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Ethereal, contained, and rife with ingredients like cottage cheese, whipped cream, and fruit. The Jello salad was a mainstay of many American households throughout the 1950s and the '60s. They were a feast for the eyes, with mixed results about whether they were a feast for the stomach. Still, housewives made them, until a shift happened that upended the way women--and men--thought about cooking. In the season eight premiere of Proof, producer Karen Given tells us about the rise and fall of Jello and gelatin. It’s a story that begins in the Middle Ages, features handsome door-to-door gelatin salesmen on horseback, and goes all the way to Julia Child.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This season, we're back with a new lineup, and a new host, Kevin Pang! We kick off the season with a story about gelatin and the heyday of Jell-O. We ride along an apple hunter’s journey in search of a lost apple variety. We look at the place--and the food--that’s nurtured some of the best comedians in America, and how a drink made by a silent group of monks has survived over centuries, against all odds. All that, and more on season 8 of Proof from America’s Test Kitchen.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In the town of Yamanaka in Western Japan, wild boars are a threat to local farming. With the extinction of natural predators, the boars run rampant, leaving hunters like Sakura Yoshida to patrol the area. This pits boars against humans, but Sakura approaches the boars with veneration and a deep understing of the ecosystem they both inhabit. In this episode of Proof, author Hannah Kirshner takes us along for a ride with Sakura and recounts the history of meat eating in Japan.This episode draws on the "Year of the Boars" chapter in Hannah Kirshner's Water, Wood, and Wild Things.For further reading about human-wildlife relations in Japan, read The Lost Wolves of Japan by Brett L. Walker and Waiting For Wolves in Japan by John Knight.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our five senses--sight, sound, touch, taste, and smell--can feel intrinsically linked to who we are. But when aspiring chef Molly Birnbaum lost her sense of smell in a traumatic accident, she resolved to get it back through smell training and learning how our olfactory systems are connected to the brain. In this episode of Proof, Editor-In-Chief of ATK Kids Molly Birnbaum, walks us through her journey, and talks to others who lost their sense of smell--from Covid-19 and other causes--along the way.Read Molly's book, Season to Taste: How I Lost My Sense of Smell and Found My Way.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hospitality and and serving others were at the heart of Damián Diaz and Othón Nolasco's bar consulting business in Los Angeles. When the pandemic hit, the duo noticed that undocumented workers, who serve as vital back of house staff at restaurants and bars, weren't eligible or able to get the help that they needed. The two decided to start a nonprofit organization and called it No Us Without You. In this episode of Proof, reporter Jean Trinh talks to two individuals who have been helped by No Us Without You and chronicles how Damián and Othón resolved to serve those who have served us for years.A version of this story was originally reported in The Washington Post.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Baloney is one of the most well-known--and divisive--meat products in the United States. Many synonymize it with "fake" or "synthetic," but there are some who defend the maligned meat to its core. What makes this iconic American food so controversial, and how did it fall from its former glory? In this episode of Proof, Reporter Rebecca Rosman travels to Bologna, Italy to trace the origins of the city's namesake meat, and talks to the people in the United States who are at the forefront of revitalizing the meat's reputation.Take our show survey here: https://survey.alchemer.com/s3/6274752/Proof-Season-7-SurveySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tortillas, tortilla chips, and tamales—these are all foods that are easy to enjoy but not as easy to make from scratch. There's a process called nixtamalization that occurs, which unlocks nutrients from corn and makes it ready to use in the foods we love. Nixtamalization is a crucial step, yet it's not well-known. It's a testament to the ingenuity of Indigenous science, which has been subject to erasure throughout history. In this episode of Proof, Navajo reporter Andi Murphy walks us through her journey of nixtamalizing blue corn, and embarks on an Indigenous information exchange with chefs, scholars, and poets in the process.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

For many of us, food and family are an intertwined bridge of our identity. We can trace so many things about ourselves and personalities to our family members and the meals we’ve shared. There are the dedicated feeders of the family, the thankful eaters, and the confusing neithers--they neither eat nor feed. Writer Ahmed Ali Akbar was a neither. At an early age, he didn’t eat or prepare much of his family’s Pakistani food. However, an unexpected meal changed his entire perspective. In this episode of Proof, Ahmed confronts his pickiness while solidifying an undeniable connection he shared with a beloved feeder.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Food Timeline has been a valuable resource for food professionals and laypeople alike. The website chronicles the origins of everything from emmer grain (which, dates back to 17,000 BC), to the modern-day cake pop. Most impressively, the Food Timeline was the creation of one single individual: Lynne Olver. In 2015, however, the future of the Food Timeline suddenly becomes uncertain. In this episode of Proof, we go back in Internet history to witness the Food Timeline's birth and learn about the amazing woman behind it.Explore the Food Timeline for yourself here: http://foodtimeline.org/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Canned foods are an essential part of our pantries. From pasta sauce, to pumpkin puree, to corn and beans, these ready-to-open options give cooking more ease. That is exactly what Nicolas Appert wanted when he invented the airtight art of food preservation. During the 19th century, this French chef identified ways to hold nature’s greatest gifts in bottles year-round. Yet, after this transformative discovery, Appert’s legacy is still unknown by the majority of the world. In this episode of Proof, we unpack the story of Appert’s non-perishable contributions to society.Read Malcolm Summers' biography of Nicolas Appert here.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Who was the man who helped revolutionize the way we eat? What does it mean to be an ambassador of a food culture and a pickiy eater at the same time? Why is a boar hunter in Japan conflicted? Tune in to find out on Season 7 of Proof beginning April 22.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dan Pashman is on a mission to make--and sell--a new pasta shape. Our friends at The Sporkful have a new five part series on Dan's journey (and in this episode, find out why he hates Spaghetti). You can find the rest of the series in The Sporkful feed wherever you listen to podcasts.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our friends a Transmitter Media have a body-positive and unapologetically food-positive show that is about breaking up with diet culture. Host Virgie Tovar talks to amazing ‘rebel eaters’ who will change the way you think about food and your body. Their second season just launched and features great conversations with guests like Francis Lam from The Splendid Table, as well as fascinating stories about why we eat what we eat. Listen now in your favorite podcast app or at rebeleatersclub.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Nichols Electronics has a monopoly on the ice cream truck music box market. When you hear the familiar sound of ice cream truck music ringing through your neighborhood, chances are extremely high that it’s coming from a box that Mark and Beth Nichols created. For decades, they’ve been in the business of evoking nostalgia and happy memories. Until recently, when it was revealed that one of the most popular songs on their boxes has a dark history. Today on Proof, we tell the story of how one small family business faced the biggest controversy to rock the ice cream truck industry. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

When you see “not from concentrate” on a carton of OJ, you might assume it’s healthier than other brands. But actually, that’s a relic of a decades-long juice brand battle and deceptive marketing that sold customers the promise of a "balanced breakfast." In fact, the behemoths behind orange juice popularity have constantly shape-shifted and reinvented themselves in order to bring our favorite breakfast juice to the proverbial table. In this episode of Proof, we chronicle Minute Maid and Tropicana’s decades-long tête-à-tête, that firmly solidified orange juice as a permanent fixture of the American diet. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The color blue doesn’t really occur naturally in food. Think about it: when was the last time you ate something blue? Maybe a piece of candy or an ice pop that was “blue raspberry” flavored. Food marketing teams have steered their companies away from blue labels and blue colored foods (except in a few cases), often citing studies on the psychology of color and perception of taste. But one popular study might not be all it’s cracked up to be. This week we teamed up with Slate’s Decoder Ring podcast to dig deeper and find out why blue isn’t a common color on our plates.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our friends at This Old House have a new podcast "Ask This Old House". The show features home enthusiasts around the country, who ask questions about the toughest projects in their homes.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

When Cecilia Hae-Jin Lee and her family moved to America from Korea in the 1980s, they were immersed in a whole new world. New schools, friends, jobs, and new food. None was more remarkable than the salad bar at Sizzler, with its small yellow cubed pieces of cheese and Thousand Island dressing. In this memoir, Cecilia and her siblings recall their first few years in the US, and how food shaped their family’s pursuit of the American Dream.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hervé Garnier owns a small vineyard in the tiny French town of Beaumont making wine from hybrid Franco-American grape varieties. But this fruity, floral, rich red wine he makes… is illegal. According to outdated French and EU law, the wine made from these hybrid vines is dangerous, that it induces madness. But they also claim the wine just doesn’t taste good enough to be sanctioned as “French Wine.” Hervé calls these excuses absurdités. For decades, he has fought the restrictions to no avail. So, what is French Wine? And who gets to say?See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Modern personal injury lawsuits are now considered frivolous, at best. But 66 years before the infamous spilled McDonald’s coffee, May Donoghue drank a ginger beer in Paisley, Scotland and changed personal injury law forever. May, a humble shopkeeper, discovered a snail in her drink and decided to sue. No such lawsuit had ever been won before. She was slandered in the press, and criticized in court, but to the surprise of many, she won. In Proof’s first ever docu-drama episode, we explore the unspoken trust between consumer and seller through a dramatized retelling of May Donoghue’s story.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.