Proof

Great wine begins with high quality grapes, careful fermentation, deft blending techniques, and, in Mexico’s Valle de Guadalupe, a group of puritanical Russian immigrants called the “molokans.” Learn how this region’s earliest settlers escaped from religious persecution in tsarist Russia and how a culture of innovation and experimentation has transformed this humble strip of land near the Pacific coast into one of the most fawned over and exciting wine destinations in the world.

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The snakehead has been described as one of the ugliest fish in the world. It has a thick neck and razor-sharp teeth. It's been rumored to bite little kids and walk on land. It’s also an invasive species that’s been plaguing the Potomac river system for nearly two decades. Can turning this monster into a local delicacy save the Potomac? 

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Probiotics are everywhere, but the science that explains the mechanism of the gut-brain connection still isn't there. Harvard PhD candidate Cary Allen-Blevins is researching everything from breast milk to kombucha to better understand the role of probiotics in gut health. This episode is a collaboration between Proof and Veritalk from Harvard's Graduate School for Arts and Sciences. The original version is part of a series on food that Veritalk produced recently. Check it out at: https://gsas.harvard.edu/veritalk*

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In the 1970s, the Miracle Berry was poised to become the sugar replacement of choice. It was hailed as the solution to the diabetes epidemic, and was preferred to every other sugar alternative in blind taste tests. The fruit contains a taste-altering protein, miraculin, that makes sour foods taste sweet. So why haven't you heard of it? Did "big sugar" engineer its downfall? And can modern food entrepreneurs reposition the miracle berry as the future of sweet?

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An FDA conspiracy, an invasive species threatening our waterways, and an emerging wine region that shouldn't work. If you thought Season 1 changed the way you thought about food, stay tuned. Season 2 of Proof starts May 23rd.

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A conversation with culinary historian Michael Twitty about the history of American Barbecue.

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

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

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

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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.

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