Tender beef pot roast with parsnips and a sauce that’s garlicky enough to ward off any vampire. A Tasting History favorite!

This pie leans more toward a savory quiche than a sweet dessert. It’s soft and silky with a hint of spices

A weird cocktail made with an odd assortment of ingredients. It’s not bad and has a super clean steeliness to it

A fruitcake with candied peel and lots of dried currants that is an odd combination of dry and moist and has two kinds of icing

A refreshing, slightly smoky gladiator drink made with vinegar, honey, and culinary ash

A simple barley and fava bean porridge flavored with garlic and onion

Whole wheat bread that doesn’t smell or taste like blood at all

Creamy and refreshing rum punch with nutmeg and lime juice

Meat pies similar to a Cornish pasty with a simple filling of pork, chicken, ginger, and hard boiled egg yolk

A dense, chewy, bread-like 17th century biscuit with lots of caraway

Creamy hot beer punch with cinnamon and rum, perfect for the holidays

A very sweet cake with an almost coconutty flavor and texture, served with a date syrup

An absolutely perfect angel food cake that’s light and fluffy and has a hint of vanilla

Tart, sweet lemonade with a little bit of orange to balance the lemon

Vanilla ice cream topped with peaches, fresh raspberry puree, and slivered almonds. Delicious and perfect for summer

Sour cherry jelly that’s softer than modern jellies. Not super sweet, it tastes like the essence of cherries

A not-green, fruity, dry cocktail with curaçao, brandy, and vermouth

A delicious, complex hummus made with 28 ingredients

Rum-forward drink with water, sugar, and a sprinkle of nutmeg

Guacamole made with sugar, lime, and salt. Served with plantain chips