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The evolution of boeuf bourguignon from a peasant dish to use up leftovers to French haute cuisine, and a recipe from 1885 for the early sauce version.

The Pastry War between Mexico and France, and a 19th century French pastry that could have been the cause.

The history and food of the Victorian workhouse, and a recipe for stew from a 1901 workhouse cookbook.

The mystery surrounding the death of Wolfgang Amadeus Mozart, and an 18th century Viennese pork dish that could have been the cause.

Food production and rationing on the Australian homefront during WWII, and a recipe from a wartime cookbook for which I use kangaroo, which was hunted as a supplement to the meat ration.

A boiled down version of the complex origins and history of gumbo, and a recipe for shrimp and crab gumbo from 1885.

What we know (and are still learning) about Stonehenge, and a recipe based on archaeological findings for what they might have eaten there.

The eccentric eating habits of Nikola Tesla, and a recipe based on a dish that, like so many other things, he invented.

The almost-forgotten reign of Hatshepsut, a woman who was pharaoh, and a recipe for the ancient sweet zalabiya using ingredients available in ancient Egypt.

The history of shepherd’s pie, and a recipe from 1894 when it didn’t matter if you used beef or lamb.

The abysmal conditions and food of the steerage class of steamboat passengers in the 19th and early 20th century, and an extremely bland meal made from their rations.

The demanding job of medieval butchers, and a dish of stewed meat and onions with a spiced sauce from 1430.

The stories claiming to tell of the origins of mayonnaise, and a French recipe from 1828.

Benjamin Franklin’s changing views on food throughout his life, and a recipe for anchovy and parmesan toasts from 1759.

What it was like to fly and dine aboard Concorde, the supersonic airliner that operated from 1976 to 2003, and recipes inspired by the menus and chefs of Concorde.

Theories as to where Welsh rarebit got its name, if it’s Welsh, and if there ever was rabbit in it, and a recipe for it from 1861.

Hammurabi and his lesser-known laws, and a lamb stew written around when he ruled.

The plain eating preferences of Nikolai Romanov, the last tsar of Russia, and a recipe for simple Siberian pelmeni from 1861.

The heyday of pocket soup when it was a staple in the navy and on cross-country expeditions, and a recipe from 1694.

The reasons behind the Boston Tea Party, and a warm drink made using one of the kinds of tea that was thrown into the harbor.

How to travel in medieval Europe, and a recipe for 15th century candy that would be perfect on a journey.

The history of Neapolitan pizza, the well-circulated but debunked story of the margherita pizza’s origin, and a recipe inspired by writings from the mid-19th century.

The origins and evolution of the tomato soup cake, and a from-scratch recipe from 1934.

The life and death of Commodus, one of Rome’s wickedest emperors, and an ancient recipe for the beef that might have killed him (minus the poison)

How Ottoman dolmas made their way to Sweden via the military defeats of King Charles XII, and a recipe from 1765.

The original Chelsea Bun House and its wildly popular buns, and a mixture of 19th century recipes in my attempt to recreate the lost original.

The formulation and consumption of the legendary D Ration, a World War II chocolate bar formulated to taste “a little better than a boiled potato”

A look at the food that Odysseus eats on his ten year journey home, and two recipes recreated from the text of The Odyssey and archaeological evidence of the Mycenaean Period.

The medical treatment and health craze origins of Salisbury steak, and the school cafeteria version from the 80s and 90s, complete with brown gravy.

William, Duke of Normandy’s invasion of England that would make him William the Conqueror, and recreating food from his first meal on English soil as depicted on the Bayeux Tapestry.

The B Ration of US troops in World War 2, and B Ration recipes from the US Army recipe manual from 1946.

Tasting food from the infamous K Ration, and a recipe for K Ration biscuits using specifications from 1942.

The origins and evolution of the old fashioned cocktail, and two recipes from the 19th century.

How to shop for groceries in medieval Europe, and a 15th century Italian recipe that would require several stops at the market to make.

The life of shady copper merchant Ea-Nāşir, and an ancient date cake he might have eaten.

The history and evolution of the piña colada, and two recipes that showcase how it has changed.

The history of preserved cooked meat by potting, and a recipe from 1747.

A brief snippet of the long history of mustard, and recipes from Ancient Rome, Medieval France, and Victorian England.

The military rations of the Italian troops during WWII, and two recipes that would have been part of the garrison ration at the beginning of the war.

An overview of the history of salsa, and both an Aztec version and a recipe made with dried chiles from 1831

The life and deep culinary influence of James Hemings, the enslaved French-trained chef (and son) of Thomas Jefferson. Today's recipe is Snow Eggs.

The history of kvass, a ubiquitous fermented drink of Eastern Europe, and a recipe from 16th century Russia.

The possible origins of baklava, and a 19th century recipe for "ordinary" baklava.

The rations and cooking for British troops in World War II, and two recipes from a 1945 British army manual.

The (mysterious?) circumstances of the illusionist Harry Houdini’s death, and his own recipe for his favorite dessert.

The meager diet of medieval hermits, and a simple 14th century recipe for beans fried with onions.