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Proof

Author: America's Test Kitchen

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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.



192 Episodes
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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.
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 six episodes, we’ll look at the rise and fall--and subsequent resurgence--of the American cocktail, and contemplate what forces led to our modern cocktail renaissance. We'll also share some recipes along the way. Hosted by Cook's Country Editor-In-Chief Toni Tipton-Martin, and reported by Proof's managing producer, Yumi Araki.Episode 1 drops May 23.See 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.
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.Get a 14-day free trial for an America’s Test Kitchen digital subscription at atkpodcast.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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. Get a 14-day free trial for an America’s Test Kitchen digital subscription at atkpodcast.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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. Get a 14-day free trial for an America’s Test Kitchen digital subscription at atkpodcast.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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. Get a 14-day free trial for an America’s Test Kitchen digital subscription at atkpodcast.com. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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.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 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.Get a 14-day free trial for an America’s Test Kitchen digital subscription at atkpodcast.comTry making an Italian beef sandwich at home with our foolproof recipe.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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Comments (23)

Marjan Davoodi

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…🥹

Jan 11th
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Lori C.

chew with your mouths closed ....! nasty

Jun 30th
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Ashley May

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/

Aug 11th
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Shari McCauley

you dont know what thats doing to the lobsters brain. it could be making it more aware or conscience

Jan 4th
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Nick Schrombeck

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

Oct 22nd
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Dan B

Very moving and beautiful story.

Aug 26th
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Rachel

I love this show. Great episode! I miss Bridget's voice, though.

Aug 12th
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Rachel

I like Francis. He's nice to listen to.

Jan 28th
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Long Nguyen

sure is great hearing about those vietnamese war brides who got fucked over

May 9th
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David Duncan

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.

Dec 27th
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D in Dixie

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!

Dec 4th
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Fulawhhh

nm

Jul 14th
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lizzyb

)))llllp

Jul 6th
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Gunnard Engebreth

artisan Sriracha aioli tbh!

Feb 17th
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Matthew Armand

great show. lets do some on food and diet trends! I'd love to hear more on Keto, Paleo, gluten free, veganism and more!

Jan 21st
Reply (3)

Kevin Sochia

y'all I found Lia Haddock!

Jan 17th
Reply

Levi Andersen

BOWLS host has my bowels howling :)))

Jan 8th
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Kimberly

love the new show!

Nov 8th
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Matthew Schrank

I really enjoyed this one- keep it up! I want more!

Nov 8th
Reply