This week, we’re starting autumn off right with one of our all-time favorite episodes: Fair Foods. Chris Siege reports.

Craving that sugar cream pie from the Indiana State Fair? Check out ATK’s recipe for Hoosier Pie.

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For hundreds of years, Japanese soy sauce was made in wooden barrels, but now, most are made in steel tanks. And some argue: It’s made it less delicious. Can a group of brewers and carpenters save the art of traditional brewing? Hannah Kirshner reports.

Curious about all the different varieties? Check out ATK’s reviews on Soy Sauce.

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In Pakistan, alcohol is banned for Muslims, who make up around 97% of the population. But, people drink, and there’s even a renowned beer brewery. How do they get around the ban? Kunwar Khuldune Shahid reports.

Looking for both alcoholic and non-alcoholic drink options? Check out ATK’s collection of recipes from How to Cocktail.

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The Proof team presents bite-size stories on snacks and snacking.

Want a snack while you listen? Check out ATK’s reviews on potato chips.

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Proof contributor Eliza Rothstein heads to Broadway to get a behind-the-scenes look at how the pies from Sweeney Todd are made. We hear from the actor playing Mrs. Lovett, and dive into the history of food props.

Want to learn how to make one of the best pies in town? Check out ATK's recipe for Natchitoches Meat Pies.

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The Butter Cow draws enormous crowds every year at the Iowa State Fair.  But who came up with the idea to sculpt with butter in the first place? Des Moines Register reporter Courtney Crowder uncovers the forgotten history of the woman who pioneered the art of butter sculpting.

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Want to know the best way to store butter? Check out our reviews on butter storage containers.

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Reporter Sarah Baik explores the history of Koryo Saram cuisine (Korean Soviet cuisine) and learns about the importance of morkovcha--a carrot dish--to one Koryo Saram family.

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Former Comedian Nick Lavallee is on a mission to make Manchester, New Hampshire the chicken tender capital of the world. Will he succeed?

Read reporter Caleb Jagoda's original article from New Hampshire Magazine.

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Hungry for some tendies? Make your own Puritan Backroom–Style Chicken Tenders.

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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.

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Craving pizza now? Check out ATK's reviews on Frozen Pepperoni Pizza.

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How does beer thrive in a country that bans it? Who's behind the worst pies in London? What does a Danish tale of a blind princess have to do with America's first butter sculptor? The answer to these questions and much, much more on Season 14 of Proof from America's Test Kitchen. Episode 1 drops Thursday, August 3!

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