S2 E1 • Cookbooks

S2 E2 • Boiled Pudding (Pt. 1)

S2 E3 • Quaking Pudding (Pt. 2)

S2 E4 • 18th Century German Kitchen Set

S2 E5 • How to Season Cast Iron Cookware

S2 E6 • Stinging Nettle Soup

S2 E7 • Earthen Oven in 24 Hours

S2 E8 • Simple Biscuits

S2 E9 • How To Take Care of Your Copperware

S2 E10 • Whitepot Bread Pudding

S2 E11 • Asparagus Forced in a French Loaf

S2 E12 • 'Ship's Bisket' - Hard Tack

S2 E13 • Baking Historic Mixed Grain Breads

S2 E14 • Cornbread

S2 E15 • Leaven

S2 E16 • Sourdough From Leaven

S2 E17 • Which Yeast?

S2 E18 • No-Knead French Bread

S2 E19 • 'Pain Perdu' - Historical French Toast

S2 E20 • Personal Thoughts about The 18th Century Cooking Series

S2 E21 • Thoughts on Research

S2 E22 • Blog Thoughts

S2 E23 • Challenges, and Thanks