Zeppoles are a staple of the San Gennaro street fair in New York city. Jack Bishop has a special connection to the Italian fritters.

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Do burgers need ketchup? The birthplace of the burger, Louis’ Lunch, doesn’t think so. The family-run business has maintained a strict no-ketchup policy since they opened in 1895. We infiltrate this notorious ketchup resistance cell to try to understand why ketchup is such a polarizing condiment.

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We are living through a fascinating moment in culinary history: the swift and relentless takeover of the [blank] bowl. These days, you can go an entire week of eating all of your meals in bowl form and never overlap once. Why are we bowl happy and how (or when) did adding the word bowl to everything from grain to breakfast become a thing? In this episode, we do a deep dive into bowl culture.

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State fairs have become the site of a novelty fried foods arms race, with vendors clamoring to outdo themselves (and each other) every year. We set out to learn why the adrenaline-seeking foodie in each of us wants to try deep-fried kool-aid at the fair, even if we eat sensibly in our real lives.

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In part 2 of our Beanboozled story, we go inside Givaudan, one of the largest flavor houses in the world, to uncover how stinky sock flavored jelly beans are made.

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Jelly Belly's popular "Beanboozled" game is an edible version of Russian roulette. You might score a tutti frutti bean, or you might get stuck with a stinky sock-flavored bean. But how in the world did Jelly Belly distill these disgusting flavors into a tiny, innocent looking candy? This curiosity leads us into the strange hidden world of commercial flavor chemistry, secret societies of flavorists, and so-called flavor artists. This is part 1 of an engrossing journey into the weird science of flavor.

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Wait... the mai tai was invented in Oakland?! We follow the popular cocktail on a historical journey through the rise and fall of tiki culture in America.

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We've all been there - the moment when an overpowering food craving descends upon you and takes possession of your body, mind, and wallet. But where do food cravings come from? Are they cultural, genetic, gender-specific? We find out if science has the answer.

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Celery was the "it" vegetable of the Victorian era - celery tonics claimed to cure everything from overstrained nerves to a sluggish liver, and upper-class Victorians had special dishes for serving and displaying their celery. So how did celery go from fashionable to forgettable? We trace celery's fall from grace and ask the important question: is it poised for a comeback? 

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Proof is the flagship narrative podcast from America's Test Kitchen, where we take ATK's inquisitive and relentless approach to telling unexpected, funny, and thought-provoking stories about food and drink. It's not a recipe show. And it's not a show about celebrity chefs. Proof plunges into history, culture, and science--through the lens of food--to reveal more about our world. Hosted by Jack Bishop.

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