One of the best things I’ve made, period. The filling is like concentrated strawberries and the texture is smooth and light, all in a buttery crust

A meal fit for a shogun, with flavorful rice with chicken and lightly pickled vegetables

Medieval spiced wine sauce with fruit and almonds that complements the boar really well, but would also be very good with pork

These will certainly put some pep in your step. Very sweet, very cinnamony 16th century ninja energy balls

A light, refreshing salad of greens, herbs, and flowers that’s perfect to celebrate May Day

A wonderful, unique beef stew flavored with bright spices and thickened with eggplant

Fried pastry with a flavor-packed filling with the spices that we associate with modern Indian food

My mother-in-law’s recipe for delicious pozole, a pork and hominy stew, passed down in her family for generations. It’s just like a warm hug on a cold day

Crustless cheesecake-like dessert with tons of pumpkin, cinnamon, and ginger flavor. Easily one of the best desserts I’ve made on the channel. A Tasting History favorite!

Tender beef pot roast with parsnips and a sauce that’s garlicky enough to ward off any vampire. A Tasting History favorite!

This pie leans more toward a savory quiche than a sweet dessert. It’s soft and silky with a hint of spices

Sour cherry jelly that’s softer than modern jellies. Not super sweet, it tastes like the essence of cherries

A Spanish recipe for adobo that falls off the bone and has notes of vinegar, spices, and sweetness

Pizza in name only, this buttery bread is wonderful with subtle hints of rose