The history of brownies from elf-like creatures to decadent chocolate baked good and a recipe from 1904

The history of clotted (or clouted) cream, and a 17th century recipe for it, an 18th century recipe for serving it, and a 20th century recipe for scones

The grisly details of what Viking funerals were like, and a recipe for flatbread recreated from findings at Viking funeral sites

The murder-filled story of Egypt’s only female sultan, and a medieval recipe for Om Ali, a delicious spiced bread pudding with nuts, sultanas, and rose water

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 dramatic story of the Kellogg brothers and the original recipe for Corn Flakes

The history of one of the worst jobs: food taster, and a (non-toxic) recipe for mushrooms that might have poisoned the Roman Emperor Claudius

The accidental origins of the modern strawberry, and a Tudor-era recipe for a strawberry tart

The horrific conditions in Civil War prisons, and a mock apple pie recipe from a Confederate cookbook

The sordid origins of the deep dish pizza, and original recipes from the 1940s

The history of mead around Europe, and a medieval recipe for black mead, or bochet

I chat with Brent Underwood, whose channel, Ghost Town Living, documents his efforts to bring the abandoned mining town of Cerro Gordo back to life, and make a whiskey cocktail that could have been served at one of the town’s saloons

The food of the California Gold Rush and an 1881 recipe for biscuits with salt pork milk gravy

The sometimes surprising and sometimes familiar aspects of saloons in the Old West, and a recipe for pork and beans from 1886

The amazing research on prehistoric Ötzi the Iceman, and my take on what his last meal could have been

The history of barbecue and two 19th century recipes for barbecued pork and a vinegary sauce

The food for Allied troops before, during, and after D-Day, and recipes recreating the last meal before the landing

The importance of bread in ancient Egypt, and a recipe for spiral-shaped loaves recreated from the walls of Ramses III’s tomb

What it was like to live and dine on a German U-boat, and a German wartime recipe for sauerkraut soup using ingredients they would have had on board

The dining experience aboard the Lusitania and her final voyage, along with a very fancy frozen dessert that was served to second class passengers in 1913