Episodes
Time Period/Region
- 16th Century 15
- 17th Century 16
- 18th Century 18
- 19th Century 61
- 20th Century 73
- Ancient 39
- Australia 1
- Austria 3
- Brazil 1
- British Isles 70
- Canada 1
- Caribbean 1
- Civil War 3
- Eastern Europe 3
- France 25
- Germany 6
- Great Depression 2
- Greece 5
- Hawaii 1
- Huns 1
- Iceland 1
- Italy 12
- Japan 5
- Jewish 2
- Korea 1
- Medieval 35
- Mexico 5
- Mongol Empire 1
- Mughal Empire 1
- New Zealand 1
- North Africa & the Near East 16
- North America 2
- Panama 1
- Renaissance 2
- Rome 26
- Russia 3
- Spain 3
- Sweden 1
- Thailand 1
- The Netherlands 1
- The Philippines 2
- Titanic 9
- United States of America 67
- Viking 4
- WWI 3
- WWII 14
Drinking History: The Man in the Green Hat
George Cassidy, the man in the green hat who provided liquor to the House and the Senate during Prohibition, and a cocktail possibly named for the Green Room at the White House
History's Most Expensive Spice: Saffron
A brief history of saffron in medieval Europe and a recipe for a risotto-like dish
A History of Ice Cream | A Recipe from 1789
The history of iced foods and ice cream, and an 18th century recipe for parmesan ice cream
Toad in the Hole & the Cows of Scotland
Cows, cattle raiding, elves, and fairies in Scotland, and a recipe for toad-in-the-hole made with beef
An English Manor for a Bowl of Stew?
The history of and recipe for this coronation stew, and the jocular custom of gifting manors for odd jobs
How to Eat Like a Pirate: Hardtack & Grog
The food of sailors and pirates, and recipes for seafaring staples: hardtack and grog
Making Medieval Gingerbread
The origins and variations of gingerbread and a 14th century recipe for a candy-like version
Figgy Pudding | A Victorian Christmas Tradition
The history of Christmas puddings and a Victorian recipe for a boiled Christmas pudding with raisins
Pumpion Pie from 1670
The history of pumpkins and pumpkin pie, and a 17th century recipe for a super delicious non-custard pumpkin pie
Making 400 Year Old Buttered Beere
Controlling the quality of ale in Elizabethan England, and a late 16th century recipe for real buttered beer