A Taste of History

George Washington's recipe for unaged rye whiskey; pecan-stuffed suckling pig; pork kidney; plum pudding.

The Maroons of Accompong, Jamaica; roasting a traditional whole jerk pig; pepper pot soup.

The family home of Henry Muhlenberg in Trappe, Pa.; recipes featuring German fare include pickled lamb tongue and stuffed cabbage.

Redfish court-bouillon; brandied bananas with rum; cream cheese ice cream.

Sauerbraten; spicy cabbage slaw.

Upper-class French recipes include navarin d'agneau.

Fricassee of veal with turnips; soft shell crabs; classic dessert.

Authentic Cajun recipes include rabbit and squirrel jambalaya and turtle sauce piquante.

The Battle of Yorktown, the final land battle of the American Revolution; seafood stew; broad beans with pork and duck; fried rabbit.

The history of the Philadelphia Mummers; Philadelphia pepper pot; braised bluefish; skillet cornbread.

One of Philadelphia's long-running coffee producers; java-inspired recipes include coffee-marinated tenderloin of beef, coffee-infused diver scallops and coffee cake.

Impact of the tiny Caribbean island of Nevis; plantation-style pig roast feast.

A compilation of segments featuring George Washington.