Episodes
Time Period/Region
- 16th Century 14
- 17th Century 16
- 18th Century 16
- 19th Century 55
- 20th Century 62
- Ancient 33
- Australia 1
- Austria 3
- Brazil 1
- British Isles 66
- Canada 1
- Caribbean 1
- Civil War 3
- France 23
- Germany 5
- Great Depression 1
- Greece 4
- Hawaii 1
- Huns 1
- Iceland 1
- Italy 10
- Japan 5
- Jewish 2
- Korea 1
- Medieval 32
- Mexico 5
- Mongol Empire 1
- Mughal Empire 1
- New Zealand 1
- North Africa & the Near East 14
- North America 2
- Panama 1
- Philippines 1
- Renaissance 2
- Rome 21
- Russia 2
- Spain 3
- Sweden 1
- Thailand 1
- Titanic 8
- Transylvania 1
- Ukraine 1
- United States of America 57
- Viking 4
- WWI 3
- WWII 9
British Rationing, Bananas, and Bread During WWII
Rationing in the UK during World War II, and recipes for mock banana cream and the National Loaf
Cooking on the Soviet Homefront during WWII
Rationing and starvation in the Soviet Union during WWII, and a recipe from a wartime cookbook for millet and pumpkin porridge
Cooking on the American Homefront During WWII
Rationing and food on the home front in the US during WWII, and a recipe for a mock steak made out of ground beef and Wheaties
The Last Meal Before D-Day
The food for Allied troops before, during, and after D-Day, and recipes recreating the last meal before the landing
The History of the Chocolate Chip Cookie - Depression vs WW2
Ruth Wakefield’s invention of the chocolate chip cookie with the original recipe and a WWII ration-friendly version
A Military Thanksgiving during World War 2
How the United States provided Thanksgiving dinner to its troops during WWII, and recipes for classic Thanksgiving sides from the 1944 Cook Book of the United States Navy
World War 2 Ice Cream of the US Navy
The great lengths that the U.S. Navy went to to provide its men with morale-boosting ice cream, and its recipe for a delicious banana nut flavor
WWII Propaganda
The history and evolution of carrot cake and how WWII British propaganda popularized it
What did WWII Soldiers Eat?
An overview of American WWII field kitchens and rations and a recipe for a classic dish straight from a manual written in 1944