arts
Hosted by America's Test Kitchen · arts · EN
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.
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Contact path
Verified email
Booking probability
37%
Guest openness
Selective
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Signup to Generate a PitchWe 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.
Proof is hosted by America's Test Kitchen. The show has published 250 episodes to date.
Recent episodes include "Introducing: The Side Dish" (5 February 2026, 38 minutes), "The Hospital That Serves Wild Game" (24 December 2025, 39 minutes), and "Creating A Copycat Levain Cookie Recipe" (11 December 2025, 37 minutes).
Proof publishes roughly weekly, with episodes averaging 38 minutes across 250 episodes.
Booking probability for Proof is 37%, and the host is rated Selective on guests. Proof requires a Pod Score of 80 or higher. Proof's contact route on record: verified email.
America's Test Kitchen hosts Proof, an arts podcast with 250 episodes published.
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Proof
Since 2018, Proof has been sharing incredible stories; from that first episode, which brought the curious history of celery to life, to our most recent episode about the role that wild game plays in healing patients at...
Proof
What if hospital food could actually help you heal? In this episode of Proof, Reporter Otis Gray travels from the waters of Southeast Alaska to the Alaska Native Medical Center, the only hospital in the U.S. that serves...
Proof
Have you ever wondered what really goes into developing a recipe at America’s Test Kitchen? In this episode of Proof, ATK Associate Producer Angelica Quintanilla-McCall takes us behind the scenes as Deputy Food Editor...
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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 they’ve surged back into American life. Reporter Otis Gray visits three New York...
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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, reporter Ngoc Bui takes us inside a Hmong-Lao dinner where they use food to...
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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...until she discovered its true origins. In this episode of Proof, Kat traces...
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The way wild mushrooms make it to your plate defies almost every rule of the modern food system. Unlike most produce, wild mushroom cultivation isn’t easily scalable, predictable, or consistently regulated. Instead, a...
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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. From street corners to museum steps, street vending is a grind that is shaped...
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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 fusion cuisine? How does the development of a viral cookie recipe work here at...
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In this three-part series, reporter Otis Gray explores the extraordinary life of James Hemings; the enslaved chef who forever changed American cuisine. Episode three investigates the mysterious final chapter of James...
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In this three-part series, reporter Otis Gray explores the extraordinary life of James Hemings; the enslaved chef who forever changed American cuisine. Episode two meets Hemings back at Monticello where his cooking...
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In this three-part series, reporter Otis Gray explores the extraordinary life of James Hemings; the enslaved chef who forever changed American cuisine. Episode one traces James’ early years at Thomas Jefferson’s...
Proof
Many meat eaters might have experienced a phenomena called the meat paradox, where we acknowledge our love animals--like beef, or cow--but we...eat them. Reporter Avery Thompson faces the paradox head-on at a farm in...
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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 Emily Siner reports. Want to channel your inner first-class diner? Check out our...
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When reporter Justin Barney first moved to Nashville, he kept seeing signs for "Chicago-Style Gyros." Chicago-style? What's that? And why Chicago? These questions sent him down a deep reporting rabbit hole as Justin...
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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 to be "fair trade"? Reporter Andrew Stelzer follows the people and...
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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 to sell more of his seeds. This rivalry laid the groundwork for the radio...
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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 from trad wives and kitchen influencers from a century before? How do mushrooms...
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While developing her award-winning cookbook, 50 Pies, 50 States, Stacey Mei Yan Fong was about to become a permanent American resident. As she navigated the application process, she researched, developed, and baked pies...
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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 writing program. In this episode, Aaron offers listeners a slice into his life today...
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