189 episodes

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.

Proof America's Test Kitchen

    • Arts
    • 4.3 • 1.8K Ratings

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.

    100 Proof: It Wasn't Always Like This (Episode 1)

    100 Proof: It Wasn't Always Like This (Episode 1)

    In the inaugural episode of our first-ever miniseries, we explore how we got to our modern cocktail renaissance. Why were mixed drinks from the 90s and early 2000s shells of the craft cocktails we see today? Hosted by Cook's Country Editor-in-Chief Toni Tipton-Martin, and reported by Proof's managing producer, Yumi Araki.

    • 34 min
    Introducing 100 Proof: Our Miniseries on the American Cocktail

    Introducing 100 Proof: Our Miniseries on the American Cocktail

    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 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.

    • 3 min
    The Unavoidable Ingredient

    The Unavoidable Ingredient

    Can saliva change the way our food tastes? Does it affect our cooking? Reporter Jacklyn Kim digs into the unexpected ingredient that we end up adding to every meal.

    • 36 min
    A (Wooly) Mammoth of A Meal

    A (Wooly) Mammoth of A Meal

    In 1951, the Explorers Club in New York had a 250,000-year-old woolly mammoth on their menu at their annual banquet. Follow reporter Doug Mack as he excavates what exactly went on at this perplexing prehistoric dinner.

    • 34 min
    The River That Feeds Us

    The River That Feeds Us

    Journalist Camilo Garzón embarks on a quest along the Magdalena River to experience a Colombian tradition that's making a comeback called Paseo de Olla: The Cooking Pot Trip.

    • 38 min
    Boycotting Your Favorite Food

    Boycotting Your Favorite Food

    What happens when you have to boycott your favorite dish? Our reporter travels to her home in North east India to find out.

    • 33 min

Customer Reviews

4.3 out of 5
1.8K Ratings

1.8K Ratings

BillyH01 ,

Greek salad

Just listened to “It’s All Greek Salad To Me”. Great episode! I learned a lot, and it made me really hungry. Can’t wait to go to Greece and get some horiatiki.

Mr.J.Beauregard ,

Bring Back Bridget

As a chef Bridget brings something to the show that Kevin never can. Honestly I’ve lost interest in the show since Brian has started hosting.
Just not the same.

Callahansfeedstore ,

Back

Was happy to see a new episode in my feed. And a strong one at that. Who knew you could make salad interesting for 40 minutes. ATK proved it possible. Fun and informative. Looking forward to more new eps, so keep’m coming.

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