Season 3

Sohla aims to find out what pie was served at the first Thanksgiving and why the bakers didn't use any spices, as she bakes two pumpkin pie recipes from 1600s.

Sohla re-creates two recipes with a spooky past; first, she bakes a rye bread that may have been responsible for the Salem witch trials, then she crafts the original Halloween treat: druid soul cakes.

Sohla tackles an aspic jelly with fish tongues and lips from the earliest known Arabic cookbook.

To celebrate Native American Heritage Month, Sohla re-creates pemmican, a super food made of meat, fat, and berries that dates back over 5,000 years; Sohla speaks with Indigenous chef Shawn Sherman to learn more about the history of this dish.

Gingerbread men connect Abe Lincoln and Queen Elizabeth I; Sohla explores two distinct but delicious recipes for classic spiced cookies.

It's holiday season in the Ancient Recipes kitchen, so Sohla creates a holiday staple with truly ancient origins: tamales.

Sohla re-creates a staple of the ancient gladiator diet: a chickpea and barley mash topped with fresh goats cheese.

Sohla adds fuel to the fire as she re-creates energy-packed foods of feudal Japan; a look into the nutrient-dense food balls that energized ninjas way back in the 1400s.

Sohla makes a meal fit for a king, King Henry VIII to be exact; a lavish brunch including all the works.

Sohla makes a dish that had President Lincoln coming back for more.