Buy Me Some Biryani and Cracker Jacks

How did the Industrial Revolution, immigration--and maybe Winston Churchill's mother--give rise to the Golden Age of cocktails in America? We explore the story of the Martini, the Manhattan, and the Daiquiri.Make yourself a cool Gin Martini with our customizable recipe. Further Reading:A Spirituous Journey: A History of Drink by Jared Brown and Anistatia MillerDifford's Guide for Discerning DrinkersImbibe! by David WondrichRise of Industrial America, 1876 to 1900, Library of CongressSANTA CLARA UNIVERSITY DIGITAL EXHIBITSSpirits, Sugar, Water,Bitters: How the Cocktail Conquered the World by Derek Brown with Robert Yule"The First American Hotels," JSTOR by Livia GershonThe Manhattan: The Story of the First Modern Cocktail with Recipes by Philip GreeneThe New Craft of the Cocktail by Dale DeGroffThe Oxford Companion to Spirits & Cocktails edited by David Wondrich & Noah Rothbaum"This influential Cuban bartender wants to preserve the elegant tradition of the island’s cantineros" Washington Post by M. Carrie AllanSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Cricket World Cup started this week, and fans in New York are celebrating the wickets, the fast bowlers, and biryani. How did the rice dish become the meal of the match? Journalist Kunwar Khuldune Shahid reports. (100 Proof will be back on June 20.)Make Biryani at home with our tested recipe. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Where does the word "cocktail" come from? Who invented it? We explore these questions and the backstories of two drinks from America's early days as a nation: The Mint Julep and the Sazerac. (Special thanks to Joe Gitter and Yiorgos Tsivranidis for their voice acting in this episode.)Try making our Mint Julep and Sazerac recipes at home!Further Reading: "A Brief History of Bitters" Smithsonian Magazine by Peter SmithDifford's Guide for Discerning DrinkersDrink & Learn"The Ice King was a Tudor" Wall Street Journal by Eric FeltenJuke Joints, Jazz Clubs & Juice - Cocktails from Two Centuries of African American Cookbooks by Toni Tipton-Martin"NEW ORLEANS: A TIMELINE OF ECONOMIC HISTORY" Tulane University by Richard CampanellaThe Oxford Companion to Spirits & Cocktails (Edited by David Wondrich & Noah Rothbaum)Travels of four years and a half in the United States of America by John DavisWhenham Great Pond by John C. Phillips from The Peabody Museum, Salem, Massachusetts"Who Is the Real Father of the Cocktail?" The Daily Beast by Philip GreeneSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, we kick off Proof's first-ever miniseries. Episode 1 explores how we got to our modern cocktail renaissance. Why were cocktails in the 90s and early 2000s shells of the well-crafted drinks we see today? It took a renegade group of bartenders and cocktail enthusiasts to resurrect drinks from the cocktail's heyday. Hosted by Cook's Country Editor-in-Chief Toni Tipton-Martin, and reported by Proof's managing producer, Yumi Araki.Looking for a new cocktail shaker? We've tested over a dozen types to find the best options that will fit your home bar.Further Reading:A Proper Drink by Robert SimonsonDifford's Guide for Discerning DrinkersJuke Joints, Jazz Clubs & Juice - Cocktails from Two Centuries of African American Cookbooks by Toni Tipton-MartinStraight Up or On the Rocks - The Story of the American Cocktail by William GrimesTed Saucier's Bottoms Up - Ted Saucier"The born-in-Detroit cocktail that has spawned countless variations," Washington Post by M. Carrie AllanThe New Craft of the Cocktail: Everything You Need to Know to Think Like a Master Mixologist by Dale DeGroffThe Oxford Companion to Spirits & Cocktails (Edited by David Wondrich & Noah Rothbaum)Special thanks to the following recording studios:Brooklyn Podcasting StudioSignature Sound StudiosSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Even before the Stone Age, our ancestors were thinking about what happens when we combine one flavor with another, both in the primordial kitchen and behind the prehistoric bar. Fast-forward to today, and the carefully crafted cocktail is all around us. But what if we told you it wasn’t always this way?Welcome to Proof's first-ever miniseries: 100 Proof: The Journey of the American Cocktail. Over six episodes, we’ll look at the rise and fall--and subsequent resurgence--of the American cocktail, and contemplate what forces led to our modern cocktail renaissance. We'll also share some recipes along the way. Hosted by Cook's Country Editor-In-Chief Toni Tipton-Martin, and reported by Proof's managing producer, Yumi Araki.Episode 1 drops May 23.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Can saliva change the way our food tastes? Does it affect our cooking? In our Season 16 finale, reporter Jacklyn Kim digs into the unexpected ingredient that we end up adding to every meal.Proof will be back later in May with a 6-part miniseries on the history of cocktails! Until then, stimulate your taste buds and break out the cast iron with the Test Kitchen recipe for Cast Iron Margherita Pizza. Get a 14-day free trial for an America’s Test Kitchen digital subscription here.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In 1951, the Explorer's Club hosted an extravagant banquet that had 250,000-year-old woolly mammoth on the menu. The dinner raised eyebrows back then as it does now. What does it mean to seek out "exotic" foods? Why do we do it? And was it really wooly mammoth that was on the menu? Reporter Doug Mack digs in.Get a 14-day free trial for an America’s Test Kitchen digital subscription here.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We're headed to the riverbanks of the Magdalena River to experience a Colombian tradition of eating stew, called the paseo de olla. Journalist Camilo Garzón shares how the mighty river and the stew have been at the center of Colombia's past and present. Hear more of Camilo's work at Cuentero Productions.Invite some friends over to enjoy Colombia's signature three-meat stew, Sancocho at home with our tested recipe. Get a 14-day free trial for an America’s Test Kitchen digital subscription here.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What happens when you have to boycott your favorite food? Reporter Makepeace Sitlhou travels to her home to North East India to confront this reality with her favorite dish: The Manipuri Thali.Heads up: This episode includes descriptions of violence.Get a 14-day free trial for an America’s Test Kitchen digital subscription here.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We kick off Season 16 with a new episode that traces Horiatiki, or the Greek salad's journey from Athens to American tables. Our reporter digs into how tax evasion shaped the humble Horiatiki, and how a star ingredient wasn't incorporated until much later than you might think.Check our top picks for Feta Cheese to make your own Horiatiki at home. Get a 14-day free trial for an America’s Test Kitchen digital subscription here.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.