In this episode of Best of Proof: Travel Edition, we take flight and join reporter Kate Bernot on a journey to collect the freshest hops for a Denver-based brewery. It's a race against time and every hour counts to extract the peak flavor. Will this team of brewers make it back in time?

Have an extra can of beer at home? Use it for dinner tonight to make a Grill-Roasted Beer Can Chicken.

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In this week's episode of Best of Proof: Travel Edition, we visit the New York public library and search through their expansive database of restaurant menus from through the decades. Flaming omlettes, Calf Brains on Toast, vichy buttermilk, reporter Doug Mack digs into the archives to see what New Yorkers were eating in 1906.

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In this week's episode of Best of Proof: Travel Edition, we explore the history of Koryo Saram cuisine (Korean Soviet cuisine) and learn about the importance of morkovcha--a carrot dish--to one Koryo Saram family.

Try making Korean Corn Cheese, a classic bar snack at home.

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In this week's episode of Best of Proof: Travel Edition, we take the ferry to Georgia's Sapelo Island to visit the Gullah Geechee community. Every year, storms, salt water, and construction threaten the land. But Sapelo resident Maurice Bailey is fighting to protect the island by reviving Geechee agriculture. Will he succeed? Claire Reynolds reports in this episode from 2023.

To learn more about Maurice Bailey’s efforts on Sapelo Island, go to saveourlegacyourself.org.

Try our version of a Gullah Geechee tradition, Hoppin' John.

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On this episode of Best of Proof: Travel Edition, we replay an episode where one comedian is on a mission to make the Manchester, New Hampsnire the chicken tender capital of the world. Will he succeed?

Hungry for some chicken tenders? Try our recipe for Pecan-Crusted Chicken Tenders with Honey Mustard Slaw.

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Download the America’s Test Kitchen app to get access to ATK Classes today! For iPhone users, find it here. For Android users, find it here.

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In part 2 of our deep-dive into the history of culinary competition shows, America's Test Kitchen: The Next Generation contestant Garrett Schlichte chronicles the shift from our obsession with hyper-competitive, kitchen-stadium battles to our desire for a different kind of culinary competition show; ones that a decidedly nicer. Plus, Garrett peels the curtain back on his own experience as a contestant on America's Test Kitchen: The Next Generation, and talks to host Jack Bishop about how a show like that gets made.

A programming note: Proof will be back in 2025 to bring you all new episodes, so stay tuned!

Make Garrett's final recipe from America's Test Kitchen: The Next Generation: Spatchcocked Chicken with Chicken Fat Chimichurri and Tangy Aioli.

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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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