Tasting History with Max Miller

How to Make Medieval Cheese

I'll show you step by step and give a bit of the history of cheese, from Egypt, to Greece, to WWII and Nixon. Learn how we went from curdled milk in a sheep stomach to the wide world of cheese we know today.

Baking A Medieval Cheesecake - The History of the Sambocade

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.

Making 400 Year Old Buttered Beere

In this episode, I show you how to make your own alcoholic (and non-alcoholic) Buttered Beere and we explore the importance of beer and ale in Medieval and Renaissance England.

Cooking Medieval Dessert for Lent: Bruet of Almaynne in lente

I show you how to make your own almond milk and look at the medieval diet during Lent and other fasting. I also explore some of the ways people made sure they could still eat well while observing their fast, even if that mean considering a beaver a fish.

Apple Muse for the Plague - The Four Humors

Weird Cures for the Black Plague - Candied Horseradish

What does a 1920s BIRTHDAY CAKE taste like?

How to Make a MEDIEVAL TRENCHER - Torte Bread

Cooking A CAPON Dish For A Medieval King - Sweet Measure

Making Medieval Fig Spread - Rapé - History of the Fig

Making a Medieval TART DE BRY (Brie Tart) - Brie: The King of Cheese

Anglo-Saxon Oatcakes - How Not To Burn King Alfred's Cakes

The Softest Bread In England - How To Make 18th Century Sally Lunn Buns

How to Bake Medieval Rastons - The Life of a Miller

History's Fluffiest Dessert! - Everlasting Syllabub

Cooking from THE FORME OF CURY: England's First Cookbook - Galyntyne Sauce

I finally made GARUM - Ancient Rome's favorite condiment

Oldest Cookbook in the West - APICIUS - Ancient Roman Mussels

A Tart to Topple a King - Lombardy Custard

A Dish for the First 4th of July... and why it should be on the 2nd.

The Poisonous History of Tomatoes - Pomodori Farciti all’Erbette (1773)

The Bread of ANCIENT ROME - Pompeii's Panis Quadratus

Making Hippocras at Home - Medieval Spiced Wine

Civil War Bread Pudding

KYKEON - The Drink of Greek Heroes

Payasam - Medieval India & Dessert for the King

The Wonderful History of Pancakes

Loseyns - Medieval English Lasagna!

The Strange Flavor of Parthian Chicken from Ancient Rome

FARTS OF PORTINGALE - A Shakespearean Treat

Quesadillas Cernidas & Aztec Maize

Yuanxiao from the Ming Dynasty

Precedella - 1500's Pretzels made with Wine

Spartan BLACK BROTH - Melas Zomos

Scappi's Renaissance Herb Torte

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

The History of Sugar Part 2 - Victoria Punch

Soul Cakes & Trick-or-Treating

Silphium: The Lost Aphrodisiac of Ancient Rome

Making Medieval Mead like a Viking

Pumpion Pie from 1670

What Did Medieval Peasants Eat?

Figgy Pudding - A Victorian Christmas Tradition

Unwrapping Aztec Tamales - The Tamale Wars

Celebrating Saturnalia with Cato's Globi

Making Medieval Gingerbread

Eggnog: A Christmas History

A 4000 Year Old Recipe for the Babylonian New Year