A delightfully pink sweet and sour sloe gin cocktail with notes of citrus and dark fruit with a beautiful foam on top

A marinated pot roast-like dish that’s wonderfully balanced with that unique ancient Roman flavor profile from the garum and asafoetida

Dense, delicious sweet rye bread that’s baked for up to 24 hours. Really easy to make!

Seared and boiled boar with a lovely sauce that is like a fancy barbecue sauce: more spices, not as sweet, and absolutely delicious

Fried pastry with a flavor-packed filling with the spices that we associate with modern Indian food

Boiled cabbage made into a complex dish with a savory dressing and topped with herbs and spices

Super easy chicken that is slightly sweet and lets the herbs really shine

Shortbread that is less sweet than modern versions and dissolves in your mouth and forms a kind of gluey paste. Definitely have a drink on hand

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!