Panettone from 1891 that can be made in a couple of hours instead of a few days. It tastes just like regular panettone, though it’s not as light and airy

19th century Bakewell tart that has a higher jam-to-almond ratio and a smooth and custardy filling

Deliciously spiced mincemeat pies with actual meat and a bright pop of lemon

A wonderful, Christmassy version of mulled wine, elevated by the whole roasted citrus

My mother-in-law’s recipe for delicious pozole, a pork and hominy stew, passed down in her family for generations. It’s just like a warm hug on a cold day

Ancient Roman spiced wine with a lot (perhaps too much?) of honey

Spiced meat cakes made with ingredients from all over Genghis Khan’s empire

4,000 year old lamb stew with milk and Persian shallot

Pre-corn syrup pecan pie that’s not as sickly sweet with lots of pecan flavor

A wonderful, sweet steak sauce that’s almost like a barbecue sauce

Very sticky, very delicious gingerbread-like cake with lots of ginger, spices, and dark molasses-y flavor

Crustless cheesecake-like dessert with tons of pumpkin, cinnamon, and ginger flavor. Easily one of the best desserts I’ve made on the channel. A Tasting History favorite!

An apple toddy with apple brandy, nutmeg, and baked apple, perfect for cold weather

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