The history and evolution of carrot cake and how WWII British propaganda popularized it

What Roman soldiers ate at the edge of the empire (a.k.a. Britain)

Menus and first class breakfast on the Titanic, as well as more stories of the people on board

The history of chemical leavening agents in baking and a simple, hearty Irish soda bread

The history of Robin Hood and real medieval outlaws in England, and some simple venison pasties they might have eaten

An early fad diet created by 18th century Dr. George Cheyne, and a delicious soup that would technically follow the diet’s rules (but is a dessert if we’re being honest)

The history of wassail and its myriad forms, along with a recipe from 19th century Oxford

Christmas dinners during WWI and a ration-friendly Christmas pudding recipe from 1915

The history of this most Scottish of foods, and Ewan Paterson of Allan’s Butcher in Auchterarder, Scotland helps me make some

The long relationship of macaroni and cheese, and how they were brought irrevocably together by a Scottish macaroni salesman, two Swiss food chemists, and a Canadian cheesemonger, along with a fancy 19th century recipe.

The curious tradition of sin eaters and gingerbread cookies that could have been used as funeral biscuits in Victorian England

The real historical Macbeth versus Shakespeare’s version (spoiler: not a lot of the play is true), and a simple but tasty meal that the real Macbethad mac Findlaich may have eaten

The fantastical stories surrounding Saint Columba and a medieval salmon dish that he might have eaten

The history of Scotch whisky, filmed during my stay at the Balmoral Arms in Aberdeenshire, Scotland

The origins of afternoon tea and a 19th century recipe for the classic afternoon tea treat: Victoria sandwich

All-important table manners from medieval Europe and a 15th century recipe for tender beef ribs in a sweet and tangy spiced sauce

The history of ketchup from Southeast Asian fermented fish sauce to Heinz marketing marvel, and an 18th century English recipe for white ketchup

How the Viking Age began with the first raid on the monastery at Lindisfarne, and a recipe for pork tenderloin with berry sauce that uses ingredients and methods available to them at the time

The unfortunate tale of gruel’s bad PR, and a surprisingly tasty recipe for 19th century gruel

The incredible business acumen of Agnes Bertha Marshall, and a refreshing 19th century cucumber ice cream recipe from one of her books