The dining experience aboard the Lusitania and her final voyage, along with a very fancy frozen dessert that was served to second class passengers in 1913

Medieval inns, taverns, and alehouses and a medieval meat stew that could have been served at them

The history of waffles and a recipe for waffles with butter and wine sauce from 1714

Chocolate’s development after its arrival in Europe, and an 18th century recipe for a delicious spiced hot chocolate

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

What you could tell about someone from their breakfast in Jane Austen’s England, and a recipe for bath buns as she might have eaten them for her first meal of the day

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

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

Queen Elizabeth II’s coronation and the chicken dish that was created for it

The history and evolution of carrot cake and how WWII British propaganda popularized it

What Roman soldiers ate at the edge of the empire (a.k.a. Britain)

Menus and first class breakfast on the Titanic, as well as more stories of the people on board

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

The history of Robin Hood and real medieval outlaws in England, and some simple venison pasties they might have eaten

An early fad diet created by 18th century Dr. George Cheyne, and a delicious soup that would technically follow the diet’s rules (but is a dessert if we’re being honest)

The history of wassail and its myriad forms, along with a recipe from 19th century Oxford

Christmas dinners during WWI and a ration-friendly Christmas pudding recipe from 1915

The history of this most Scottish of foods, and Ewan Paterson of Allan’s Butcher in Auchterarder, Scotland helps me make some

The long relationship of macaroni and cheese, and how they were brought irrevocably together by a Scottish macaroni salesman, two Swiss food chemists, and a Canadian cheesemonger, along with a fancy 19th century recipe.

The curious tradition of sin eaters and gingerbread cookies that could have been used as funeral biscuits in Victorian England