Proof

Proof is a new podcast from America’s Test Kitchen, hosted by Bridget Lancaster. It goes beyond recipes and cooking to investigate the foods we love (such as deep-fried oreos and tiki drinks) and don’t love (like once-in-vogue celery and the meteoric rise of the grain bowl). We ask the big questions (where do food cravings come from?) and uncover the hidden backstories that feed your food-obsessed brain. Proof solves food mysteries, one story at a time.

New episodes air weekly on Thursdays.

Episodes

New

S3:E8 | 1.2.2020

Oyster Mushroom Revolution

In Rwanda 26-year-old Christian has turned his mom’s backyard into an oyster mushroom cultivation lab, with mushrooms sprouting here and there. And he’s not alone. For a country still known internationally for its 1994 genocide, Rwanda’s booming mushroom industry reflects hope for a brighter future. In Rwanda, is a better tomorrow just a mushroom farm away?

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S3:E7 | 12.26.2019

Underground Aams Trade, Part 2

In part two of this investigation, reporter Ahmed Ali Akbar explores the underbelly of the secretive mango distribution industry. He uncovers the historical and economic reasons that importing mangoes from Pakistan has been so difficult — from regulation to irradiation. And he finally traces product to supplier.

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S3:E6 | 12.19.2019

Underground Aams Trade, Part 1

Pakistani-American communities all over the U.S. rely on dealers on WhatsApp to gain access to their most coveted treasure: Pakistani mangoes. And they pay a premium for it. In part one of this two-part investigation, reporter Ahmed Ali Akbar searches for answers. Why are Pakistani mangoes so hard to find? And why is the Pakistani community resorting to shady deals on WhatsApp to procure them?

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S3:E5 | 12.12.2019

Jamon, Y'all

In 2015, Will Harris, a farmer in southwest Georgia, partnered with Spanish entrepreneur father and son to bring Iberian pigs to the United States. The climate would be different (from hot, dry Spain to wet, humid Georgia) and so would the pigs' diet (they would eat Georgia pecans instead of acorns), but Harris figured this expensive gamble could pay off. Can jamón ibérico can be reduced to a simple formula (pigs + pasture + acorns), or is there more to the story?

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S3:E4 | 12.5.2019

Tracing Jambalaya

Reporter Kayla Stewart attempts to trace Gulf Coast dish Jambalaya back to its rumored roots in West Africa’s Jollof Rice. Kayla’s journey to find a connection between the two dishes takes her from her mother’s Houston kitchen to the streets of Accra. But instead of a link, she finds that the history of African American food ways cannot be separated from the influences of slavery and colonialism.

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S3:E3 | 11.21.2019

Why Not Eat Bugs?

A South African Entrepreneur, Leah Bessa, discovers that processing Black Soldier Fly larvae produces a milk-like substance, dubbed Entomilk. Can Leah’s entomilk ice cream succeed as a dairy-alternative? Although South African populations have a traditional history of bug-eating, can modern society overcome its ick-factor to take advantage of all bugs have to offer?

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S3:E2 | 11.14.2019

Prepping for the Worst

In a deep dive into “prepper” culture, we learn what makes up the ultimate survival cuisine. We investigate the motivation of this subculture that stocks up on non-perishables for the end-of-times. Should the desire to survive be reduced to a quirky paranoia, or is the quest to prepare for survival in dire circumstances more noble than we give it credit for?

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S3:E1 | 11.7.2019

The True Cost of Mezcal

Mezcal has recently enjoyed a spike in popularity, which brought a welcome surge to the Oaxacan economy, the southern Mexican state where Mezcal is produced. But is the demand for Mezcal outgrowing the supply? What can be done to ensure it survives for years to come without sacrificing the agave plants and land that sustain it? Can mezcal avoid becoming the next tequila?

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S3:E1 | 10.17.2019

Season 3 Starts November 7th

An underground mango industry, the hidden costs of your favorite Mezcal, and ice cream made from bugs. Season 3 goes even deeper to reveal what’s on our plates and how it got there. Tune in for Season 3 of Proof beginning November 7.

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Meet our Team

Bridget Lancaster - Host and Producer

Host and Producer

Bridget Lancaster

Bridget Lancaster hosts and produces Proof. She’s also the Co-Host of the company’s two Emmy-nominated television shows, America’s Test Kitchen and Cook’s Country.

Kaitlin Keleher - Executive Producer

Executive Producer

Kaitlin Keleher

Kaitlin Keleher is the Executive Producer of Proof and Supervising Producer of the Emmy-nominated television shows, America’s Test Kitchen and Cook’s Country.

Jack Bishop - Chief Creative Officer

Chief Creative Officer

Jack Bishop

Jack Bishop is the Chief Creative Officer of America's Test Kitchen. He helped launch Cook's Illustrated in 1993 and is a founding editor of Cook's Country magazine and the company's book publishing division.

Sara Joyner - Producer

Producer

Sara Joyner

Sara Joyner is the Producer of Proof, as well as the company's two television shows, America's Test Kitchen and Cook's Country.

Ultraviolet Audio - Engineer / Sound Designer

Scoring / Sound Design / Mixing

Ultraviolet Audio

Ultraviolet Audio collaborates with podcasters, audio producers and media companies providing audio services ranging from basic editing to scoring, mixing and sound design.

Got Proof?

Do you have a food mystery you think we should investigate on Proof? Drop us a line! We’re always on the hunt for good story pitches.

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