Facts versus fictions about Leonardo da Vinci, and a 15th century vegetarian dish from a cookbook he owned

The origins of afternoon tea and a 19th century recipe for the classic afternoon tea treat: Victoria sandwich

These fritters are crispy on the outside and soft on the inside, kind of like a Honey Nut Cheerios-flavored tater tot with a little heat from the pepper. Really, really good

All-important table manners from medieval Europe and a 15th century recipe for tender beef ribs in a sweet and tangy spiced sauce

The history of ketchup from Southeast Asian fermented fish sauce to Heinz marketing marvel, and an 18th century English recipe for white ketchup

The possible origins of tacos and a customizable recipe from 1831

Why absinthe was banned, and a recipe for an absinthe cocktail in the traditional French style

How the Viking Age began with the first raid on the monastery at Lindisfarne, and a recipe for pork tenderloin with berry sauce that uses ingredients and methods available to them at the time

The unfortunate tale of gruel’s bad PR, and a surprisingly tasty recipe for 19th century gruel

The uphill battle for the potato to become legal again in France, and a fried potato ball recipe from the French Revolution

The history of wine drinking vessels and a 17th century recipe for a delicious sweet fruited wine

Ninja instructions and survival foods from the ninja scrolls, and a recipe for 16th century ninja energy balls

The history of ovens and stoves, and a retro recipe for fish pudding that I can’t, in good conscience, recommend

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