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Here’s a special preview of Not Lost, a new podcast about finding yourself in places you’ve never been from our friends at Pushkin Industries! Host Brendan Francis Newnam takes us around the world, learning about new places by getting invited to a stranger’s house for dinner. From Montréal to Mexico City, Brendan and his guests drink, dance, and eat, learning as much about themselves as the places they visit. In this preview, Brendan and his friend Danielle Hendersen head to the Big Easy and discover that it’s anything but. Carousel bars, gospel choirs, voodoo readings, and a visit to a slavery memorial plunge the duo into conversations about the good life with local luminaries like jazz-great Kermit Ruffins, voodoo priestess Madame Cinnamon, and a chef who dreams about gumbo.See Privacy Policy at and California Privacy Notice at
Your Trash? My Treasure

Your Trash? My Treasure


For the season finale, we're bringing you three short stories on the theme: One person's trash is another person's treasure. Reporter Stephen Calabria digs into the story of a famous half-eaten piece of toast, ATK assistant editor Eden Faithful goes dumpster diving, and reporter Eliza Rothstein traces the life cycle of a pastry that turns into a spirit. Proof will be back for Season 11 late July, and in the meantime, we'll post other exciting content in our feed!You can view what items Christie's auctioned off from Sue Houghton's Beatles collection here. And if you’re curious about what Misadventure's vodka tastes like, head to and use the code PROOF2022 for 15% off vodka bottles.See Privacy Policy at and California Privacy Notice at
The Seeds Worth Saving

The Seeds Worth Saving


Baskets of bok choy, galangal, collard greens, epazote. We often take these United Nations of produce for granted, but it’s the deliberate work of farmers cultivating heritage seeds that ignites the growing diversity of fruits, grains, and vegetables. In this episode, reporter Jean Trinh chronicles the lives of three farmers who have made it their mission to plant seeds that sow a sense of home, cultural preservation, and belonging.See Privacy Policy at and California Privacy Notice at
The McDonald’s vegan cheese slice. Botanical flavors for your next latte. A patent to cure meats with...celery juice. Many of the next it-food innovations are engineered by a company you’ve probably never heard of but touches almost food product you know: The Kerry Group. Reporter John Ringer goes behind the scenes at this food factory and lab, as he traces the history of Kerry’s humble roots as an Irish dairy cooperative to a worldwide ingredients company.See Privacy Policy at and California Privacy Notice at
Black Americans have deep historical connections and ownership over vegan and plant-based cuisines. But after the Great Migration, many left farms and the Jim Crow South to cities where urbanization and the advent of fast food changed the landscape of accessibility to fresh foods. In this episode of Proof, writer Gabrielle Lawrence-Cormier reconnects with their family's pre-Great Migration gardening traditions and reclaims their plant-based culinary roots.See Privacy Policy at and California Privacy Notice at
The Pho Must Go On

The Pho Must Go On


Many of us have family recipes that have been passed down for generations. For reporter Anh Gray, it's her late mother's piping hot bowl of beef pho. But what do we do when we need to amend these recipes? Is something lost when we make substitutions, or can we iterate and build upon that which is sacred? Anh dives in.Thanks to our sponsor, Naked Lunch. It's a new podcast hosted by Phil Rosenthal of Netflix's Somebody Feed Phil, and music journalist David Wild. Listen and subscribe to Naked Lunch wherever you get your podcasts.See Privacy Policy at and California Privacy Notice at
Who were some of the first people ever to make wine? Images of ancient people of the Caucasus or France might come to mind. But what if we told you that wine was being made in ancient Japan, around the same time--or even earlier--than it was in the Caucuses? And even before sake was being made in Japan? Reporter Hannah Kirshner investigates.You can read Hannah's article on the history of winemaking in Japan for Food & Wine, and her latest book is Water, Wood, and Wild Things: Learning Craft and Cultivation in a Japanese Mountain Town. Eric C. Rath’s latest book is Oishii: The History of Sushi. Edward Slingerland’s is Drunk: How We Sipped, Danced, and Stumbled Our Way to Civilization.See Privacy Policy at and California Privacy Notice at
Welcome to Bear Grass, North Carolina, where moonshine, tobacco, and bootlegging were once king. Today, a storied dish called chicken mull is a staple of the town's identity and for years, Bear Grass held an annual chicken mull-making contest to see who made the best mull. What happens though, when this humble dish almost tears the small, close-knit community apart? Reporter Allison Salerno reports.Interested in making chicken mull? Find our Cook's Country recipe here.See Privacy Policy at and California Privacy Notice at
Get Rich or Die Cracking

Get Rich or Die Cracking


Black walnuts are probably nature's toughest nut to crack. But one man--television producer and newbie farmer Mike Trinklein--is determined to prove that it's a crop worth farming for. In this episode of Proof, Mike walks us through the history and benefits of these nuts, and shares his own scheme to get rich...slow off the land.See Privacy Policy at and California Privacy Notice at
Proof from America's Test Kitchen returns Thursday, April 21st! We kick off Season 10 by traveling to the midwest in search of a tough-to-crack crop. We ask: Who has the right to tweak a national dish? We also try to solve the mystery of The Beatles' George Harrison's piece of toast. All that, and much more on the new season of Proof!See Privacy Policy at and California Privacy Notice at
Muhidin Libah was living in Syracuse, New York when he received a call from a Somali Bantu community in Maine. They wanted his help setting up a non-profit organization that would run a farm aimed to serve the growing Somali Bantu émigré community in the Pine Tree State. As Muhidin answered the call, he wondered whether they should stick to setting the organization up with a strictly for-us-by-us mentality, or whether they needed allies in a place that had shown hostility to his people. What does it mean to set up a farm--for and by a minority community--in a predominantly white region? Reporter Ashia Aubourg digs in.This story is based on Ashia's story in Cuisine Noir. Visit the Somali Bantu Community Association of Maine's website to find out more.See Privacy Policy at and California Privacy Notice at
Dumplings in Iowa

Dumplings in Iowa


What does it look 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.See Privacy Policy at and California Privacy Notice at
One day in 2012, Proof host Kevin Pang received an email from his father, urging Kevin to watch a video on YouTube that he'd just sent. Reluctantly, Kevin opened it to discover that somehow, his retired father had created a YouTube cooking channel that had nearly a million views. This would kick off a series of events that would forever change Kevin's relationship with his father. This week's episode is a story about family, what happens when immigrants move to a new country, and how Kevin's dad became an unlikely YouTube star. (This story is based on Kevin Pang's article in the New York Times Magazine.)See Privacy Policy at and California Privacy Notice at
Around the world and throughout history, we’ve celebrated the departed with rituals that involve food. Pharaohs were buried with feasts. We pour out drinks in honor of fallen friends and family. But the precision and thought that Zoroastrian priest Marziban Hathiram puts into preparing meals for the departed is in a league of its own. Author Varud Gupta takes us through the intricacies of the stum death ritual in Gujarat, India, and walks us through what foods are--and aren’t--appropriate for the afterlife.Read more of Varud's journey in his book, Bagwaan Ke Pakwaan: Food of the Gods.See Privacy Policy at and California Privacy Notice at
Charlotte Gill was anguished by the way the lobsters at her lobster pound died a slow death in vats of boiling water. ‘There must be another way,’ she thought. ‘How about getting them high?’ In this episode of Proof, science reporter Sarah Vitak tracks Gill’s quest, invokes David Foster Wallace, and considers the lobster.See Privacy Policy at and California Privacy Notice at
Jewish delis are a staple of many American cities and neighborhoods. But even before the COVID-19 pandemic devastated the restaurant industry, Jewish delis were already on the decline. In 1931, there were an estimated 2,000 delis in the Big Apple. Today--almost a century later--there’s fewer than a few dozen. So what accounts of this deli decline? Reporter Rebecca Rosman samples delis across the United States in search for answers.See Privacy Policy at and California Privacy Notice at
We kick off the new season by asking: Why are Jewish delis disappearing? We consider the lobster, and the most humane way to treat them before we eat them. We look at literal soul food--food that's served to the departed, and you'll hear a story from host Kevin Pang about how his dad became an unlikely YouTube cooking star. All that, and much more on Season 9 of Proof from America’s Test Kitchen.See Privacy Policy at and California Privacy Notice at
Today we have a special episode from our friends over at Mystery Recipe, a podcast from America's Test Kitchen Kids for young chefs ages 4-10. This episode features Proof host Kevin Pang! If you like Mystery Recipe, you can find their fourth season anywhere you get your podcasts.See Privacy Policy at and California Privacy Notice at
Old Bay Seasoning is a hallmark of mid-Atlantic food culture. The yellow and red branding has stood the test of time, and remained unshakably present in grocery stores across the country. It's sprinkled on seafood, fries, and even used in ice cream. But despite its renowned fame and recognition, very few people actually know the man behind this iconic seasoning and his battle with the spice industry. Reporter Claudia Rosenbaum digs into the the David-and-Goliath origins of Old Bay Seasoning, and how the spice blend has endured today.Take our season 8 survey to get a 30% off coupon code at the America's Test Kitchen online shop.A note from our sponsors:Listeners get 15% off of their first order at high quality cured meats and charcuterie in stores and online at Veroni USA.Use code ATK15 for 15% off on for $100 to spend on wine.See Privacy Policy at and California Privacy Notice at
Why Be Vegetarian?

Why Be Vegetarian?


How we speak, what we wear, and what we eat are influenced by our upbringings, our cultures, and our roots. But what happens when we peel the curtain back on all the things we thought we knew about ourselves? What would we find? In this episode, reporter Sheila V Kumar interrogates her own vegetarianism and asks what consequences our food choices have in the political sphere and in our own lives. Take our Season 8 survey here.A note from our sponsors:Get high quality cured meats and charcuterie in stores and online at Veroni USA.Use code ATK15 for 15% off on for $100 to spend on wine.See Privacy Policy at and California Privacy Notice at
Comments (21)

Shari McCauley

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

Jan 4th

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 craft, the art. Hoping they redo this one!

Oct 22nd

Dan B

Very moving and beautiful story.

Aug 26th


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

Aug 12th


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

Jan 28th

Long Nguyen

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

May 9th

David Duncan

I love this podcast but why is it I can't find out more information about proof when I go to Your help would be greatly appreciated.... thank you all.

Dec 27th

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
Reply (1)



Jul 14th



Jul 6th

Gunnard Engebreth

artisan Sriracha aioli tbh!

Feb 17th

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 (4)

Kevin Sochia

y'all I found Lia Haddock!

Jan 17th

Levi Andersen

BOWLS host has my bowels howling :)))

Jan 8th


love the new show!

Nov 8th

Matthew Schrank

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

Nov 8th
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