The food of early medieval Ireland and a recipe for medieval corned beef and cabbage

The institution that was English coffee houses and a method of making coffee from the 18th century

The history of doughnuts and a recipe from 1803, before the doughnut got its hole

What a Civil War soldier ate and a recipe for one of the many ways to prepare hardtack

The history of Carnival and Mardi Gras and a recipe for medieval meat and cheese ravioli

The Spanish Inquisition and the Jewish community in Spain and a recipe for a beef stew that would have been slow cooked overnight

The sweet and sour valentines from the Victorian Era and a recipe for a lovely pink sweet and sour cocktail from 1910

The ancient Roman fertility festival of Lupercalia and a roasted goat dish that could have been served at a Lupercalian feast

The history of the Icelandic midwinter festival of Þorrablót/Thorrablót, some traditional Icelandic foods, and a recipe for rye bread that was traditionally baked in volcano ovens

The diet and eating habits of the Knights Templar, and 14th century recipes that they would have had the ingredients for on crusade

The gastronomic tendencies of the Mughal conqueror Babur the Tiger, and a 14th century recipe for samosas from the administrative papers of Babur’s grandson, Akbar

The incredible health benefits of cabbage according to the ancient Romans, and a recipe for boiled cabbage from the 1st century

Q&A with food historian Dr. Ken Albala and a chicken recipe he got from a 17th century manuscript

The history of shortbread and an 18th century recipe that includes yeast

The origins and evolution of panettone and an 1891 non-yeasted recipe that only takes a couple of hours to throw together

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The stories of Gavrilo Princip, Mata Hari, and Rasputin, and a Bakewell tart as demolished by Rasputin in The King’s Man

The history of mincemeat pies from food preservation to a Prohibition loophole and beyond, and a Victorian recipe that contains meat

Why this mulled wine, mentioned in A Christmas Carol, is called smoking bishop, and a delicious, warming 19th century recipe

Pozole’s roots in Aztec sacrifice, and my mother-in-law’s generations-old family recipe