I chat with Brent Underwood, whose channel, Ghost Town Living, documents his efforts to bring the abandoned mining town of Cerro Gordo back to life, and make a whiskey cocktail that could have been served at one of the town’s saloons

The food of the California Gold Rush and an 1881 recipe for biscuits with salt pork milk gravy

The sometimes surprising and sometimes familiar aspects of saloons in the Old West, and a recipe for pork and beans from 1886

The amazing research on prehistoric Ötzi the Iceman, and my take on what his last meal could have been

The history of barbecue and two 19th century recipes for barbecued pork and a vinegary sauce

The food for Allied troops before, during, and after D-Day, and recipes recreating the last meal before the landing

The importance of bread in ancient Egypt, and a recipe for spiral-shaped loaves recreated from the walls of Ramses III’s tomb

What it was like to live and dine on a German U-boat, and a German wartime recipe for sauerkraut soup using ingredients they would have had on board

The dining experience aboard the Lusitania and her final voyage, along with a very fancy frozen dessert that was served to second class passengers in 1913

How food in space has evolved and a recipe from the 1960s featuring Tang

What it was like to travel on the Orient Express and the luxurious food that was served on board

The history of food on airlines and three recipes for a full meal from the Golden Age of air travel

What cooking and eating was like on the Oregon Trail (it was rough), and a 19th century recipe for johnny cakes

Medieval inns, taverns, and alehouses and a medieval meat stew that could have been served at them

The history of waffles and a recipe for waffles with butter and wine sauce from 1714

The real-life story of Chef Boyardee and a likely recipe for his original spaghetti with meat sauce

What it was like on Ellis Island in the early 20th century, and two recipes for dishes that appeared on an Ellis Island menu in 1920

What it was like at a feast in the late Sengoku period (around 1600), and two dishes that would have been fit for the meal of a shogun

Chocolate’s development after its arrival in Europe, and an 18th century recipe for a delicious spiced hot chocolate

How Michelin started with tires and ended up giving out the most prestigious awards in the culinary world, and a recipe from 1932 that earned a Michelin star