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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See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.