The B Ration of US troops in World War 2, and B Ration recipes from the US Army recipe manual from 1946

William, Duke of Normandy’s invasion of England that would make him William the Conqueror, and recreating food from his first meal on English soil as depicted on the Bayeux Tapestry

The medical treatment and health craze origins of Salisbury steak, and the school cafeteria version from the 80s and 90s, complete with brown gravy

A look at the food that Odysseus eats on his ten year journey home, and two recipes recreated from the text of The Odyssey and archaeological evidence of the Mycenaean Period

The formulation and consumption of the legendary D Ration, a World War II chocolate bar formulated to taste “a little better than a boiled potato”

The original Chelsea Bun House and its wildly popular buns, and a mixture of 19th century recipes in my attempt to recreate the lost original

How Ottoman dolmas made their way to Sweden via the military defeats of King Charles XII, and a recipe from 1765

The life and death of Commodus, one of Rome’s wickedest emperors, and an ancient recipe for the beef that might have killed him (minus the poison)

The origins and evolution of the tomato soup cake, and a from-scratch recipe from 1934

The history of Neapolitan pizza, the well-circulated but debunked story of the margherita pizza’s origin, and a recipe inspired by writings from the mid-19th century

A quick overview of the history of rye whiskey in America, and the making of a milk punch as described in a letter from Benjamin Franklin

How to travel in medieval Europe, and a recipe for 15th century candy that would be perfect on a journey

The reasons behind the Boston Tea Party, and a warm drink made using one of the kinds of tea that was thrown into the harbor

The heyday of pocket soup when it was a staple in the navy and on cross-country expeditions, and a recipe from 1694

The plain eating preferences of Nikolai Romanov, the last tsar of Russia, and a recipe for simple Siberian pelmeni from 1861

Hammurabi and his lesser-known laws, and a lamb stew written around when he ruled

Theories as to where Welsh rarebit got its name, if it’s Welsh, and if there ever was rabbit in it, and a recipe for it from 1861

What it was like to fly and dine aboard Concorde, the supersonic airliner that operated from 1976 to 2003, and recipes inspired by the menus and chefs of Concorde

Benjamin Franklin’s changing views on food throughout his life, and a recipe for anchovy and parmesan toasts from 1759

The stories claiming to tell of the origins of mayonnaise, and a French recipe from 1828