How did the U.S. military create a pizza that warfighters could eat on the battlefield? The Proof team follows the 5-year journey to create the world's most shelf-stable pizza.

How to Make A Battle-Ready Pizza

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. Hosted by Kevin Pang. 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

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.

The River That Feeds Us

What happens when you have to boycott your favorite dish? Our reporter travels to her home in North east India to find out.

Boycotting Your Favorite Food

We kick off a new season of Proof with a look at the origin and evolution of Horiatiki, or the Greek Salad.

How to Make A Battle-Ready Pizza

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