The history of iced foods and ice cream, and an 18th century recipe for parmesan ice cream

The history of Saint John’s Eve in Cataloña and a recipe for an iconic festive food

The life and culinary career of Chef Rufus Estes, the author of the first cookbook written by an African American chef, and a comparison of his fried chicken and special guest Chef Kiki’s modern fried chicken

Cows, cattle raiding, elves, and fairies in Scotland, and a recipe for toad-in-the-hole made with beef

The influence that Spanish and Filipino cuisine have had on each other, and a 16th century Spanish recipe for adobo

Olives and olive trees in the ancient world and a recipe for a tapenade-like chopped olive dish

The history of pizza and a 16th century recipe that is nothing like what we think of pizza today

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

The history of and recipe for this coronation stew, and the jocular custom of gifting manors for odd jobs

Cato the Elder’s campaigns against Carthage, the Greek influence, and women, and one of his recipes for an ancient Roman cheesecake

Professional fancy man Petronius and his literary work the Satyricon, which included the extravagant feasts of Trimalchio, and a Roman recipe for stuffed pig fit for any feast

The tumultuous Year of the Four Emperors and a recipe named after Emperor Number Three

How to feed a Roman army and two recipes for what they would have eaten

Myths from the Poetic Edda that involve eating hearts, and a recipe for a roasted heart basted with honey

The food and afterlife of Ancient Egyptians, and a recipe for one of their many breads, recreated from depictions on the walls of a tomb

Spectacular medieval dishes, and a 15th century recipe for one of them: a cockentrice with a bread stuffing

The food of sailors and pirates, and recipes for seafaring staples: hardtack and grog

The history of gin, including the London Gin Craze of the 18th century, and a cocktail using jenever from 1884

The misfortunes of 17th century master chef François Vatel, and a recipe for béchamel sauce from 1670

The fast food of Ancient Rome, and a 1st century recipe for snails