Authentic Cajun recipes include rabbit and squirrel jambalaya and turtle sauce piquante.
Fricassee of veal with turnips; soft shell crabs; classic dessert.
Upper-class French recipes include navarin d'agneau.
Sauerbraten; spicy cabbage slaw.
Redfish court-bouillon; brandied bananas with rum; cream cheese ice cream.
The family home of Henry Muhlenberg in Trappe, Pa.; recipes featuring German fare include pickled lamb tongue and stuffed cabbage.
The Maroons of Accompong, Jamaica; roasting a traditional whole jerk pig; pepper pot soup.
George Washington's recipe for unaged rye whiskey; pecan-stuffed suckling pig; pork kidney; plum pudding.
The cuisine and history of Pittsburgh; William Penn Hotel; how Pittsburgh changed over the years, from the French and Indian War to the opulence of the industrialists.
Chef Walter Staib recreates Eliza Powel's "sinful feast" in her historic Philadelphia home.
The history of Jamaica includes the orchid craze in the 1800s; Maroon tribal leader; the art of making rum; brown stew pork.
Specialties of the Bordeaux region in southwest France.
How the French population of Philadelphia lived and ate in the late 18th century; the Berley brothers of Shane Confectionary discuss the history of making ice cream above the candy shop.
George Washington's mobile headquarters survives both the Revolutionary and Civil Wars; Army cuisines; rustic pot-au-feu and whiskey cake.
Farm-to-table southern fare favored by President James K. Polk, including fried chicken and chess pie.
The history of the Moravians; beef rouladen and stir-fried cabbage; Moravian sugar cake.
Boston's Haymarket Square and Parker House; Boston scrod; Parker House rolls; Boston cream pie.
Seafood vol-au-vent; leek and crimini mushroom ragu; apple tart.
Unique connection between Barbados and the U.S.; Bajan fish cakes; flying fish; cou-cou.
Crawfish bisque and wether stew; bee sting cake, infused with honey and baked in an 18th-century beehive oven.
Smoked sturgeon; roasted breast of pigeon with foie gras; chocolate sabayon with cognac.
The Creole influence in St. Lucia; authentic Creole cuisine.
Chef Staib returns to the Black Forest of Germany, where he cultivated his career; Maultaschen or Black Forest ravioli; mache salad with eggs, bacon and hazelnuts; Black Forest potato salad; Black Forest cake.
The final reconstruction phase of L'Hermione; calf livers in calvados with apples; potato gratin; poached leeks in vinaigrette; dandelion salad with lardons; salad of mussels, barley, artichokes and tomatoes; floating island.
The Benjamin Franklin House in London; Ben Franklin's recipes for lettuce and anchovy soup, stuffed lobster, venison loaf, succotash and parmesan cheesecake.
Exotic fish market and the Forbidden City of Beijing; hotspots in Chonging, China; a classic Chinese feast of tripe, peanut and peppercorn sauce, pot stickers, Chonging-style chicken and steamed buns.
Grenada, the home of nutmeg; local chefs make oil down and other island dishes.
Mountain trout; honey-stung Brussels sprouts; stew with braised marinated rabbit; roasted, stuffed tenderloin of venison.
Cabbage soup with meat dumplings; roasted stuffed pork stomach with pan gravy; steamed leeks with Irish bacon; Irish soda bread.
Shrimp and rutabaga fricassee; corn fritters; okra fish stew; baked fennel.
Pease soup with pork shanks; Sally Lunn toast; Hunter's stew with rabbit, beef, turkey and pork; skillet potatoes; cannonball punch.
Classic turkey pot pie; gingerbread and poached pears.
The history of Philadelphia's City Tavern; chef Staib prepares roast leg of venison, yellow beets and walnuts gratin, sage potatoes and creme brulee.
Caribbean delights include conch chowder and codfish cakes.
The origins of Japanese sushi; Kobe beef; a tour of the Imperial Palace grounds.
Liver dumplings; veal tongue fricassee; sauteed heirloom carrots; chocolate mousse cake.
Calf brains with butter and capers; beef royale.
Cornmeal fried catfish; stuffed squash; maple baked beans; corn; cranberry pancakes.
South African specialties featuring local game include warthog kebabs and ostrich stew.
Boiled fish; curried lobster; johnnycake.
Konigsberger klopse meatballs in caper sauce; eisbein pork shanks; apple strudel.
Short ribs; red polenta; wild boar chili.
Atole; blue corn porridge; elk stew.
Sauteed shad roe; coq au vin rouge with herb spaetzle.
Eel and mussel chowder; smoked pheasant en croute; roasted veal shank; bread pudding with black currants.
Hungarian goulash; cabbage potato stew with kielbasa; strawberry tarte.
A review of five presidents, the foods they loved and highlights from their lives.
A coffee plantation on Jamaica's Blue Mountains; British plantation brunch.
Port Royal, Jamaica, underwater city; cooking on the Rio Grande.
The Monroe Doctrine; fried lake perch; kohlrabi.
Mary Randolph's stuffed veal breast; Hannah Glasse's braised veal heart; Martha Washington's cake.
William Penn's North American home; history of Philadelphia; oxtail soup and rib roast with Yorkshire pancakes.
The origins of ketchup; an organic farm in Malaysia; preparing local Malaysian specialties in bamboo rice.
Rum in Guyana; the legend of El Dorado; traditional Guyanese dishes.
Curried chicken and bouillon.
Seafood water and pumpkin pancakes.
A classic New England boiled dinner; John Adams' birthplace home in Quincy, Mass.
Henry Longfellow's poem, "The Midnight Ride of Paul Revere"; lobster pie; deep-fried quail eggs.
The Freedom Trail, a walking tour of famous sites from 18th century Boston; clam chowder; tripe a la mode.
Recipes from Exuma, Bahamas, include conch salad, conch fritters, fish fry and guava duff.
John James Audubon's farm and bird sanctuary near Valley Forge, Pa.
Mannish water; ackee and saltfish; curried goat; cornmeal fritter.
Mushroom toast; venison stew; bread dumplings; fried celery.
Fried calves feet with curried remoulade; beef olives; mashed potatoes; broccoli.
Potato leek soup; roasted leg of lamb; cardoon au fromage.
Virginia ham and oysters; roast pheasant with cornmeal stuffing; peas a la Francaise.
Ice cream; artichokes; veal kidney dijonnaise; Hoppin' John; cornmeal fried catfish.
Harvesting rye; madeira onion soup; sea snails; beef tongue with caper sauce; Pennsylvania Dutch dumplings.
Fried Lafayette fish; curried tofu with shrimp, turbot and braised romaine.
Pickled herring bonne femme; roasted stuffed goose; braised sunchokes; sweet potato biscuits.
Chef Walter Staib prepares some of George Washington's favorites, including roasted beef marrow, baked stuffed sturgeon, roasted root vegetables and citrus vinaigrette.
Cod fish fritters; stuffed roasted quail; Virginia ham; pineapple sauerkraut.
French General Lafayette's American victory tour of 1824 was a sold-out event wherever he went. In this episode, Chef Staib pays tribute to Gen. LaFayette by making a very French meal of Tripe Soup, Roasted Sweetbreads and Creamed Savoy Cabbage.
Chicken vermicelli soup; veal fricassee; curried rice pilaf.
Beef barley soup; pork ragout; Sally Lunn dumplings.
Lobster and corn fritters; baked veal chops; braised artichokes.
Citrus-marinated salmon with an eggplant dore.
Crown roast of pork with Madeira sauce; sweet potatoes and apples.
Vol-au-vent with sweetbreads; beef and pork pie; sweet-and-sour red cabbage.
Oyster stew; roasted duckling glazed with honey.
Shrimp toast; larded heart of beef tenderloin.
Smoked brook trout on potato pancakes; coq au vin chicken; Brussels sprouts.
Forced cabbage; traditional beef stew with egg noodles.
Shrimp in saffron cream; marinated asparagus; fennel puree.
Chicken cooked with Madeira wine; spaetzle; chestnut fritters.
American Philosophical Society was founded by Ben Franklin; braised oxtail; spruce beer.
Salmon escoveitch; salmon corn cakes; the Subscription Room.
Veal olives was the signature dish of Hercules, the slave chef of George Washington; white bean and shallot puree.
Goose with turnips; crab cake with herb remoulade; root cellars.
James Hemings, Thomas Jefferson's slave cook; curried lamb with rice pilaf and stewed mushrooms.
White bean and bacon soup; chicken fricassee; herbed barley; tour of Monticello Visitor's Center.
Beer and wine cellars; ice house; how 18th century food was harvested and stored; boiled beef with bouillon potatoes.
Stuffed cabbage with fried asparagus; a tour of Thomas Jefferson's estate and gardens.
West Indies-influenced pepperpot soup with corn bread.
Braised rabbit legs and potato cakes.
German settlers come to Philadelphia and immediately contribute to the new world's culture; ale-braised sausages.
Martha Washington's authentic turkey stew with oysters.
A collection of scenes that capture the world travels of Chef Walter Staib; featuring exotic recipes from each location.