Tasting History with Max Miller

Learn to bake a medieval cheesecake. In this episode, I make a medieval elderflower cheesecake - a Sambocade. I explore how this dessert is the link between the ancient cheesecake given to Greek Olympians and the modern NY style cheesecake we love today.

Most people know Butterbeer from the Harry Potter books, but did you know it's based off an actual drink from Elizabethan England?

Lent in the Middle Ages was restrictive, but the Almond and Rice porridge with dates (Bruet of Almaynne in lente) I make in this episode shows that restrictive didn't mean bland.

As the Plague ravaged Europe in the 14th century, doctors believed it could be cured by certain foods. In this episode, we make one of those cures and explore the theory of the Humors which led doctors to such conclusions.

As cures for the Black Plague go, candied horseradish seems tame when compared to the treatment I discuss in this episode. I also show you how to make a 15th Century candied horseradish which is surprisingly delicious.

I make myself a chocolate birthday cake using a 100 year old recipe, and I explore the history of birthday cake and why we put candles on them.

Before plates, people ate on trenchers, a thick slice of stale bread. Today, after a rant about Medieval Times, I make medieval trenchers and look at the history of baking bread in the middle ages.

Have you ever wondered what a capon is? If so, look no further. In this video I'll show you what a capon is and why it's been such a prized poultry throughout history. You'll also learn to make a medieval dish from the court of Richard II; a dish truly fit for a king: Sweet Measure.

The Fig is one of the oldest and most prized fruits in history. In this episode, I explore that illustrious history and make a delectable fig and raisin purée from Medieval England called Rapé.

This Tart de Bry, or Brie Tart, comes from The Forme of Cury and was served at the table of King Richard II (1367 - 1400). It's flavor is nearly as rich as the history of the cheese that goes into it, and in this episode I will explore both.

If you've seen The Last Kingdom or grew up in England, then you know the story of how King Alfred the Great fled into the marshes of Somerset only to be berated for burning some cakes. Today, we're making those cakes. We'll also look the history around the story and what it tells us of the changing Anglo-Saxon mindset in 9th century England.

One of the most lovely treats when visiting Bath, UK is the supple majesty of the Sally Lunn Bun. Nestled in an alley in the shadow of Bath Abbey, The Sally Lunn's Historic Eating House delivers a baked delicacy with a dubious history.

These buttery stuffed loaves would be served alongside a hunk of meat at a medieval feast. They're a great twist on a typical loaf of bread.

This is the easiest recipe I've done on Tasting History, and it's also one of the best; a wonderful summery dessert. The recipe comes from Hannah Glasse's 18th Century, The Art of Cookery Made Plain and Easy, and the dish lives up to the book's promise.

The Forme of Cury lit my passion for historical cooking. From the kitchens of King Richard II, it is the greatest source for Medieval English recipes and set the course of English cuisine for centuries. In this episode, we look at its history and make one of it's quintessential sauces: Galyntyne.

In nearly every recipe we have from Ancient Rome, a key ingredient is Garum or Liquamen; fermented fish sauce. While it usually takes two months to make, I use an ancient recipe for same day garum which gave me plenty of time to look at the history of Ancient Rome's favorite condiment.

Fried Peacock? Flamingo Tongue? Stuffed Dormouse? I decided to hold off on the more adventurous recipes in Apicius De Re Coquinaria, the oldest cookbook in the west, and opted for a simple steamed mussels using some classic Roman ingredients.

While the Crustade Lombarde (Lombardy Custard) can't take all the credit for Richard II's downfall, his love of all things rich and decadent did play its part. In this episode, I show you how to make the Crustade Lombarde and explore just how Richard II fell from power.

While we may think of BBQ, hot dogs, and potato salad as traditional 4th of July fare, the Founding Fathers certainly did not. We'll take a look at one of the earliest celebratory meals and explore why John Adams wasn't a fan of July 4th.

From their start in the New World, to "poisoning" Europe's elite, embraced by Italians and squashed by the US Supreme Court, the story of Tomatoes is filled with twists and turns. Today, I show you how to make one of Italy's oldest recipes for Stuffed Tomatoes with Herbs while we explore this fruit's... vegetable's... ingredient's sordid past.

In 79AD, a baker in Pompeii fled for his life as Mt. Vesuvius erupted, leaving his bread to burn. Join me in recreating the Panis Quadratus and explore the history of Pompeii and this iconic loaf of bread.

Using spices that I'd never heard of, I recreate the Hippocras recipe from The Forme of Cury. Served hot or cold, this spiced wine is a treat year round.

When I think of hospital food, Bread Pudding doesn't come to mind. But during the American Civil War, Bread Pudding made its way into The Hospital Steward's Manual.

A healing potion in The Iliad & The Odyssey, and a drink to commune with the Gods in secret Greek Mysteries, Kykeon has a fascinating history. But my questions is, how does it taste?

The Taste of India Food Festival and Tasting History partner to explore the mythic past of one of India's most well known desserts.

These pancakes from 1658 England are the perfect midpoint in the evolution of my favorite breakfast foods. From their ancient past to their place on modern breakfast tables the world over, pancakes have always been beloved.

England doesn't often come to mind when you think of Lasagna, but in the middle ages, the ancestor of today's cheesy calorie bomb was making the rounds all over Europe. Today I explore the evolution of this wonderful dish.

"What's in a name?" quoth the Bard. Well, I'd say a lot. True, these meatballs from 16th Century England don't taste like their namesake, but I would prefer they have a different title all the same.

Quesadillas are the perfect blend of Old and New Mexican cuisine. With the help of Professor Ken Albala, we create 19th century Quesadillas Cernidas and look at the history of Aztec corn tortillas.

Like a Chinese Game of Thrones, the story behind the writing of today's recipe for Yuanxiao (Tangyuan) is worthy of being made into an HBO series all its own.

Pretzels & Beer are the staples of Oktoberfest. Today, we look at the festival's history and that of its snack: Pretzels. Though the pretzel we're making today is a little different from one you might find in Munich today.

If you've ever wanted to be a Spartan warrior, then making a bowl of Melas Zomos is just a part of the process. Today, I cover each step in making both Melas Zomos and in making a Spartan warrior.

The History of Sugar Part 1 | Medieval Arabian Pistachio and Rose Candy

The History of Sugar Part 2 | Victoria Punch

Figgy Pudding | A Victorian Christmas Tradition

Unwrapping Aztec Tamales | The Tamale Wars