A very rich, intensely chocolatey cross between a ganache and a creme anglaise. Pair with French Chocolate Biscuits for a dessert à la Marie Antoinette.

Meringue-like cookies that are mildly chocolatey and very, very sweet. Pair with French Chocolate Creme for a dessert à la Marie Antoinette

No coffee was made in the making of this drink. Creamy (but cream-less), port-forward, with the aroma of nutmeg, this cocktail looks like coffee, but that’s as close as it gets to the real thing

Noodles that have a wonderful texture where you can feel each individual noodle, and the combination of egg yolk and sugar creates a rich flavor that reminds me of crème brûlée

A hearty, earthy stew with lots of interesting textures and very tender venison. Extremely customizable to suit your tastes

A classic WWII army meal of dried beef in milk gravy that is actually quite good, despite the chewy texture of the beef

Smooth and creamy mac and cheese with wonderful toasted bread crumbs and a hint of mace and cayenne at the end

Delicious roast duck with a sweet, complex sauce that’s reminiscent of cranberry sauce

These gingerbread cookies are packed with ginger flavor in a very good way with a hint of bitterness from the molasses. Macabre decoration optional, but on theme

So crunchy and absolutely fantastic, these jalebi are a wonderful balance of sweetness, cardamom, saffron, and rose water

Arbroath smokies as prepared by chef Fraser Bell are delicious: not fishy at all with a meatier texture that melts in the mouth, and the simple bannocks are the perfect vessel for some jam or heather honey

A sort of frittata with eggs and fish, colored black by cuttlefish ink, and topped with jellyfish. Can’t say I recommend

The quintessential survival food of North America, the only ingredients you really need to make pemmican are dried meat and fat. It tastes kind of like beef jerky, but the fat coats your mouth in a way that I found unpleasant.

Perfectly poached salmon with an herby, fresh, light sauce with a hint of acidity to cut through the fattiness of the fish

This (possible) original version of Caesar salad is much lighter than modern creamy ones, perfect for a summertime salad

A delicious, complex dish of slow cooked meat and beans that is the national dish of Brazil

Boiled artichokes with an ancient Roman sauce that is sweet with a hint of bitterness and garum funk

Truly one of my favorite things to make, bierocks are a sweet dough stuffed with beef and cabbage. They’re a bit of an undertaking, but so, so worth it

If you like potatoes au gratin, try this recipe! The spices add a medieval twist to this cheesy, buttery turnip dish

A bit denser than a sponge cake in a modern Victoria sandwich, this cake is still fantastic with a sweet vanilla-y quality to it even though there’s no vanilla in it. The homemade jam is really worth it if you can find good berries