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

True fermented ancient Roman fish sauce and more garum history, because who doesn’t love the history of garum

The events of the morning of November 22, 1963, and JFK’s last meal: breakfast at the Hotel Texas

The history of pumpkins and the first recipe for a custard-style pumpkin pie

The evolution of Día de los Muertos and a recipe for absolutely delicious pan de muerto, fit to grace any ofrenda

The legendary origins of the sachertorte, and a 19th century recipe that you should absolutely try

The diet and training of ancient Greek Olympians and a recipe for marinated skewers that could have been served with feta, figs, and barley bread

Riotous Halloween celebrations and the first townwide Halloween party, along with a 19th century candy recipe

How butter was made, eaten, and preserved throughout history, some 17th century instructions, and a 19th century butter churn

The grueling routine of lighthouse keepers and a corn chowder from 1896 that they would have had the ingredients for

The rugged explorers and Canadian mounties who cooked and ate rubaboo, and a recipe from the journal of Sam Steele, the man who brought order to the Klondike gold rush.

The incredible accomplishments of the nun, composer, philosopher, mystic, and (most importantly) recipe writer Hildegard von Bingen and two of her recipes to lift the spirits

The origins of sumo wrestling and a delicious soup that became a staple in heya, or sumo training stables

The fictional woman who became a household name and a friend of homemakers across the country, and her 70-year-old recipe for pineapple upside-down cake

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

The various versions of that nectar of the weary farmhand and congressman alike, popular in the 18th and 19th centuries

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.

Celtic table manners, food, and cooking methods, and a hearty stew they could have eaten

Delicious, creamy baked oysters and the oyster craze in 19th century New York City.