Proof
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. Hosted by Kevin Pang. A production of America's Test Kitchen.
Episodes
How far would you go to ensure the hops in your fresh hop IPAs are as fresh as humanly possible? The answer for one Denver-based brewery? Take advantage of the brewers’ pilot licenses. It’s a race against time in this week’s episode of Proof. Kate Bernot reports.
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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Despite its rich coffee and cafe culture, Italy doesn't produce its own coffee beans. One man is trying to change that, against all odds. Producer John Last reports.
Thirsty for some coffee? Check out ATK's recommended Espresso Machines.
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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 popular sandwich in Pakistan? Find out the answers to these questions and so much more on Thursday, November 9 when the new season of Proof from America's Test Kitchen drops!
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In the last 'Best of Proof' episode of the year, we bring you a story from 2021 that gives new meaning to the question: How did host Kevin Pang's father end up becoming an unlikely YouTube star? Today, the duo are the stars of Hunger Pangs and authors of A Very Chinese Cookbook, but it didn't start out that way.
Want to try a Pang family recipe? Check out this sticky, crispy spare rib recipe.
Preparing for doomsday might not be as crazy as we think. This week, we bring you an episode from 2019 that takes you inside the culinary minds of people who are ready and prepped for the worst.
Stockpiling wheat at home? Try making ATK’s recipe for Whole-Wheat Sandwich Bread.
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It’s apple-picking season, and one man, Tom Brown, is on a mission to find an elusive variety called the Junaluska before it’s too late. Will Tom succeed? Claire Donnelly reports.
Gone apple picking? Check out ATK’s recipe for Classic Apple Pie.
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What is nixtamalization, and why is it so important when preparing corn-based dishes like tortillas and pupusas? Navajo reporter Andi Murphy walks us through her journey of nixtamalizing blue corn, and embarks on an Indigenous information exchange with chefs, scholars, and poets in the process.
Want to make your own corn tortillas? Check out ATK’s recipe for Homemade Corn Tortillas.
This week, we’re starting autumn off right with one of our all-time favorite episodes: Fair Foods. Chris Siege reports.
Craving that sugar cream pie from the Indiana State Fair? Check out ATK’s recipe for Hoosier Pie.
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For hundreds of years, Japanese soy sauce was made in wooden barrels, but now, most are made in steel tanks. And some argue: It’s made it less delicious. Can a group of brewers and carpenters save the art of traditional brewing? Hannah Kirshner reports.
Curious about all the different varieties? Check out ATK’s reviews on Soy Sauce.
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In Pakistan, alcohol is banned for Muslims, who make up around 97% of the population. But, people drink, and there’s even a renowned beer brewery. How do they get around the ban? Kunwar Khuldune Shahid reports.
Looking for both alcoholic and non-alcoholic drink options? Check out ATK’s collection of recipes from How to Cocktail.
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The Proof team presents bite-size stories on snacks and snacking.
Want a snack while you listen? Check out ATK’s reviews on potato chips.
Get a 14-day free trial for an America’s Test Kitchen digital subscription at atkpodcast.com.
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Proof contributor Eliza Rothstein heads to Broadway to get a behind-the-scenes look at how the pies from Sweeney Todd are made. We hear from the actor playing Mrs. Lovett, and dive into the history of food props.
Want to learn how to make one of the best pies in town? Check out ATK's recipe for Natchitoches Meat Pies.
Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.com.
The Butter Cow draws enormous crowds every year at the Iowa State Fair. But who came up with the idea to sculpt with butter in the first place? Des Moines Register reporter Courtney Crowder uncovers the forgotten history of the woman who pioneered the art of butter sculpting.
Get a 14-day free trial for an America’s Test Kitchen digital subscription at atkpodcast.com
Reporter Sarah Baik explores the history of Koryo Saram cuisine (Korean Soviet cuisine) and learns about the importance of morkovcha--a carrot dish--to one Koryo Saram family.
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.
Former Comedian Nick Lavallee is on a mission to make Manchester, New Hampshire the chicken tender capital of the world. Will he succeed?
Read reporter Caleb Jagoda's original article from New Hampshire Magazine.
Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.com.
Hungry for some tendies? Make your own Puritan Backroom–Style Chicken Tenders.
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How did the U.S. military create a pizza that warfighters could eat on the battlefield? The Proof team follows the 5-year journey to create the world's most shelf-stable pizza.
Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.com.
Craving pizza now? Check out ATK's reviews on Frozen Pepperoni Pizza.
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How does beer thrive in a country that bans it? Who's behind the worst pies in London? What does a Danish tale of a blind princess have to do with America's first butter sculptor? The answer to these questions and much, much more on Season 14 of Proof from America's Test Kitchen. Episode 1 drops Thursday, August 3!
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For the Season 13 closer, we bring you two stories on the theme of fusion food. We look at a JamAsian specialty--Jamaican Pepper Steak--and ask: How did a dish with Chinese roots become a celebrated Jamaican staple? We then head to Vietnam where MasterChef France winner Khanh-Ly Huynh falls hard for the banh mi. (Dionne Reid wrote the story on Jamaican Pepper Steak, and you can find her recipe for it online ...
In 2017, an iconic brand of Argentina's de facto national dessert, the alfajor, was on the brink of disappearing. New management threatened to stop production of El Grandote, or 'The Big One,' but the workers at La Nirva factory refused. Reporter Facundo Iglesia follows the workers' journey as they fight to keep El Grandote--the alfajor of the people--alive.
The original version of story, Revolución on the Cookie Factory Fl...
What did dining out look like in 1906? We put the question to reporter Doug Mack, who dug through the New York Public Library’s “What’s on the Menu” database for answers. Mack encounters items like flaming omelettes, vichy with buttermilk, and calf brains on toast on the menu of one New York-based restaurant chain, Bristol's Dining Rooms. While these dishes may appear bizarre to our modern taste buds, Mack d...
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