Hi Proof listeners, it's Jack Bishop. You've probably heard my name in the end credits.

Jack Bishop is the Chief Creative Officer.

You might have even heard me on season one of proof.

We are going to be tasting the secret ingredient in a mai tie

as well as a lot of tiki cocktails.

Well, I'm coming off the sidelines to host our newest miniseries of proof, which we're calling

ATK at 25, stories behind the iconic recipes.

For those of you who don't know me, I'm the taste test guy on America's Test Kitchen's flagship TV show. I helped build America's Test Kitchen

the company starting in 1993.

And since then, I've spent three decades overseeing all the cookbooks,

magazines, TV shows, video series, and yes, even podcasts that America's

Test Kitchen has created. This year, along with my castmates, we're

celebrating our 25th anniversary on television, and we wanted to share some of that

journey with you on proof.

So over the next four episodes, we'll take you behind the scenes at America's

Test Kitchen to bring you the stories behind some of the most game-changing

recipes from our show. We talked to Cook's Country magazine executive editor Brian Ruf, who shares a

chicken recipe that was born from a mistake. I think there's two schools of thought about

roasted chickens. Some people believe that it's just an impossible task.

I never believe that to be true.

We get inside the mind of Dan Sousa, the longtime editor-in-chief of Cook's

illustrative magazine, about a recipe so simple it required the power

...