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

Ancient Roman spiced wine with a lot (perhaps too much?) of honey

Spiced meat cakes made with ingredients from all over Genghis Khan’s empire

4,000 year old lamb stew with milk and Persian shallot

Pre-corn syrup pecan pie that’s not as sickly sweet with lots of pecan flavor

A wonderful, sweet steak sauce that’s almost like a barbecue sauce

Very sticky, very delicious gingerbread-like cake with lots of ginger, spices, and dark molasses-y flavor

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!

An apple toddy with apple brandy, nutmeg, and baked apple, perfect for cold weather

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

A weird cocktail made with an odd assortment of ingredients. It’s not bad and has a super clean steeliness to it

A fruitcake with candied peel and lots of dried currants that is an odd combination of dry and moist and has two kinds of icing

A refreshing, slightly smoky gladiator drink made with vinegar, honey, and culinary ash

A simple barley and fava bean porridge flavored with garlic and onion

Whole wheat bread that doesn’t smell or taste like blood at all

Creamy and refreshing rum punch with nutmeg and lime juice

Meat pies similar to a Cornish pasty with a simple filling of pork, chicken, ginger, and hard boiled egg yolk

A dense, chewy, bread-like 17th century biscuit with lots of caraway

Creamy hot beer punch with cinnamon and rum, perfect for the holidays