Let your ears wander on this bonus episode where we bring you some of the best moments from Proof, brought to you by our friends at Hark Audio. Hark editors curate compelling podcast moments and transform them into one-of-a-kind playlists--kind of like creating a special mixtape of all of your interests in podcast form. Stay tuned to hear the wild origin story of Chartreuse, travel to the 1950’s when Jello-O was a salad, and learn the secrets of Old Bay seasoning in this Best of Proof Harklist.

[Bonus] Best of Proof Harklist

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. 
 


Society & Culture

Personal Journals

History

Philosophy

Places & Travel

Arts

Literature

Performing Arts

Design

Food

Fashion & Beauty

Visual Arts

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.

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

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.

Introducing 100 Proof: Our Miniseries on the American Cocktail

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.

The Unavoidable Ingredient

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.

A (Wooly) Mammoth of A Meal

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.

[Bonus] Best of Proof Harklist

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