What it was like on Ellis Island in the early 20th century, and two recipes for dishes that appeared on an Ellis Island menu in 1920

The history and evolution of hot wings, and a 19th century recipe for a spicy wing recipe with mustard and mushroom ketchup

Mealtime etiquette in the Ottoman Empire, and a 19th century recipe for pilaf that would have been served as the last course

Variations of wienerschnitzel throughout history and its legendary origin stories, and a recipe for a 19th century version

The fake and true history of the potato chip and an early 19th century recipe for them

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

The rise and fall of fruitcakes and a Civil War era recipe

The eating habits of Napoleon Bonaparte and a 19th century recipe for a delicious but simple chicken dish that’s said to be his favorite

The legendary origins of the sachertorte, and a 19th century recipe that you should absolutely try

Riotous Halloween celebrations and the first townwide Halloween party, along with a 19th century candy recipe

The grueling routine of lighthouse keepers and a corn chowder from 1896 that they would have had the ingredients for

The rugged explorers and Canadian mounties who cooked and ate rubaboo, and a recipe from the journal of Sam Steele, the man who brought order to the Klondike gold rush.

How the Ottoman Empire’s soldiers ate and a delicious recipe for a centuries-old confectionary

The various versions of that nectar of the weary farmhand and congressman alike, popular in the 18th and 19th centuries

Delicious, creamy baked oysters and the oyster craze in 19th century New York City.

The crucial role of coffee in a Civil War soldier’s life, and the alternatives they came up with for it

Victorian salmi de perdrix (partridge salmi) and the men who ate it inside an iguanodon

The history of the Hawaiian luau, and Kepanipa’a makes kalua pork in the ground at the Marriott and Chef Ippy Aiona of Ippy’s Hawaiian Barbeque in Waimea makes it in the kitchen

The history of chemical leavening agents in baking and a simple, hearty Irish soda bread

The history and evolution of Ukrainian borshch and a wonderful 19th century recipe for it