The history of deviled egg-type dishes since ancient Rome and other deviled foods

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

The history of school lunches and the lunch lady, along with recipes from a Depression Era school cafeteria cookbook

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

The history and evolution of Ukrainian borshch and a wonderful 19th century recipe for it

The history of French toast-like dishes from ancient Rome to the 20th century, and a medieval Italian version made with saffron and rose water

The history of Thai massaman curry and the kings who ate it

The history of buccaneers and making boiled leather, for when you’re starving on a pirate ship

Attila the Hun: scourge of the Roman Empire and eater of meat

The Great Molasses Flood of 1919 and Boston brown bread

Al Capone’s soup kitchen and an Italian soup that could have been served there

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

The history of latkes and a recipe based on 20th century versions

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