The origins of the croissant, from Viennese kipferl to the modern flaky pastry, and a mid-19th century recipe for a bread-like version

The history of beef tea, the sustenance of choice for invalids and convalescents in the 19th century, and a recipe from 1851

The wild, crowded house parties of 18th and 19th century London, and a recipe for the delicious, dense cakes that were popular to serve at them

How people have fed and cared for their pets from ancient Rome to the Victorian Age, and a recreation of the original dog biscuit

The dramatic story of the Kellogg brothers and the original recipe for Corn Flakes

The horrific conditions in Civil War prisons, and a mock apple pie recipe from a Confederate cookbook

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

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

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

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

The history and evolution of hot wings, and a 19th century recipe for a spicy wing recipe with mustard and mushroom ketchup

Mealtime etiquette in the Ottoman Empire, and a 19th century recipe for pilaf that would have been served as the last course

Variations of wienerschnitzel throughout history and its legendary origin stories, and a recipe for a 19th century version

The fake and true history of the potato chip and an early 19th century recipe for them

Special guest culinary historian Michael W. Twitty joins me for a special Q&A where he answers your questions and mine about the foods of Africa and of the enslaved population in early America

The rise and fall of fruitcakes and a Civil War era recipe

The eating habits of Napoleon Bonaparte and a 19th century recipe for a delicious but simple chicken dish that’s said to be his favorite