From Iron Chef to The Great British Bake Off, cooking competition shows hav been a staple of American entertainment and education for ages. But America's Test Kitchen: The Next Generation contestant Garrett Schlichte has seen a shift in these shows over time; whether it's about how competitive they are to what they're cooking, to who their intended audience really is. Garrett takes us behind the scenes across two episodes as he unravels the history and behind-the-scenes insights from the bake-offs and kitchen gauntlets from over the years.

Try making a Pillsbury Baking Contest entry with an America's Test Kitchen twist, an irresistible cake called Blueberry Boy Bait.

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Every March, Sweetwater, Texas celebrates its title as the ‘Rattlesnake Capital of the World’. Dozens of teams compete to cook Texas staples like ribs, brisket and chicken, and in Sweetwater? It's rattlesnake. Who will clinch this year's Rattlesnake Cook Off championship? Avery Thompson reports.

Make some Texas-style chili at home (without the snake meat!) with our tested recipe.

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Melipona honey from Mexico is prized for its taste and its medicinal qualities. But melipona bees are under threat; not just from deforestation, pesticides, or habitat loss, but also from the dwindling number of beekeepers who know how to cultivate these special hives. Reporter Maya Kroth takes us to the Yucatan region to chronicle the quiet fight to revive a dying craft. Proof will back after Thanksgiving on December 5th.

Make a simple lemonade with a floral twist with our recipe for Lemonade with Honey.

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Writer and former restaurant owner Dionne Reid investigates White Claw's rapid ascendance and its prowess as a gay icon.

If you don't have a White Claw in your fridge, make your own vodka soda drink with our recipe for Peach-Basil Vodka Spritzer.

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How did a Cold War-era American food aid program help ignite the rise of the modern Asian pastry and lead to the creation of milkbread? Clarissa Wei reports.

Learn how to make Shokupan or Japanese White Bread at home with our tested recipe.

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What does it mean to impart the "taste of space" into our ice creams, juices, cheeses and even fruit? Reporter Julie Carli dives into the history of foods that have both been made for and inspired by outer space.

Make your own Ice Cream at home, using one of our recommended Ice Cream Makers.

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What if we told you that one of the earliest third places—spots outside of the home and workplace where people can convene and commune with others; often over food—was a tea room? Reporter Lindsey Polevoy traces the history of one such third place run by Polish immigrant, Eve Adams.

Bring the fanciness of the tea room home with our recipe for Tea-Infused Crème Brûlée.

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Special thanks to the following ATK Staff for their lending their voice acting skills to this episode:

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As we kick off a new season of Proof, we dig into the psychology and science behind our fascination with food shapes. From popcorn to square watermelons, you'll learn that there's a reason behind the choices we make when it comes to what our food looks like. Eliza Rothstein reports.

Try making your own sweet and salty popcorn at home, with our recipe for Spicy Caramel Popcorn.

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What's the story story behind those square watermelons? What does rattlesnake taste like? And how do you create the taste of space? Find out as we kick off a new season of Proof next week!

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This week on the podcast, we bring you the fourth and final episode of our miniseries where we reveal the backstories behind four iconic recipes from America's Test Kitchen's TV show, which is celebrating its 25th season on air.

We saved the sweetest for last. Episode 4 follows one test cook's dogged pursuit for the perfect, chewy brownie recipe.

Looking for more recipes that changed the way America cooks? Check out our 25th Anniversary Cookbook.

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