The efforts to curb the violent tendencies of medieval knights from tournaments to Crusades, and a late medieval recipe for meat pies that are perfect for the knight on the go

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 London Beer Flood of 1814 and a late 19th century recipe for a creamy hot beer punch

The role of a vizier in ancient Egypt and a recipe for a tiger nut cake for the god Amun, as depicted in hieroglyphs on an ancient Egyptian tomb

Fannie Farmer and her contributions to 20th century recipe writing and a recipe from her book for a perfect angel food cake

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

The life of that Emperor of Chefs, Auguste Escoffier, and one of his recipes for an absolutely wonderful peach and ice cream dessert

The cosmetics and food recipes of Nostradamus and his extra-fancy version of cherry jelly

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