Proof

Proof Podcast

We tell the weird and surprising and funny backstories around food and drink. The tales we haven’t all heard yet, the ones that have been lost, the under-told. This is not a recipe show. And this is not a show about celebrity chefs or what they like to eat. Proof goes beyond recipes and cooking to investigate the foods we love (tiki drinks) and don't love (the grain bowl); ask the big questions (where do food cravings come from?); and uncover the hidden backstories that feed your food-obsessed brain. Hosted by Bridget Lancaster. A production of America's Test Kitchen. Please take our season 2 survey: http://bit.ly/proofpodcast2

What Food Should I Wish For On A Deserted Island?
In these bonus episodes, we try to answer your weird food questions. This week: If I was stranded on a deserted island, what's the best food to wish for?...

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What Weird Things Did Presidents Eat?
In these bonus episodes, we try to answer your weird food questions. This week: What are the weirdest things US presidents ate?...

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Can You Bake A Cookie In Space?
In these bonus episodes, we try to answer your weird food questions. This week: If you flung a cookie dough ball into space, how long until it bakes into a cookie?...

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Can You Bake A Cookie In Space?
In these bonus episodes, we try to answer your weird food questions. This week: If you flung a cookie dough ball into space, how long until it bakes into a cookie?...

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Why Is Ranch So Addictive?
In these bonus episodes, we try to answer your weird food questions. This week: why is ranch so addictive?...

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Are We All Victims of Food Fraud?
In these bonus episodes, we try to answer your weird food questions. This week: In a world fraught with food fraud, how do you know what you're buying?...

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Can You Get Drunk Off Kombucha?
In these bonus episodes, we try to answer your weird food questions. This week: How much kombucha would it take to get you drunk?...

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Is Cereal Soup?
In these bonus episodes, we try to answer your weird food questions. This week: Is cereal soup?...

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Why Does OJ Taste Bad After Using Toothpaste?
In these bonus episodes, we try to answer your weird food questions. This week: Why are some flavor pairings divine (chocolate + coffee) and others horrible (orange juice after toothpaste)?...

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The Plan to Kill the Chinese Restaurant
Chinese restaurants are an essential part of the American landscape -- even more ubiquitous than McDonald’s. But a century ago, they were almost extinguished by legislation passed around the country that barred young white women from eating at chop suey houses. This is the story of an organized effort to wipe out Chinese eateries altogether and how these restaurants survived in spite of it.We want to get your feedback about Proof. Please take this survey so we know what you like and what we can do better: h...

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The Pretty Big Problem of Ugly Food
“Ugly Food” subscription boxes propose to solve a very big problem: nearly half of all the food produced in the United States is being wasted, even while many struggle to put food on the table each day. But can delivering a box of three-legged carrots and misshapen squash really address the root causes of food waste? Or is the Ugly Foods movement actually doing more harm than good?We want to get your feedback about Proof. Please take this survey so we know what you like and what we can do better: http://bit...

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The Quest for Mystic Makgeolli
Makgeolli is a quintessentially Korean alcohol, but few people outside of the Korean peninsula have ever heard of, much less tasted it. Even within Korea, it’s mostly known as an overly sweet, low quality drink available at every corner convenience store. But the real version of Makgeolli is the product of centuries of traditional Korean brewing techniques -- an elegant, complex, and balanced brew easily made in any home kitchen with only three ingredients: water, rice, and a fermentation starter called nur...

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The OGs of America’s Oranges
Eliza Tibbets was ahead of her time. She was a suffragist, an abolitionist, held regular seances in her home, and lived in a utopian community. And in Riverside, California, she was also considered the unofficial queen of the orange industry. As local legend has it, every navel orange tree in the Golden state can be traced back to cuttings from the two parent trees in Eliza’s front yard. This is the little known story of how an amateur farmer with utopian dreams launched an entire industry....

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Hidden Valley Wine
Great wine begins with high quality grapes, careful fermentation, deft blending techniques, and, in Mexico’s Valle de Guadalupe, a group of puritanical Russian immigrants called the “molokans.” Learn how this region’s earliest settlers escaped from religious persecution in tsarist Russia and how a culture of innovation and experimentation has transformed this humble strip of land near the Pacific coast into one of the most fawned over and exciting wine destinations in the world....

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Frankenfish
The snakehead has been described as one of the ugliest fish in the world. It has a thick neck and razor-sharp teeth. It's been rumored to bite little kids and walk on land. It’s also an invasive species that’s been plaguing the Potomac river system for nearly two decades. Can turning this monster into a local delicacy save the Potomac?...

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Welcome to the Microbiome
Probiotics are everywhere, but the science that explains the mechanism of the gut-brain connection still isn't there. Harvard PhD candidate Cary Allen-Blevins is researching everything from breast milk to kombucha to better understand the role of probiotics in gut health. This episode is a collaboration between Proof and Veritalk from Harvard's Graduate School for Arts and Sciences. The original version is part of a series on food that Veritalk produced recently. Check it out at: https://gsas.harvard.edu/ve...

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Who Killed the Miracle Berry?
In the 1970s, the Miracle Berry was poised to become the sugar replacement of choice. It was hailed as the solution to the diabetes epidemic, and was preferred to every other sugar alternative in blind taste tests. The fruit contains a taste-altering protein, miraculin, that makes sour foods taste sweet. So why haven't you heard of it? Did "big sugar" engineer its downfall? And can modern food entrepreneurs reposition the miracle berry as the future of sweet?...

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Season 2 Starts May 23rd
An FDA conspiracy, an invasive species threatening our waterways, and an emerging wine region that shouldn't work. If you thought Season 1 changed the way you thought about food, stay tuned. Season 2 of Proof starts May 23rd....

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AMERICAN BARBECUE
A conversation with culinary historian Michael Twitty about the history of American Barbecue....

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CELERY TONIC
Jack Bishop discusses the history and unique flavor of celery tonic....

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NATURAL VS. ARTIFICIAL FLAVORS
You've seen them on labels, but what are natural and artificial flavors anyway? Reporter Sara Joyner explains....

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TEST COOK CRAVINGS
How do the test cooks at America's Test Kitchen manage their cravings? Jack Bishop heads into the kitchen to find out....

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NON-NEWTONIAN FLUIDS
Ketchup isn't just a popular condiment, it's also scientifically fascinating. Bridget sits down with Jack Bishop to talk about the physics of ketchup....

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ZEPPOLES
Zeppoles are a staple of the San Gennaro street fair in New York city. Jack Bishop has a special connection to the Italian fritters....

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KETCHUP
Do burgers need ketchup? The birthplace of the burger, Louis’ Lunch, doesn’t think so. The family-run business has maintained a strict no-ketchup policy since they opened in 1895. We infiltrate this notorious ketchup resistance cell to try to understand why ketchup is such a polarizing condiment....

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BOWLS
We are living through a fascinating moment in culinary history: the swift and relentless takeover of the [blank] bowl. These days, you can go an entire week of eating all of your meals in bowl form and never overlap once. Why are we bowl happy and how (or when) did adding the word bowl to everything from grain to breakfast become a thing? In this episode, we do a deep dive into bowl culture....

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FAIR FOODS
State fairs have become the site of a novelty fried foods arms race, with vendors clamoring to outdo themselves (and each other) every year. We set out to learn why the adrenaline-seeking foodie in each of us wants to try deep-fried kool-aid at the fair, even if we eat sensibly in our real lives....

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BEANBOOZLED, Part 2
In part 2 of our Beanboozled story, we go inside Givaudan, one of the largest flavor houses in the world, to uncover how stinky sock flavored jelly beans are made....

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BEANBOOZLED, Part 1
Jelly Belly's popular "Beanboozled" game is an edible version of Russian roulette. You might score a tutti frutti bean, or you might get stuck with a stinky sock-flavored bean. But how in the world did Jelly Belly distill these disgusting flavors into a tiny, innocent looking candy? This curiosity leads us into the strange hidden world of commercial flavor chemistry, secret societies of flavorists, and so-called flavor artists. This is part 1 of an engrossing journey into the weird science of flavor....

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TIKI
Wait... the mai tai was invented in Oakland?! We follow the popular cocktail on a historical journey through the rise and fall of tiki culture in America....

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CRAVINGS
We've all been there - the moment when an overpowering food craving descends upon you and takes possession of your body, mind, and wallet. But where do food cravings come from? Are they cultural, genetic, gender-specific? We find out if science has the answer....

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CELERY
Celery was the "it" vegetable of the Victorian era - celery tonics claimed to cure everything from overstrained nerves to a sluggish liver, and upper-class Victorians had special dishes for serving and displaying their celery. So how did celery go from fashionable to forgettable? We trace celery's fall from grace and ask the important question: is it poised for a comeback?...

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Introducing Proof from America's Test Kitchen
Proof is a new podcast from America’s Test Kitchen that goes beyond recipes and cooking to solve food mysteries big and small....

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