The history of clotted (or clouted) cream, and a 17th century recipe for it, an 18th century recipe for serving it, and a 20th century recipe for scones

What it was like at a feast in the late Sengoku period (around 1600), and two dishes that would have been fit for the meal of a shogun

Special guest culinary historian Michael W. Twitty joins me for a special Q&A where he answers your questions and mine about the foods of Africa and of the enslaved population in early America

French onion soup from 1651 and the history of onion soups, from ancient Greece to the 20th century

The history of buccaneers and making boiled leather, for when you’re starving on a pirate ship

How the Portuguese’s brief stint trading with Japan in the 16th century changed Japanese cuisine, and a recipe of one of the tasty dishes to come out of it

The Wampanoag Nation and pilgrims in the years leading up to the First Thanksgiving, along with a venison stew that could have been served there

The history of wine drinking vessels and a 17th century recipe for a delicious sweet fruited wine

Q&A with food historian Dr. Ken Albala and a chicken recipe he got from a 17th century manuscript

The accidental pirate life of Captain Kidd and a recipe for rum punch that he supposedly drank in a tavern in Antigua

The many achievements of Sir Hugh Platt, a quick history of biscuits and what that word means in different places, and a recipe for a caraway baked good that is nothing like any modern biscuit

The history of lemonade and a 17th recipe that uses lemons and oranges

The history of avocados from wooly mammoths to 20th century marketing campaigns and a pirate’s recipe for guacamole and a rum drink

A brief history of noodles in Japan, a Japanese myth, and a recipe for noodles from the oldest surviving Japanese cookbook

The incredible life and recipes of Jang Gyehyang and a recipe for her hwajeon, or flower pancakes

The history of pumpkins and pumpkin pie, and a 17th century recipe for a super delicious non-custard pumpkin pie