Victorian salmi de perdrix (partridge salmi) and the men who ate it inside an iguanodon

A refreshing vinegar-based syrup that is wonderful in both alcoholic and non-alcoholic drinks, and the history of vinegar beverages

The energy bar of Ancient Greece and the citizen-soldiers who would have eaten them

The history of the Mai Tai, and the man who had never been to the tropics who created it.

The history of that most perfect of sandwiches and its main components

Texas chili from 1910, the history of chili, and the Chili Queens who sold all kinds of chili-flavored foods in the plazas of San Antonio

Medieval tournaments and the extravagant feasts that went with them

The history of the Hawaiian luau, and Kepanipa’a makes kalua pork in the ground at the Marriott and Chef Ippy Aiona of Ippy’s Hawaiian Barbeque in Waimea makes it in the kitchen

Queen Elizabeth II’s coronation and the chicken dish that was created for it

The great lengths that the U.S. Navy went to to provide its men with morale-boosting ice cream, and its recipe for a delicious banana nut flavor

French onion soup from 1651 and the history of onion soups, from ancient Greece to the 20th century

The history of deviled egg-type dishes since ancient Rome and other deviled foods

The history and evolution of carrot cake and how WWII British propaganda popularized it

What Roman soldiers ate at the edge of the empire (a.k.a. Britain)

Menus and first class breakfast on the Titanic, as well as more stories of the people on board

The history of chemical leavening agents in baking and a simple, hearty Irish soda bread

The history of Robin Hood and real medieval outlaws in England, and some simple venison pasties they might have eaten

The history of school lunches and the lunch lady, along with recipes from a Depression Era school cafeteria cookbook

Berber food, and experts Hoga and Zorha make tabadirt, or berber pizza, in the Sahara Desert

The history and evolution of Ukrainian borshch and a wonderful 19th century recipe for it