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History’s Greatest Dishes: Daily Summaries Delivered
by HistoryExtra
Did Oliver Cromwell really ban one of our favourite Christmas treats? Are pasties really Cornish? And is toast the best thing since sliced bread? History's Greatest Dishes serves up a feast of facts about some of the past's most remarkable delicacies. Expect culinary legends, half-baked myths and deliciously odd tales – all in the company of Emily Briffett and food historian Annie Gray. It's sure to leave you with food for thought.
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- 4 days ago28 min
Dumplings
Gnocchi, bao, pierogi – and doughnuts? In this second episode of our new season of History’s Greatest Dishes, Emily Briffett and food historian Annie Gray tackle the tasty question of what counts as a dumpling. They explore how cooks across the world faced similar kitchen conundrums – dough in search of a purpose, stews in need of a little extra – and came up with dumplings in a dazzling array of shapes, flavours and fillings to suit local tastes and traditions. Plus, they consider how a suet pudding wrapped in a knitted cloth became an extraordinarily fashionable Victorian treat. GO BEYOND THE PODCAST Steamed dumplings are a popular dessert enjoyed across Germany, but they hold a special place in the hearts of those who live in the Rhineland village of Freckenfeld. Check out the recipe for this pudding that saved their village during the Thirty Years’ War: https://bit.ly/48loA71 GET MORE WITH MEMBERSHIP Become a HistoryExtra podcast member and unlock access to The Full Story podcast, plus enjoy ad-free listening, early access to other podcast episodes, and a member-exclusive newsletter. Sign up here EXPLORE MORE For more fascinating stories from the past, head to HistoryExtra, the home of ‘History’s Greatest’ podcasts. Find out more at historyextra.com/podcast GET IN TOUCH We'd love to know what you think about the podcast, so leave us a review and let us know the topics you think we should be covering. Or, follow us on Facebook, X, Instagram or YouTube to keep in touch. Learn more about your ad choices. Visit podcastchoices.com/adchoices
- 1 weeks ago35 min
Toast
History’s Greatest Dishes is back – and in this first episode, Emily Briffett and food historian Annie Gray tell the story of a humble British favourite. From its curious role as sickroom ‘toast water’ to the delights of Victorian toasting forks, they consider an all-important question: is toast the best thing since sliced bread? Plus, they tuck into a quick-fire tour of toppings, taking stock of marmalade, honey and baked beans along the way – as well as, of course, the fiercely debated Marmite. GO BEYOND THE PODCAST From sardine-laced popcorn to a startling yeast and ketchup concoction, this article by Jonny Wilkes explores some of the weirdest fillings that our ancestors enjoyed (or endured) in their sandwiches: https://bit.ly/4A5bXJm GET MORE WITH MEMBERSHIP Become a HistoryExtra podcast member and unlock access to The Full Story podcast, plus enjoy ad-free listening, early access to other podcast episodes, and a member-exclusive newsletter. Sign up here EXPLORE MORE For more fascinating stories from the past, head to HistoryExtra, the home of ‘History’s Greatest’ podcasts. Find out more at historyextra.com/podcast. GET IN TOUCH We'd love to know what you think about the podcast, so leave us a review and let us know the topics you think we should be covering. Or, follow us on Facebook, X, Instagram or YouTube to keep in touch. Learn more about your ad choices. Visit podcastchoices.com/adchoices
- 2 weeks ago0 min
We're back for series two!
Did Oliver Cromwell really ban one of our favourite Christmas treats? Are pasties really Cornish? And is toast the best thing since sliced bread? History’s Greatest Dishes is back with its second series, serving up a fresh helping of food history. Join HistoryExtra’s Emily Briffett and food historian Annie Gray as they tuck into a menu that includes dumplings and jerk chicken, custard, tea, mince pies and more. Expect culinary legends, half-baked myths and deliciously odd tales. Come hungry for history – there’s plenty to enjoy. Episode 1 releases on Monday 2 November. Subscribers to HistoryExtra Plus can listen early and ad-free. Learn more about your ad choices. Visit podcastchoices.com/adchoices
- May 10, 202629 min
Gooseberry Fool
Featuring just a handful of ingredients, gooseberry fool is among the simplest of all desserts – but also one of the most beloved. But what makes a fool a fool? Why does it owe its existence in equal measure to medieval kitchen gardens and the Victorian fad for enormous gooseberries? And why have its tart ingredients recently fallen from favour? In this episode of History’s Greatest Dishes, Emily Briffett and food historian Annie Gray chart the story behind this simple classic. They explore how the fruit-and-cream dish earned its place on the modern dining table – and, along the way, delve into Britain’s obsession with giving sweet dishes the rudest of names. You can listen ad-free to this episode and more by subscribing to HistoryExtra Plus here: https://historyextra.supportingcast.fm/ Learn more about your ad choices. Visit podcastchoices.com/adchoices
- May 3, 202632 min
Balti
From its roots in Birmingham’s south Asian communities in the 1970s to its meteoric rise to become one of Britain’s most popular curries, Balti marks a fusion between historical tradition and innovation. In this episode of History’s Greatest Dishes, Emily Briffett and food historian Annie Gray journey back to the earliest days of south Asian cuisine in Britain to chart the origins of this vibrant, fragrant dish. Together they explore how migration, creativity and restaurant culture helped reshape Britain’s relationship with curry, and consider how Balti reflects both the blending and clashing of cultures. You can listen ad-free to this episode and more by subscribing to HistoryExtra Plus here: https://historyextra.supportingcast.fm/ Learn more about your ad choices. Visit podcastchoices.com/adchoices
- Apr 26, 202643 min
Victoria Sponge
Light as air, this neat sandwich of cake, jam and cream is often seen as emblematic of British baking – but its story is richer and more complex than its simple ingredients might suggest. In this episode of History's Greatest Dishes, Emily Briffett and food historian Annie Gray explore how an unassuming cake became a national icon. They chart its rise amid the 19th-century boom in baking technology and its later association with afternoon tea and the Women's Institute – and discuss how its ingredients reveal a darker side to the food industry. You can listen ad-free to this episode and more by subscribing to HistoryExtra Plus here: https://historyextra.supportingcast.fm/ Learn more about your ad choices. Visit podcastchoices.com/adchoices
- Apr 19, 202637 min
Pizza
Think pizza has always been the ultimate crowd-pleaser? Think again. Before it became a global fast-food favourite, pizza was a humble Italian street food with a far more complicated backstory. In this episode of History’s Greatest Dishes, Emily Briffett and food historian Annie Gray explore the rich (and occasionally controversial) history of pizza. From its simple origins on the bustling streets of Naples to its transformation into an international icon, they trace how migration and innovation turned a regional speciality into a worldwide obsession that has been endlessly reinvented – busting popular myths along the way. You can listen ad-free to this episode and more by subscribing to HistoryExtra Plus here: https://historyextra.supportingcast.fm/ Learn more about your ad choices. Visit podcastchoices.com/adchoices
- Apr 12, 202633 min
Blancmange
Welcome to History's Greatest Dishes – the series from HistoryExtra in which food historian Annie Gray chats with Emily Briffett about the origins of some of the most unusual, innovative and enduring delicacies. First on the menu is blancmange. For some people, the word conjures moments of horror from the school cafeteria. Yet, as Annie and Emily discuss in this episode, the original medieval recipe for a meat-and-milk dish enjoyed by the well-to-do is, if anything, even stranger to modern sensibilities. So what sparked its transformation from an elite treat to a mass-produced dessert? And what can this shift tell us about changes in social class, culinary technology – and our appetite for food that wobbles? You can listen ad-free to this episode and more by subscribing to HistoryExtra Plus here: https://historyextra.supportingcast.fm/ Learn more about your ad choices. Visit podcastchoices.com/adchoices
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About History’s Greatest Dishes
Did Oliver Cromwell really ban one of our favourite Christmas treats? Are pasties really Cornish? And is toast the best thing since sliced bread? History's Greatest Dishes serves up a feast of facts about some of the past's most remarkable delicacies. Expect culinary legends, half-baked myths and deliciously odd tales – all in the company of Emily Briffett and food historian Annie Gray. It's sure to leave you with food for thought.
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