Introducing: The Side Dish
Since 2018, Proof has been sharing incredible stories; from that first episode, which brought the curious history of celery to life, to our...
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A disappearing food franchise. The story behind how a Vietnamese spring roll ended up on the menu of Senegalese restaurants. We take America's Test Kitchen's inquisitive and relentless appro...
Episodes
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The Hospital That Serves Wild Game
What if hospital food could actually help you heal? In this episode of Proof, Reporter Otis Gray travels from the waters of Southeast Alaska...
Creating A Copycat Levain Cookie Recipe
Have you ever wondered what really goes into developing a recipe at America’s Test Kitchen? In this episode of Proof, ATK Associate Producer...
Why Dinner Parties Still Matter
Dinner parties are having a moment again; where homemade meals feel almost radical in our fast-paced world. But this isn’t the first time th...
What Does a Shared Menu Look Like Across a Divide?
What happens when two chefs, Yia Vang and Colby Rasavong, inherit a fraught history and decide to cook their way through it? In this episode...
Whose Borscht Is It Anyway?
What happens when food travels with a diaspora? Reporter Kat Chow thought her family’s corned beef stew was a Chinese take on an Irish dish....
The (Social) Mushroom Network
The way wild mushrooms make it to your plate defies almost every rule of the modern food system. Unlike most produce, wild mushroom cultivat...
The Hot Dog King: An Episode from The Sporkful Podcast
Today’s story, from Dan Pashman and The Sporkful, is about the people behind New York’s hot dog carts, and one man’s fight to keep his spot....
A New Season of Proof Starts November 6!
Is the mushroom foraging business as innocent as it seems? What does it take for two cultures at odds to come together to make the ultimate...
The Legacy of America's Culinary Founding Father (Part 3: The James Hemings Story)
In this three-part series, reporter Otis Gray explores the extraordinary life of James Hemings; the enslaved chef who forever changed Americ...
The Bargain for Freedom (Part 2: The James Hemings Story)
In this three-part series, reporter Otis Gray explores the extraordinary life of James Hemings; the enslaved chef who forever changed Americ...
The Man Who Commanded Jefferson's Kitchen (Part 1: The James Hemings Story)
In this three-part series, reporter Otis Gray explores the extraordinary life of James Hemings; the enslaved chef who forever changed Americ...
America's Beef with Beef
Many meat eaters might have experienced a phenomena called the meat paradox, where we acknowledge our love animals--like beef, or cow--but w...
Has Airplane Food Actually Gotten Better?
What does it take to serve a dinner in first class at 37,000 feet? And are we in a new golden age of fine dining on airplanes? Reporter Emil...
Was the Modern Gyro Invented in Chicago?
When reporter Justin Barney first moved to Nashville, he kept seeing signs for "Chicago-Style Gyros." Chicago-style? What's that? And why Ch...
Brewing a Revolution: The Origins of Fair Trade Coffee
We often see labels that say "Fair Trade" -- particularly in the context of chocolate or coffee. But what does it actually mean for a food t...
Tradwives and the Original Kitchen Influencers
In 1924, a man in Iowa named Henry built a radio station so that he could sell more seeds. Then, his rival Earl also created a radio station...
Brand New Episodes of Proof Starting August 7th!
The new season of Proof is filled with food origin stories that you'll want to share at your next dinner party. We ask: What can we learn fr...
As American as Pie
While developing her award-winning cookbook, 50 Pies, 50 States, Stacey Mei Yan Fong was about to become a permanent American resident. As s...
Love (and Food) Actually
Proof contributor Aaron Pang wasn't sure if he'd find community and people to eat with when he arrived in Iowa to attend his creative writin...