Watch someone follow an early American recipe using 19th-century technology

Searching for an eggplant parm recipe isn't hard, but finding one worth your time certainly is. Thankfully, this recipe puts you in the kitchen with an actual grandmother, who walks you through her signature dish in a short video explanation. Unlike other online recipes, there isn’t an onslaught of pop-up ads—you’ll just get what you need and the sweet instructions from a genuine nonna.

The statesman sent Hemings to France to sharpen his culinary skills where he picked up recipes of baked pasta with cheese and butter. The recipe Hemings likely dictated to Jefferson was later used in an 1802 White House dinner, the first major public dinner in the US to include the dish.

Dickinson scholars have collected her recipes for gingerbread, doughnuts, and more, noting that she often wrote poems on the backs of them. The Emily Dickinson Museum says that the kitchen "was a space of creative ferment for her, and that the writing of poetry mixed in her life with the making of delicate treats."

Beard began his culinary life as a caterer, but soon began compiling recipes for a cookbook that he published in 1940. Nine years later, he'd have his own cooking school.

History buffs will love this trove of original documents related to the Pilgrims and Thanksgiving, including 18th-century recipes, one of Sarah Josepha Hale’s appeals to President Lincoln to establish the national holiday, and a copy of Abraham Lincoln’s original 1863 Thanksgiving Day Proclamation. You can also find illustrations and photos of historical Thanksgiving celebrations over the years.

Before understanding why they worked, humans used scientific principles, including designing solutions and analyzing outcomes, to develop preservation methods like curing meat and fermenting vegetables. By the 20th century, the application of industrialized food preparation to smaller kitchens set the stage for the subdiscipline of food science.

Because the technique requires little equipment and can tenderize tough or undesirable cuts of meat like ribs, barbecue took root among impoverished Black Americans in the late 1800s. When these communities moved north during the Great Migration, barbecue followed.

- Chef Julia Child (1912-2004)

From fortified foods to nutrition labels, the legacy of an early financial crisis lives on in kitchens across the United States. Ethnic foods with their (supposedly) hunger-triggering spices were vilified and considered “stimulants” along the lines of caffeine and so, in their stead came prune puddings, canned-meat stews, and dairy-heavy vegetable casseroles featuring America’s first fortified foods. Read more here.

James Beard came of age when home cooking revolved around canned and frozen ingredients. Likewise, West Coast cuisine wasn’t on anyone’s radar. Beard’s appreciation of fresh, seasonal ingredients and regional influences provided a foundation for today’s movement toward local, farm-to-table cooking and the foodies who seek it out.

The recipes include popcorn shooters that taste like liquid caramel corn, almost-instant soft serve made by blending frozen fruit with sugar and fromage blanc, a fusion of fried rice and pizza, and skewered fruit coated in a broiled, glossy meringue.

In the 19th century, politicians (particularly in Virginia) hosted large public barbecues to celebrate Independence Day and, of course, boost their own campaigns. When personal grills became common in the 20th century, the tradition moved into backyards and block parties, where it's still going strong today.

Beard’s show, cohosted with Julia Child, debuted in 1946. It was invaluable in setting the stage for today’s massive trove of televised and online cooking content.

Agricultural knowledge was vital to the Pilgrims’ survival in a new, unknown land. Explore how to make sobaheg, a Wampanoag venison stew that would likely have been served at the first meal between the Wampanoag and the Pilgrims.

From ancient wood-fired ovens in Rome and Egypt to modern microwaves, the oven’s evolution has shaped how we cook. Early ovens focused on heat retention, but breakthroughs like the gas stove in 1834, and the electric stove in 1892, brought precision. Then, in 1967, the microwave redefined convenience.

In the fall of 1996, 9-year-old Alvin Chang rushed into his family's kitchen to find his grandmother making his absolute favorite dish: kimchi. This interactive story follows Chang's yearslong attempt to recreate the flavor from his childhood home.

Long after humans developed the means to produce sufficient food to feed civilizations, scientific research focused on a wide variety of objectives, such as developing methods to preserve food quality (accomplished via frozen food), speeding up cooking (leading to the microwave), and lowering the cost of sweetening food, which high fructose corn syrup provides.

A Parisian soup salesman named Boulanger is often credited with opening the first modern restaurant and was renowned for serving meat in poulette sauce.

Cow feet and tongue were sometimes included in mincemeat pies—a popular 18th-century dish. Josefa Hale, who inspired Lincoln to declare Thanksgiving a holiday, said they were “indispensable; but [hoped] this rich, expensive, and exceedingly unhealthy diet will be used very sparingly...”

Providence, Rhode Island's Walter Scott began serving homemade dishes from a freight wagon to late-night workers, who were looking for meals long after proper restaurants had closed for the night. Scott quickly inspired dozens of copycats, crowding the streets and leading to complaints. Soon, Scott and his imitators parked their carts, which became the earliest American diners.

Keeping eggs at room temperature produces smoother batters when baking, and doing the same with tomatoes helps prevent a mealy, granular mouthfeel. Salting meat a day before gives more time for proteins to break down, improving flavor and tenderness, while cooking vegetables in well-salted water can lock in nutrients and color.

Long before Rick Steves or Lonely Planet, Thomas Cook’s “Travellers Handbooks” offered maps, recommendations, and tips for 19th-century tourists in unfamiliar locations.

He may be best known as the author of classics like "War and Peace" and "Anna Karenina," but he was also an amateur chef, something that was revealed with the publication of "Leo Tolstoy's Family Recipe Book," which includes a rather open-ended recipe for macaroni and cheese.

In 7th century Persia, bakers used small mounds of dough to test the heat in ovens before baking larger cakes. Afterward, they'd add honey, nuts, and other items to the small mounds, creating early cookies.

The steakhouse opened in 1837 in Manhattan, creating what is now considered the first fine-dining restaurant in the United States, introducing gloved waiters, white tablecloths, and an à la carte menu. The establishment also claims it invented a few American staples, including eggs Benedict, which was supposedly named after two loyal customers.

Creative Machines Lab at Columbia Engineering have developed a system of software-controlled lasers to cook food with precision, retain moisture with the final-cooked product, brown food within its original packaging, and create an entirely new meal creation process for a consumer. Watch this three-minute video to see for yourself.

A writer and abolitionist from New Hampshire, Sarah Josepha Hale was instrumental in cementing many of the Thanksgiving traditions we celebrate today. Her 1852 novel "Northwood, a Tale of New England," described a feast with a roasted turkey, stuffing, plum pudding, and pumpkin pie. She wrote dozens of editorials and letters to politicians campaigning for the day to become a national holiday. In 1863 she was finally successful in convincing President Lincoln to make it official.

Magazines like "Life" fueled the outdoor cooking craze, and by 1955, barbecue had grown into a $100 million industry. American Studies scholar Kristin L. Matthews explains that the trend fit neatly with Cold War-era consumerism and the emphasis on home ownership.

Cooking meats at low temperatures over many hours breaks down muscle proteins and collagen into gelatin, making the meat juicy and soft. Patience, gentle smoke, and moisture retention are needed to avoid dry or chewy results.

Thomas Richardson's "London Fashionable Gentleman's Valentine Writer" offers readers romantic messages they can send to the objects of their eyes—along with some chippy kiss-offs for unwanted suitors. It might be sincere, or it might be satire. Either way, it's an entertaining read.

Tipping waiters was a custom in medieval Europe, where masters gave their serfs money for exceptional work. Wealthy Americans vacationing in Europe in the mid-1800s discovered the behavior and brought it back to the US.

Given that the Coca-Cola formula is one of the company's most closely-guarded secrets, the radio show's team was surprised to come across a 1979 newspaper article with what looked like the original recipe for Coke.

Called placenta (with a hard "c"), the holiday dish consisted of sheets of rolled-out dough layered with cheese. It is the first recipe documenting the combination of the two elements. While there is debate about whether the dough can be called pasta because it's not boiled, many scholars view the dish as a proto-lasagna.

This podcast brings to life a letter Abigail wrote to her son John Quincy in February 1786, reporting from London on dinners with wealthy South Carolinians and the relationships of her daughter Nabby—with commentary from a Massachusetts Historical Society scholar.

Catalan cuisine is defined by its bold and unexpected flavor combinations, which are largely a reflection of Catalonia’s diverse geography. Meat and seafood are often combined into a single dish, an ode to the region’s fertile soil and coastline. Meatballs with cuttlefish and peas is a common meal enjoyed alongside fresh bread. Salivate over 15 more dishes in this listicle that’s frontloaded with a bit of history.

Beard sought to fuse classic American dishes, like casseroles, with international flavors and locally-sourced ingredients. The James Beard Awards often reflect the eclecticism, honoring American chefs inspired by Filipino, Nigerian, French, and other traditions.

After nearly going bankrupt in the 1980s, the company expanded its color options and product line to boost sales—something that's also fueled the brand's fanaticism. The Le Creuset Dutch oven was among Julia Child's kitchen staples, and the 2009 hit "Julie & Julia" reintroduced Child's famous Dutch oven to a new generation, resulting in a sales boom.

Life in the New World's English colonies was hard, so it's easy to see how these colonizers might've wanted to reach for a cold one more often than not. This article explains how beer brewing became one of the most critical skills expected in imported English wives.

Medieval winters were colder than ours today while the continent was mired in the so-called Little Ice Age. Without modern technologies, peasants survived with simple, sometimes genius, solutions, including central, chimney-less fireplaces (vented by small, draftless vents) and decorative handwarmers.

How did a raccoon intended for the Thanksgiving dinner table end up a beloved presidential pet? History teacher Sharon McMahon's podcast "Here's Where It Gets Interesting" takes an episode to delve into some of the more unusual Thanksgivings at the White House, including the Great Cranberry Scare of 1959 and the story of Calvin Coolidge and his "first raccoon," Rebecca.

Edward Winslow’s short 1621 letter offers the only firsthand account of the first Thanksgiving, describing celebratory gunfire that drew Wampanoag leader Massasoit and 90 men—initially fearing conflict—before the gathering turned into shared feasting.