Recreating a vintage Canadian classic.

Cacen gneifo was a traditional gift for farmhands during wool-gathering season.

Cremated archaeological finds can tell us a lot about Early Medieval baking habits.

"One can work harder and longer on pork and beans...than on any other food with which I am acquainted, save bear meat."

Maru Toledo and the Mujeres del Maíz are putting history on the plate.

Recreate the heyday of shad bakes with this plank-roasting technique.

From Sweden's Nobel bombe to Detroit's Boston Cooler.

Inspired by a trailblazing princess, Chef Nak's cookbook is a celebration of Khmer history.

This May Day, make Beltane bannock, a simple snack with a long history of superstition and divination.

For their last meal, first-class passengers dined on 11 courses, including Chartreuse jelly and peaches.

At first glance olives and coffee might seem to go together like, well, oil and water. But these Italian essentials possess deep cultural similarities—not to mention complementary flavors.

Canned beef bouillon on the rocks, anyone?

Some of these gingerbread cookies take months to make.

From boozy fruit preserves to tomato soup cake, we're looking back at a year of culinary curiosity.

The infamous ‘Don’t Ask Cake’ is better than it sounds.

The text is a snapshot of Hungary's Jewish middle class in the mid-1800s.

The sweet-yet-somber treat was the star of extravagant 19th-century funeral feasts.