George Cassidy, the man in the green hat who provided liquor to the House and the Senate during Prohibition, and a cocktail possibly named for the Green Room at the White House

A 14th century Egyptian cookbook, medieval Egyptian banquets, and a recipe for hummus with 28 ingredients

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 saffron in medieval Europe and a recipe for a risotto-like dish

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

The talking cows of ancient Rome and the various roles cattle played in Roman culture, and a recipe for proto-burger patties

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