Audio curated... 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're bringing you three short stories on the theme: One person's trash is another person's treasure.... more