The murder-filled story of Egypt’s only female sultan, and a medieval recipe for Om Ali, a delicious spiced bread pudding with nuts, sultanas, and rose water

The importance of bread in ancient Egypt, and a recipe for spiral-shaped loaves recreated from the walls of Ramses III’s tomb

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

How the Ottoman Empire’s soldiers ate and a delicious recipe for a centuries-old confectionary

Hannibal Barca, the brilliant Carthaginian general of the Second Punic War, and Cato the Elder, who very much wanted Carthage destroyed

The history of the tagine, a brief look at my amazing and delicious trip to Morocco, and a sweet-and-spiced 14th century tagine.

Berber food, and experts Hoga and Zorha make tabadirt, or berber pizza, in the Sahara Desert

The important role of beer in very ancient Sumer, and a recipe for it that is recreated from a hymn

The opening of King Tutankhamun’s tomb and what we know (or can guess) about his life, and a recipe for duck that uses ingredients found in his tomb

The history of jalebi and its various names and regions, and a brief look at the incredibly diverse celebration of Diwali, along the first known recipe for jalebi from the 10th century

These fritters are crispy on the outside and soft on the inside, kind of like a Honey Nut Cheerios-flavored tater tot with a little heat from the pepper. Really, really good

The fat tail sheep of ancient Babylon and a recipe for stew that was deciphered from clay tablets

The role of a vizier in ancient Egypt and a recipe for a tiger nut cake for the god Amun, as depicted in hieroglyphs on an ancient Egyptian tomb

A 14th century Egyptian cookbook, medieval Egyptian banquets, and a recipe for hummus with 28 ingredients