Proof
Proof is a podcast from America's Test Kitchen that explores the unexpected, funny, and thought-provoking stories behind food and drink. It delves into history, culture, science, and psychology to uncover hidden narratives that feed your food-obsessed brain. This is not a recipe show or about celebrity chefs; it's about the fascinating backstories of what we eat and drink.
Episodes
Introducing: The Side Dish
Since 2018, Proof has been sharing incredible stories; from that first episode, which brought the curious history of celery to life, to our most recent episode about the role that wild game plays in healing patients at Alaska’s largest medical center, we have loved exploring the ways that food intersects with science, history, and culture.
We will be sunsetting this podcast, but our feed is her
The Hospital That Serves Wild Game
What if hospital food could actually help you heal? In this episode of Proof, Reporter Otis Gray travels from the waters of Southeast Alaska to the Alaska Native Medical Center, the only hospital in the U.S. that serves wild game like moose, caribou, salmon, and seal to patients. We'll explore how traditional Indigenous foods can function as medicine, offering not just nutrition, but comfort, con
Creating A Copycat Levain Cookie Recipe
Have you ever wondered what really goes into developing a recipe at America’s Test Kitchen? In this episode of Proof, ATK Associate Producer Angelica Quintanilla-McCall takes us behind the scenes as Deputy Food Editor, Andrea Geary, embarks on a mission of testing, tweaking, and tasting, in order to create the ultimate Levain-style cookie recipe.
If you want to bake Andrea's take on the Levain
Why Dinner Parties Still Matter
Dinner parties are having a moment again; where homemade meals feel almost radical in our fast-paced world. But this isn’t the first time they’ve surged back into American life. Reporter Otis Gray visits three New York dinner parties where we learn it’s never just about the food.
Inspired to host your own dinner party? Check out our website for this list of dishes that are sure to wow.
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What Does a Shared Menu Look Like Across a Divide?
What happens when two chefs, Yia Vang and Colby Rasavong, inherit a fraught history and decide to cook their way through it? In this episode, reporter Ngoc Bui takes us inside a Hmong-Lao dinner where they use food to open conversations about a complex past and explore how a new culinary vernacular can bridge generations.
Check out our recipe for Hmong Grilled Hilltribe Chicken with Kua Txob,
Whose Borscht Is It Anyway?
What happens when food travels with a diaspora? Reporter Kat Chow thought her family’s corned beef stew was a Chinese take on an Irish dish...until she discovered its true origins. In this episode of Proof, Kat traces the unexpected route that luo song tong—Hong Kong-style Borscht—took across continents and generations.
Craving a hearty beef stew? Check out this recipe on our website.
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The (Social) Mushroom Network
The way wild mushrooms make it to your plate defies almost every rule of the modern food system. Unlike most produce, wild mushroom cultivation isn’t easily scalable, predictable, or consistently regulated. Instead, a web of small-scale, often hidden systems connects wild fungi to the commercial marketplace, including one that operates deep in the forest. Reporter Sarah Vitak embeds with mushroom
The Hot Dog King: An Episode from The Sporkful Podcast
Today’s story, from Dan Pashman and The Sporkful, is about the people behind New York’s hot dog carts, and one man’s fight to keep his spot. From street corners to museum steps, street vending is a grind that is shaped by city politics, impossible permits, and everyday hustle. In this episode, we meet Dan Rossi, a Marine vet who’s spent nearly 20 years guarding his cart outside The Met, the most c
A New Season of Proof Starts November 6!
Is the mushroom foraging business as innocent as it seems? What does it take for two cultures at odds to come together to make the ultimate fusion cuisine? How does the development of a viral cookie recipe work here at America's Test Kitchen? We answer these questions and more on the new season of Proof.
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The Legacy of America's Culinary Founding Father (Part 3: The James Hemings Story)
In this three-part series, reporter Otis Gray explores the extraordinary life of James Hemings; the enslaved chef who forever changed American cuisine.
Episode three investigates the mysterious final chapter of James Hemings' life, exploring the unanswered questions surrounding the death of one of America's first great chefs. We also examine his undeniable legacy and the widespread impact of his
The Bargain for Freedom (Part 2: The James Hemings Story)
In this three-part series, reporter Otis Gray explores the extraordinary life of James Hemings; the enslaved chef who forever changed American cuisine.
Episode two meets Hemings back at Monticello where his cooking became the backdrop to some of the most pivotal moments of Jefferson's political career and our country's history; all the while training his brother Peter in exchange for his freedom.
The Man Who Commanded Jefferson's Kitchen (Part 1: The James Hemings Story)
In this three-part series, reporter Otis Gray explores the extraordinary life of James Hemings; the enslaved chef who forever changed American cuisine.
Episode one traces James’ early years at Thomas Jefferson’s Monticello, his journey to becoming the first American to train in the kitchens of Paris, and the pivotal choice that would ultimately shape his future and his freedom.
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America's Beef with Beef
Many meat eaters might have experienced a phenomena called the meat paradox, where we acknowledge our love animals--like beef, or cow--but we...eat them. Reporter Avery Thompson faces the paradox head-on at a farm in Oklahoma. (We discuss death, animal slaughter, and other sensitive topics in this episode, so listener discretion is advised.)
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Has Airplane Food Actually Gotten Better?
What does it take to serve a dinner in first class at 37,000 feet? And are we in a new golden age of fine dining on airplanes? Reporter Emily Siner reports.
Want to channel your inner first-class diner? Check out our breakdown of different kinds of caviar here.
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EXCLUSIVE Nord
Was the Modern Gyro Invented in Chicago?
When reporter Justin Barney first moved to Nashville, he kept seeing signs for "Chicago-Style Gyros." Chicago-style? What's that? And why Chicago? These questions sent him down a deep reporting rabbit hole as Justin tries to uncover the origins of this enigmatic dish.
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Brewing a Revolution: The Origins of Fair Trade Coffee
We often see labels that say "Fair Trade" -- particularly in the context of chocolate or coffee. But what does it actually mean for a food to be "fair trade"? Reporter Andrew Stelzer follows the people and revolutionaries who helped jumpstart fair trade coffee in the United States.
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Tradwives and the Original Kitchen Influencers
In 1924, a man in Iowa named Henry built a radio station so that he could sell more seeds. Then, his rival Earl also created a radio station to sell more of his seeds. This rivalry laid the groundwork for the radio homemaker movement, where women—usually the men’s wives and sisters—filled air time sharing step-by-step recipes, dispensing advice and becoming early social media influencers recording
Brand New Episodes of Proof Starting August 7th!
The new season of Proof is filled with food origin stories that you'll want to share at your next dinner party. We ask: What can we learn from trad wives and kitchen influencers from a century before? How do mushrooms make their journey from the hands of foragers to our dinner table? What even is a Chicago Style Gyro, and where does it come from? These are just some of the questions we dig into in
As American as Pie
While developing her award-winning cookbook, 50 Pies, 50 States, Stacey Mei Yan Fong was about to become a permanent American resident. As she navigated the application process, she researched, developed, and baked pies that represented all 50 states, and delivered them to recipients in each of those states. Now, Stacey will soon be eligible to apply for American citizenship. In this episode, Stac
Love (and Food) Actually
Proof contributor Aaron Pang wasn't sure if he'd find community and people to eat with when he arrived in Iowa to attend his creative writing program. In this episode, Aaron offers listeners a slice into his life today, and shares the mic with his ride-or-die culinary companion, Connie Chen.
Make our version of Aaron and Connie's beloved "Filet-O-Fish" sandwich with our recipe for Crispy Fish S
Cracked Open: An Episode from the Feet in 2 Worlds Podcast
Today’s story comes from The Hustle, the new podcast series from Feet in 2 Worlds about the ways immigrants navigate a changing economy — today and throughout history. In the face of oppressive working conditions and economic exploitation, thousands of predominantly Mexican American women in San Antonio took a stand against the pecan industry’s giants in 1938. Their determination and the strike’s
Return of the Ancient Brews
We dig into Ireland's storied spirit, poitin, Peru's historic beverage, chicha and Uganda's traditional brew, malwa. What accounts for their staying power, and how has their popularity transcended time? Avery Thompson, Julie Carli, and Anne Kirya report.
Turn this Irish Coffee into a Belfast Coffee by replacing the whiskey with poitin!
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More Cheese Boat, Please!
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 for Adjaruli Khachapuri!
Get a 14-day free trial for an America’s Test Kitchen digital subscription here.
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A Korean Mom's Kitchen Wisdom
You may know our America's Test Kitchen colleague Sarah Ahn as the popular content creator behind the social media account, @AhnestKitchen. Sarah chronicles her mother Nam Soon's Korean recipes against the backdrop of her everyday, regular life at home. What you might not know is the backstory behind her social media account, and how it became the inspiration for her and Nam Soon's New York Times
Why Are Americans So Obsessed with Ice?
Americans love ice, and it's no surprise given the food's (yes, you read that right; ice is a food) rich history and its start as an American invention. In this episode, we look at the history, science, and culture of ice and why it's such an iconic culinary item. Claudia Rosenbaum reports.
If directional freezing is too much of a hassle for you, try our Reviews Team's favorite Countertop Ice-Ma
Introducing: In the Test Kitchen
We're excited to introduce Proof listeners to a new video podcast from America's Test Kitchen! Each episode of In the Test Kitchen is a mix of expert insights, personal anecdotes, and lively discussions with guests from the culinary world and beyond.
The premiere episode features comedian Matteo Lane, who has comedy special called The Al Dente Special coming out on Hulu in May. He’s also just re
Can Science Brew a Better Cup of Tea?
On his quest to brew the perfect cup of tea, reporter Jerome Campbell gathers insights from a tea historian and a chemist. Is loose-leaf really worth the hassle? What actually happens when you microwave tea? And can you fix a cup of tea that’s been brewed for too long? Join us in this week’s episode of Proof as we investigate tea truths and tea myths.
If you are brewing your tea loose-leaf style,
Why Do Meals Taste Better at Such Great Heights?
Ever wonder why food tastes so much better after a long hike? Reporter Otis Gray climbs up the White Mountains in New Hampshire in search of answers at the Mizpah Hut, a lodge along the Appalachian Trail. Food Scientist Arielle Johnson makes an omniscient appearance.
April 17 is the last day to vote for our miniseries '100 Proof' in the Best Limited Series categories for this year's Webby Awards!
A New Season of Proof Starts April 17!
How did content creator Sarah Ahn reconnect with her Korean identity through food? Why does food taste so good at the top of a mountain? Does salt really make tea taste better? We answer these questions and more on the new season of Proof from America's Test Kitchen.
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Dumplings in Iowa (Best of Proof: Travel Edition)
In the final episode of our Best of Proof: Travel Edition series, we find out what it looks like when you uproot yourself from a familiar culinary place to an unknown city. The Moth performer and writer Aaron Pang dives in with this audio diary that chronicles his move from San Francisco to Iowa City.
Make Dumplings at home with our recipe for Chinese Pork Dumplings.
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Chasing the Freshest Beer (Best of Proof: Travel Edition)
In this episode of Best of Proof: Travel Edition, we take flight and join reporter Kate Bernot on a journey to collect the freshest hops for a Denver-based brewery. It's a race against time and every hour counts to extract the peak flavor. Will this team of brewers make it back in time?
Have an extra can of beer at home? Use it for dinner tonight to make a Grill-Roasted Beer Can Chicken.
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What's on the Menu in 1906? (Best of Proof Travel Edition)
In this week's episode of Best of Proof: Travel Edition, we visit the New York public library and search through their expansive database of restaurant menus from through the decades. Flaming omlettes, Calf Brains on Toast, vichy buttermilk, reporter Doug Mack digs into the archives to see what New Yorkers were eating in 1906.
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Seeking Korean Soviet Cooking (Best of Proof Travel Edition)
In this week's episode of Best of Proof: Travel Edition, we explore the history of Koryo Saram cuisine (Korean Soviet cuisine) and learn about the importance of morkovcha--a carrot dish--to one Koryo Saram family.
Try making Korean Corn Cheese, a classic bar snack at home.
Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.com.
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The Lost Crops of Sapelo Island (Best of Proof: Travel Edition)
In this week's episode of Best of Proof: Travel Edition, we take the ferry to Georgia's Sapelo Island to visit the Gullah Geechee community. Every year, storms, salt water, and construction threaten the land. But Sapelo resident Maurice Bailey is fighting to protect the island by reviving Geechee agriculture. Will he succeed? Claire Reynolds reports in this episode from 2023.
To learn more about
Chicken Tender Capital, USA (Best of Proof: Travel Edition)
On this episode of Best of Proof: Travel Edition, we replay an episode where one comedian is on a mission to make the Manchester, New Hampsnire the chicken tender capital of the world. Will he succeed?
Hungry for some chicken tenders? Try our recipe for Pecan-Crusted Chicken Tenders with Honey Mustard Slaw.
Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.co
How Cooking Competitions Took Over TV (Part 2)
In part 2 of our deep-dive into the history of culinary competition shows, America's Test Kitchen: The Next Generation contestant Garrett Schlichte chronicles the shift from our obsession with hyper-competitive, kitchen-stadium battles to our desire for a different kind of culinary competition show; ones that a decidedly nicer. Plus, Garrett peels the curtain back on his own experience as a contes
How Cooking Competitions Took Over TV (Part 1)
From Iron Chef to The Great British Bake Off, cooking competition shows hav been a staple of American entertainment and education for ages. But America's Test Kitchen: The Next Generation contestant Garrett Schlichte has seen a shift in these shows over time; whether it's about how competitive they are to what they're cooking, to who their intended audience really is. Garrett takes us behind the s
There's a Snake in My Food!
Every March, Sweetwater, Texas celebrates its title as the ‘Rattlesnake Capital of the World’. Dozens of teams compete to cook Texas staples like ribs, brisket and chicken, and in Sweetwater? It's rattlesnake. Who will clinch this year's Rattlesnake Cook Off championship? Avery Thompson reports.
Make some Texas-style chili at home (without the snake meat!) with our tested recipe.
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How to Save a Hive
Melipona honey from Mexico is prized for its taste and its medicinal qualities. But melipona bees are under threat; not just from deforestation, pesticides, or habitat loss, but also from the dwindling number of beekeepers who know how to cultivate these special hives. Reporter Maya Kroth takes us to the Yucatan region to chronicle the quiet fight to revive a dying craft. Proof will back after Tha
The (Iron) White Claw
Writer and former restaurant owner Dionne Reid investigates White Claw's rapid ascendance and its prowess as a gay icon.
If you don't have a White Claw in your fridge, make your own vodka soda drink with our recipe for Peach-Basil Vodka Spritzer.
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The Rise of the Modern Asian Pastry
How did a Cold War-era American food aid program help ignite the rise of the modern Asian pastry and lead to the creation of milkbread? Clarissa Wei reports.
Learn how to make Shokupan or Japanese White Bread at home with our tested recipe.
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What Does Space Taste Like?
What does it mean to impart the "taste of space" into our ice creams, juices, cheeses and even fruit? Reporter Julie Carli dives into the history of foods that have both been made for and inspired by outer space.
Make your own Ice Cream at home, using one of our recommended Ice Cream Makers.
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The (Tea) Room Where It Happened
What if we told you that one of the earliest third places—spots outside of the home and workplace where people can convene and commune with others; often over food—was a tea room? Reporter Lindsey Polevoy traces the history of one such third place run by Polish immigrant, Eve Adams.
Bring the fanciness of the tea room home with our recipe for Tea-Infused Crème Brûlée.
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In Love with the Shape of Food
As we kick off a new season of Proof, we dig into the psychology and science behind our fascination with food shapes. From popcorn to square watermelons, you'll learn that there's a reason behind the choices we make when it comes to what our food looks like. Eliza Rothstein reports.
Try making your own sweet and salty popcorn at home, with our recipe for Spicy Caramel Popcorn.
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Back to our bread-and-butter episodes next week on a new season of Proof!
What's the story story behind those square watermelons? What does rattlesnake taste like? And how do you create the taste of space? Find out as we kick off a new season of Proof next week!
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ATK at 25: Reverse-Engineering the Boxed Brownie (Episode 4)
This week on the podcast, we bring you the fourth and final episode of our miniseries where we reveal the backstories behind four iconic recipes from America's Test Kitchen's TV show, which is celebrating its 25th season on air.
We saved the sweetest for last. Episode 4 follows one test cook's dogged pursuit for the perfect, chewy brownie recipe.
Looking for more recipes that changed the way Ameri
ATK at 25: Why You Need a Wok (Episode 3)
This week on the podcast, we bring you the third episode of our miniseries where we reveal the backstories behind four iconic recipes from America's Test Kitchen's TV show, which is celebrating its 25th season on air.
Episode 3 investigates why what kitchen equipment you use can be just as important as the recipe itself. Exhibit A: Gadget expert Lisa McManus' review of woks, and Exhibit B: Veteran
ATK at 25: How Many Eggs in the Perfect Scramble? (Episode 2)
This week on the podcast, we bring you the second episode of our miniseries where we reveal the backstories behind four iconic recipes from America's Test Kitchen's TV show, which is celebrating its 25th season on air.
Episode 2 dives into a recipe so simple, it needed science to perfect. You may never see this breakfast staple the same way, ever again.
Looking for more recipes that changed the w
ATK at 25: A Recipe Made from a Mistake (Episode 1)
This week on the podcast, we bring you the first episode of our miniseries where we reveal the backstories behind four iconic recipes from America's Test Kitchen's TV show, which is celebrating its 25th season on air.
Episode 1 gives new meaning to a motto we live by: We make the mistakes in the kitchen so you don't have to. Listen to find out how a mistake gave birth to this tried-and-true weekni
Introducing ATK at 25: Stories Behind the Iconic Recipes
For the next couple of weeks on our podcast, Proof from America’s Test Kitchen, we’ll bring you the back stories behind some of our most iconic recipes from the last 25 years. Hosted by longtime ATK cast member Jack Bishop.
Discover the 500 Recipes that Changed the Way America Cooks in our 25th Anniversary Cookbook.
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Barbecue Trailblazers: What is the Future of Barbecue? (Episode 4)
In a matter of months, Kelli Nevarez went from first-grade music teacher to pitmaster of the Texas Monthly Top 50 barbecue joint La Vaca Barbecue. Reporter Eliza Rothstein shares the story of how Nevarez is reshaping the future of barbecue.
Craving more barbecue tips? Join our grilling expert, Morgan Bolling, as she takes a deep dive into smoke rings.
This podcast miniseries is an audio companion
Barbecue Trailblazers: The Hogroast Heads North (Episode 3)
Transporting a Southern tradition to the North might seem like a tall order, but Cook's Country grilling expert Morgan Bolling knows just how to do it with her annual whole hog roast. Producer Alex Curran-Cardarelli shares the history of whole-hog roasts and Morgan's own story of growth and resilience.
Try a taste of Morgan's home state with her recipe for North Carolina Barbecue Pork.
This podca
Barbecue Trailblazers: The Woman Who Gave Us Fajitas (Episode 2)
Ninfa Laurenzo, or Mama Ninfa as many called her, was a trailblazer and an icon in the city of Houston, Texas. She helped introduce a Tex-Mex classic to the United States with her business savvy, food knowledge, and understanding of people. In this episode, we learn about the life that made Ninfa Laurenzo into the legend she's known as today. Reported by Eliza Rothstein.
Make your own Tacos al Car
Barbecue Trailblazers: The Queen of Smoke (Episode 1)
In a world where barbecuing is considered "dude food" and men's work, Helen Turner is an institution. She's steadily nurtured her style of Tennessee barbecue the traditional way; by using only smoke to flavor her meats over a fire pit. But this style of barbecue is back-breaking work, and Helen may consider retiring. But is she ready to let go? And who would she pass Helen's Bar BQ down to? Find o
Introducing When Southern Women Cook: Our Miniseries on Barbecue Trailblazers
For far too long, the art of barbecue and grilling have been considered “men’s work.” But women were cooking with fire since the earliest days of American history, too. In our next miniseries on Proof, hosted by Cook's Country magazine's Toni Tipton-Martin and Morgan Bolling, we profile four women who have been stoking embers and bringing the heat to Southern cuisine. The first episode drops Thurs
100 Proof: From 100 to Zero Proof (Episode 6)
The cocktail emerges from the dark ages and enters the modern era. In this episode: We meet more innovative mixologists pushing the bounds of what a cocktail can be. And we'll explore the latest installment in the cocktail's long evolution: the zero proof movement.
What should you be looking for when buying non-alcoholic beverages and cocktails? Check out our review of Non-Alcoholic Spirits and Co
100 Proof: The Dark Ages (Episode 5)
The 1950s to the 1990s are often dubbed as the cocktail's Dark Ages where drinks like Long Island Iced Teas and Midori Sours reined supreme. The drinks from this time are often reviled or ridiculed, but they made important contributions to cocktail history, too. In this episode: How TGI Fridays, Madonna, and the Cosmopolitan helped define this era of the American cocktail.
Further Reading:
A Prop
100 Proof: Prohibition (Episode 4)
Was Prohibition really the Gilded Age utopia that it's made out to be? In this episode: Cocktail innovation happening in unlikely places under unlikely circumstances. We feature the Bees Knees and the Bloody Mary.
Further Reading:
A Spiritous Journey by Jared Brown and Anistatia Miller
"A Study of the Great Immoralities: Saloons in Chicago Before WWI" Ohio State University
"Bootleggers and Bathtub
100 Proof: The Golden Age of Cocktails (Episode 3)
How did the Industrial Revolution, immigration--and maybe Winston Churchill's mother--give rise to the Golden Age of cocktails in America? We explore the story of the Martini, the Manhattan, and the Daiquiri.
Make yourself a cool Gin Martini with our customizable recipe.
Further Reading:
A Spirituous Journey: A History of Drink by Jared Brown and Anistatia Miller
Difford's Guide for Discerning Dr
Buy Me Some Biryani and Cracker Jack
The Cricket World Cup started this week, and fans in New York are celebrating the wickets, the fast bowlers, and biryani. How did the rice dish become the meal of the match? Journalist Kunwar Khuldune Shahid reports. (100 Proof will be back on June 20.)
Make Biryani at home with our tested recipe.
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100 Proof: The Dawn of the American Cocktail (Episode 2)
Where does the word "cocktail" come from? Who invented it? We explore these questions and the backstories of two drinks from America's early days as a nation: The Mint Julep and the Sazerac. (Special thanks to Joe Gitter and Yiorgos Tsivranidis for their voice acting in this episode.)
Try making our Mint Julep and Sazerac recipes at home!
Further Reading:
"A Brief History of Bitters" Smithsonian
100 Proof: It Wasn't Always Like This (Episode 1)
This week, we kick off Proof's first-ever miniseries. Episode 1 explores how we got to our modern cocktail renaissance. Why were cocktails in the 90s and early 2000s shells of the well-crafted drinks we see today? It took a renegade group of bartenders and cocktail enthusiasts to resurrect drinks from the cocktail's heyday. Hosted by Cook's Country Editor-in-Chief Toni Tipton-Martin, and reported
Introducing 100 Proof: Our Miniseries on the American Cocktail
Even before the Stone Age, our ancestors were thinking about what happens when we combine one flavor with another, both in the primordial kitchen and behind the prehistoric bar. Fast-forward to today, and the carefully crafted cocktail is all around us. But what if we told you it wasn’t always this way?
Welcome to Proof's first-ever miniseries: 100 Proof: The Journey of the American Cocktail. Over
The Unavoidable Ingredient
Can saliva change the way our food tastes? Does it affect our cooking? In our Season 16 finale, reporter Jacklyn Kim digs into the unexpected ingredient that we end up adding to every meal.
Proof will be back later in May with a 6-part miniseries on the history of cocktails!
Until then, stimulate your taste buds and break out the cast iron with the Test Kitchen recipe for Cast Iron Margherita Piz
A (Wooly) Mammoth of A Meal
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 back then as it does now. What does it mean to seek out "exotic" foods? Why do we do it? And was it really wooly mammoth that was on the menu? Reporter Doug Mack digs in.
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The River That Feeds Us
We're headed to the riverbanks of the Magdalena River to experience a Colombian tradition of eating stew, called the paseo de olla. Journalist Camilo Garzón shares how the mighty river and the stew have been at the center of Colombia's past and present.
Hear more of Camilo's work at Cuentero Productions.
Invite some friends over to enjoy Colombia's signature three-meat stew, Sancocho at home with
Boycotting Your Favorite Food
What happens when you have to boycott your favorite food? Reporter Makepeace Sitlhou travels to her home to North East India to confront this reality with her favorite dish: The Manipuri Thali.
Heads up: This episode includes descriptions of violence.
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It’s All Greek Salad to Me
We kick off Season 16 with a new episode that traces Horiatiki, or the Greek salad's journey from Athens to American tables. Our reporter digs into how tax evasion shaped the humble Horiatiki, and how a star ingredient wasn't incorporated until much later than you might think.
Check our top picks for Feta Cheese to make your own Horiatiki at home.
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Conan O'Brien on Your Mama’s Kitchen Podcast
Before we return next week with new episodes of Proof, we're sharing an episode of Your Mama’s Kitchen, a podcast about cuisine and culture, ingredients and identities, and the meals and memories that make us who we are. In this episode, host Michele Norris interviews TV’s funniest redhead, Conan O’Brien. The comedian talks about how he first learned to be funny at the kitchen table. We also learn
From The Sporkful: ANYTHING'S PASTABLE
This week, we're bringing you the first episode from a new, four-part series from our friends at The Sporkful. Host Dan Pashman shares the inside story of creating his first cookbook, Anything’s Pastable — from the highs and lows of recipe testing, to a research trip across Italy, to the agonizing decisions over the design of the cover. By the end, you'll never look at a cookbook the same way agai
Award Winners: Should I Get My Lobster High?
We wrap up awards season with our Signal Award-Winning episode that asks: Will hot-boxing a lobster before it's cooked alleviate its pain? Science reporter Sarah Vitak takes us to a lobster shack in Maine to find out.
Bring a taste of Maine home and make your own New England Lobster Rolls.
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Award Winners: Sakura and the Wild Boars
Author Hannah Kirshner takes us on a captivating journey into the woods of rural Japan alongside boar hunter, Sakura Yoshida. In our IACP Award-winning episode, Hannah shares her experience and the history of meat eating in Japan.
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Award Winners: Navigating Blindness at the Supermarket
Reporter Jason Strother shows us what it’s like to navigate the supermarket while visually impaired. Listen to our Signal award-winning episode to learn what a more navigable world might be like.
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Award Winners: The Drink that Wouldn't Die
Chartreuse, a beloved liqueur among bartenders, defies the test of time. We recount the history of this drink that wouldn't die in our 2022 IACP Award-Winning episode on this potent elixir created by Carthusian Monks.
Ready to shake or stir? Read our Review Team's recommendations for best cocktail shakers.
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Award Winners: Raiders of the Lost Yeast
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? Find out on this week’s episode from our archives. (New episodes will be back in April!)
Make your own sourdough loaf at home (without the need for ancient yeast!) with our fail-proof recipe.
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Award Winners: You're a Good Man, Brady Keys
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 Chicken, was hailed as the gold standard for Black capitalism in the 1960s.
Try making Batter-Fried Chicken at home with our fail-proof recipe.
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Award Winners: The Case of the Disappearing Franchise
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.
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Award Winners: World's Greatest Italian Beef
This week, we replay our award-winning episode inspired by the food in FX's "The Bear". We get 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.
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Try making an Italian beef sandwich at home with our foolproof recip
Cheesesteaks Go to Pakistan
How did the Philly Cheesesteak make its way to Lahore, Pakistan? Journalist Kunwar Khuldune Shahid traces the transcontinental journey.
Try Ayesha Sarwar’s recipe for Desi Philly Cheesesteak or America's Test Kitchen's version of the classic Philly style.
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Behind Boba Tea's Big Boom
We're spilling the tea on the origins of boba, or bubble tea. Cookbook author Clarissa Wei reports.
Did this episode make you thirsty? Try making our Matcha Fauxba Tea Smoothie, inspired by boba tea!
Get a 14-day free trial for an America’s Test Kitchen digital subscription at atkpodcast.com.
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