The morning routine of the ancient Greeks, and a 2nd century recipe for Greek pancakes with honey

The incredible business acumen of Agnes Bertha Marshall, and a refreshing 19th century cucumber ice cream recipe from one of her books

The history and traditions of May Day, and a 16th century salad that truly embodies the spirit of the holiday

The Australian and New Zealand Army Corps at Gallipoli and two recipes for different versions of Anzac biscuits

The first class experience aboard the RMS Titanic, and a recipe for dessert that would’ve been a real showstopper for the passengers

The cooks aboard the RMS Titanic and a citrusy palate cleanser served at first class meals

The crew aboard the RMS Titanic and recipes for a meal the Victualling Department prepared for that last dinner

The second class experience aboard the RMS Titanic and a chicken recipe that could’ve been served to them

The story of the Titanic’s head baker, Charles Joughin, and a 1910 cocktail that he probably would’ve enjoyed

The third class experience on the RMS Titanic and a recipe for a soup that was on the third class dinner menu of that last day

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