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Proof
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Proof
Author: America's Test Kitchen
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© America's Test Kitchen
Description
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 not a recipe show. And this is not a show about celebrity chefs or what they like to eat. Proof plunges into history, culture, science, and the psyche to uncover the hidden backstories that feed your food-obsessed brain. A production of America's Test Kitchen.
200 Episodes
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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 to a forthcoming book from America's Test Kitchen called When Southern Women Cook: History, Lore, and 300 Recipes from Every Corner of the American South. You can preorder the book where books are sold:IndieBoundAmerica's Test Kitchen StoreAmazonSpecial thanks to our intern Jonny Leonidas who helped make this series a success.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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 podcast miniseries is an audio companion to a forthcoming book from America's Test Kitchen called When Southern Women Cook: History, Lore, and 300 Recipes from Every Corner of the American South. You can preorder the book where books are sold:IndieBoundAmerica's Test Kitchen StoreAmazonSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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 Carbon with our tried and tested recipe.This podcast miniseries is an audio companion to a forthcoming book from America's Test Kitchen called When Southern Women Cook: History, Lore, and 300 Recipes from Every Corner of the American South. You can preorder the book where books are sold:IndieBoundAmerica's Test Kitchen StoreAmazonSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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 out on the first episode of our miniseries: When Southern Women Cook: The Barbecue Trailblazers. This episode was reported by Maya Kroth. This podcast miniseries is an audio companion to a forthcoming book from America's Test Kitchen called When Southern Women Cook: History, Lore, and 300 Recipes from Every Corner of the American South. You can preorder the book where books are sold:IndieBoundAmerica’s Test Kitchen StoreAmazonSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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 Cocktails.Further Reading:"After DUI, she quit drinking and opened a bar" by Alexa Juliana Ard, Washington Post"AN INTERVIEW WITH AQXYL STORMS, OWNER OF MINUS MOONSHINE" by Sam Bail, Third Place Bar blogA Proper Drink by Robert SimonsonThe Oxford Companion to Spirits & Cocktails (Edited by David Wondrich & Noah Rothbaum)See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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 Proper Drink by Robert Simonson"1970s Ockctails & Disco Drinks" Difford's Guide"History of the Nightclub" American Nightlife Association"How TGI Fridays Has Influenced Modern Craft Cocktail Culture" in The Thrillist by Kevin AlexanderSpirits, Sugar, Water, Bitters by Derek Brown with Robert YuleStraight Up or on the Rocks: The story of the American cocktail by William Grimes"TGI Fridays Was Once The Hottest Bar In America—What Happened?" in Delish by Hannah Selinger"The Legacy of Joe Baum" in Edible Manhattan by Nancy MatsumotoThe Oxford Companion to Spirits & Cocktails (Edited by David Wondrich & Noah Rothbaum)"The Soviet Union Paid Pepsi With Vodka and Warships in Decades-Long Barter" in Vinepair by Ashlie Hughes (Illustrated by Gerry Selian)"This is the Story of the Rainbow Room" in Punch by Joshua David SteinSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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 Gin" The Mob MuseumLost Recipes of Prohibition: Notes From a Bootlegger's Manual by Matthew RowleyProhibition's Greatest Myths: The Distilled Truth About America's Anti-Alcohol Crusade, Edited by Michael Lewis & Richard F. HammSmashing the Liquor Machine: A Global History of Prohibition by Mark Lawrence Schrad"The Dangers of Common Ownership in an Uncommon Industry" by Jessica Starns Attorney At Law, LLC"The FBI and the American Gangster, 1924-1938" The Federal Bureau of Investigation"The Man in the Green Hat" The United States SenateSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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 MillerDifford's Guide for Discerning DrinkersImbibe! by David WondrichRise of Industrial America, 1876 to 1900, Library of CongressSANTA CLARA UNIVERSITY DIGITAL EXHIBITSSpirits, Sugar, Water,Bitters: How the Cocktail Conquered the World by Derek Brown with Robert Yule"The First American Hotels," JSTOR by Livia GershonThe Manhattan: The Story of the First Modern Cocktail with Recipes by Philip GreeneThe New Craft of the Cocktail by Dale DeGroffThe Oxford Companion to Spirits & Cocktails edited by David Wondrich & Noah Rothbaum"This influential Cuban bartender wants to preserve the elegant tradition of the island’s cantineros" Washington Post by M. Carrie AllanSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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 Magazine by Peter SmithDifford's Guide for Discerning DrinkersDrink & Learn"The Ice King was a Tudor" Wall Street Journal by Eric FeltenJuke Joints, Jazz Clubs & Juice - Cocktails from Two Centuries of African American Cookbooks by Toni Tipton-Martin"NEW ORLEANS: A TIMELINE OF ECONOMIC HISTORY" Tulane University by Richard CampanellaThe Oxford Companion to Spirits & Cocktails (Edited by David Wondrich & Noah Rothbaum)Travels of four years and a half in the United States of America by John DavisWhenham Great Pond by John C. Phillips from The Peabody Museum, Salem, Massachusetts"Who Is the Real Father of the Cocktail?" The Daily Beast by Philip GreeneSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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 by Proof's managing producer, Yumi Araki.Looking for a new cocktail shaker? We've tested over a dozen types to find the best options that will fit your home bar.Further Reading:A Proper Drink by Robert SimonsonDifford's Guide for Discerning DrinkersJuke Joints, Jazz Clubs & Juice - Cocktails from Two Centuries of African American Cookbooks by Toni Tipton-MartinStraight Up or On the Rocks - The Story of the American Cocktail by William GrimesTed Saucier's Bottoms Up - Ted Saucier"The born-in-Detroit cocktail that has spawned countless variations," Washington Post by M. Carrie AllanThe New Craft of the Cocktail: Everything You Need to Know to Think Like a Master Mixologist by Dale DeGroffThe Oxford Companion to Spirits & Cocktails (Edited by David Wondrich & Noah Rothbaum)Special thanks to the following recording studios:Brooklyn Podcasting StudioSignature Sound StudiosSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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 Pizza. Get a 14-day free trial for an America’s Test Kitchen digital subscription here.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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.Get a 14-day free trial for an America’s Test Kitchen digital subscription here.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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 our tested recipe. Get a 14-day free trial for an America’s Test Kitchen digital subscription here.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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.Get a 14-day free trial for an America’s Test Kitchen digital subscription here.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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. Get a 14-day free trial for an America’s Test Kitchen digital subscription here.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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 about why Halloween is his favorite holiday, and he reveals his favorite childhood meal: fried ham. Learn more about Your Mama’s Kitchen here.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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 again. Episode 2 is available in The Sporkful feed right now! See if Dan is visiting a city near you on his tour of book signings and live podcast tapings with special guests. And follow Dan on Instagram to see photos and videos from the Anything’s Pastable journey!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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.Get a 14-day free trial for an America’s Test Kitchen digital subscription at atkpodcast.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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I’ve been a dedicated listener to 'Proof,' and it never ceases to impress me! The storytelling is consistently compelling and thorough, with each episode offering a fresh perspective and deep dive into intriguing stories. https://music.amazon.com/podcasts/26cdf252-4525-4329-8929-87ede3759292/episodes/68bbdee5-1b72-4a9e-9aa0-effd9c74b33a/sticker-printing-pros-tips-and-tricks-for-designing-eye-catching-stickers
I teared up so many times listening to this episode. I definitely need to check out your dad’s cooking videos, the professional ones and the cheesy ones…🥹
chew with your mouths closed ....! nasty
Hi there! I'm Ashley May, and Isaac and I were featured in the Dungeons and Dragons and Devilled Eggs episode. If you're interested in our cookbook that was mentioned, you can find more info here: https://www.kickstarter.com/projects/youmaytry/fantasy-feasting/
you dont know what thats doing to the lobsters brain. it could be making it more aware or conscience
This episode should be titled "BURGER + KETCHUP" or "KETCHUP WARS": anything but this title. Before even listening to the cast, I imagined that I would be learning more of a history and future outlook of ketchup overall. It's my favorite sauce after all. This episode did that for maybe 5 minutes. Most of the cast was dedicated to a story about one of the earliest burger joints in all of the U.S. and their specific stance to NOT serve ketchup on their sandwiches.Ketchup doesn't only go with burgers. I understand the choice to prioritize burgers because they're consumed by most in the U.S., but they became the center of the episode: not ketchup. It would have been nice instead to learn more about the diversity of ketchup makers in the U.S. aside from Heinz, like Good Food for Good, Primal Kitchen, Sir Kensington's, or even local, artisanal takes on the condiment. From ketchup lover to fellow ketchup lover, I would appreciate the thing so much more after learning about the making of, the
Very moving and beautiful story.
I love this show. Great episode! I miss Bridget's voice, though.
I like Francis. He's nice to listen to.
sure is great hearing about those vietnamese war brides who got fucked over
I love this podcast but why is it I can't find out more information about proof when I go to Americantestkitchen.com/proof. Your help would be greatly appreciated.... thank you all.
Living in hurricane territory, I try to keep a 3-6 months' pantry. But even in the aftermath of Hurricane Katrina, (during which my pantry was relied upon a bit), I could not bring myself to eat the MREs that were handed out by the government. I am a 1980's-era veteran, and in my mind, MREs are synonymous with "awful", "cardboard", and "never-food". I am sure technology has improved MREs, but I just cannot get past the remembered horrible taste and texture of those early 80s attempts. Sorry, ugh!
nm
)))llllp
artisan Sriracha aioli tbh!
great show. lets do some on food and diet trends! I'd love to hear more on Keto, Paleo, gluten free, veganism and more!
y'all I found Lia Haddock!
BOWLS host has my bowels howling :)))
love the new show!
I really enjoyed this one- keep it up! I want more!