Proof

By America's Test Kitchen

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Category: Society & Culture

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Kristina
 Nov 10, 2018
A very interesting podcast! Definitely worth a listen.

Description

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.


We’d love to hear your thoughts so far on Proof in this survey. http://bit.ly/proofpodcast

At the end of the survey you can enter for the chance to win a free year of web membership with America’s Test Kitchen’s suite of websites. Your feedback is invaluable to us and will be used to help us plan the second season of Proof. Thank you!




Episode Date
CELERY TONIC
00:08:40

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

Mar 21, 2019
NATURAL VS. ARTIFICIAL FLAVORS
00:09:22

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

Mar 07, 2019
TEST COOK CRAVINGS
00:06:52

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

Feb 21, 2019
NON-NEWTONIAN FLUIDS
00:06:53

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.

Feb 07, 2019
ZEPPOLES
00:06:59

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

Jan 24, 2019
KETCHUP
00:34:14

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.


Dec 20, 2018
BOWLS
00:35:56

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.



Dec 13, 2018
FAIR FOODS
00:26:14

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.

Dec 06, 2018
BEANBOOZLED, Part 2
00:37:11

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.

Nov 29, 2018
BEANBOOZLED, Part 1
00:42:32

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.

Nov 22, 2018
TIKI
00:29:09

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.

Nov 15, 2018
CRAVINGS
00:28:28

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.

Nov 08, 2018
CELERY
00:34:48

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? 

Oct 31, 2018
Introducing Proof from America's Test Kitchen
00:02:41

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

Oct 09, 2018