There's been some chatter on a couple of the mailing lists about this series being aired on BBC2 - "Supersizers Go.". Strange...

I love puzzles, mysteries, and secret codes. Quite a while back I made up a rather complex, multi-layer code thing and put it up on the web...

Sometimes interpreting a medieval recipe is easy - for example, I pretty much got the Peach Tart recipe right on the first try. Other time...

This isn't related at all to medieval cooking, but what the heck. It may not be much of a surprise, but I'm a long-time Doctor Who ...

One can imagine that when I saw this posting on the News for Medievalists blog, I nearly jumped out of my skin. The post talks about how t...

A few days back, the New York Times posted an article on their website about "Recipe Deal Breakers" - the things that cooks might...

The quince had been peeled, cored, cut up, and cooked (baked) for 2 hours at 350°F. The pieces were soft enough to smush easily with a spoo...

Interpreting out a medieval recipe can be a challenge sometimes. The one I'm currently working on is a good example. I got some fresh q...

The thought of a proper medieval kitchen is always lurking somewhere in the back of my mind (oddly accompanied by music from George Harrison...

Yesterday morning I picked up a book a friend of mine was reading to give it a brief look. The title sounded interesting enough, and I thou...

Yesterday evening I caught part of a radio broadcast of The World which was titled 10 Foods to Eat Before They Die . It was an interview wi...

A quick update on a very important topic: my quince tree. The petals have all dropped off now, and the base of the flower has started to swe...

Several weeks back I learned about a program about medieval cooking that was to be broadcast on the BBC. Clarissa and the King's Cookbo...

Take a look at the book cover below. Go ahead, enjoy ... freakin' cool book It's still not available from Amazon.com (you can pre-o...

At first you don't succeed ... What I did was to take a 2 pound piece of pork loin and and put it in a covered baking dish with 1 cup of...

Back in the late summer of 2006, I ordered a quince tree from a nursery in California. I'd never planted a fruit tree before, but I...

A couple of weeks back I posted about a batch of cormary I made up where the broth unexpectedly turned into jelly .  Of course, being of th...

My family and I spent the week after Easter on vacation, and the house we stayed in had full cable. This of course led me to watch many ma...

Ok, this isn't at all medieval - even back then they knew the world was round - but this has to be one of the most incredible cakes I...

A good while back, Kristen (my apprentice) managed to get a hold of some cow's feet and tried making meat jelly.  She used a recipe from...