Season 2

Almost every culture and region have their own style of barbecue; Sohla grills up two iconic types from across the globe; first, she recreates the original Korean bulgogi, one of the oldest kinds of barbecue one can still find today.

The kitchen gets real fishy as Sohla cooks up garum, a fermented fish sauce that was incredibly popular in ancient Rome, alongside a Roman-style roasted boar; Sohla reaches out to Max Miller to learn all about the sauce's history.

Sohla makes two versions of apple pie, pitting the U.S. against the UK; Sohla recreates the oldest known recipe for apple pie from 1390 England, then bakes up a 1796 recipe for apple pie from an American cookbook.

Sohla goes all the way back to the Stone Age to recreate what may be the oldest recipe ever: a nettle and barley pudding.

Sohla hosts a bake-off between the Greeks and Romans to determine the champs of ancient cheesecake.

Sohla is joined by Carla Lalli Music to recreate the earliest known recipe for gnocchi from Bartolomeo Scappi.

Sohla explores the history of Chinese dumplings and recreates a 2,000-year-old recipe for jiaozi from the legendary Chinese physician Zhang Zhongjing.

For more than 2,000 years, Sherpas on Mount Everest have been fueled by a Tibetan porridge called tsampa; Sohla cooks up a traditional version of the dish along with yak butter tea and learns that cooking with sand is strangely satisfying.

Sohla celebrates Oktoberfest by recreating the original pretzel recipe from medieval Bavaria.