A Taste of History Season 10, Episode 3: America's First Penitentiary

Jam-Asian Fusion

Asian-Jamaican recipes include janga eggrolls with star fruit relish and shumai with Thai chili.

Penn's Personal Brewery

Sausage dumplings with a mushroom ale sauce and roasted potatoes with sausage and sage are prepared.

Camden & the Controversial Quaker

Chef Walter Staib uncovers the wealth of New Jersey's waterfront and the story of Marmaduke Cooper at Pomona Hall. Recipes include stewed pheasant and fricassee of sweetbreads & veal tongue.

Salt Cay: The Island That Time Forgot

Chef Walter Staib travels to Turks and Caicos to explore the historic salt ponds of Salt Cay.

Southern Fare at Rattle & Snap

Chef Walter Staib visits Tennessee and cooks at one of its oldest antebellum estates, Rattle & Snap. Recipes include cream of peanuts, stuffed pork roulade, and braised green beans.

The Tex-Mex Republic

Chef Walter Staib and Chef Pete Mims enjoy Laredo's local food favorites. Recipes include puffy chalupas and beef tenderloin with huitlacoche.

Washington's Winter Headquarters

Chef Walter Staib and General George Washington brave the elements to discuss the winter of 1777 at Valley Forge. Recipes include veal kidney mushroom pie and fried cauliflower.

Bourbon: The True American Spirit

Oak barrels, spring water, and corn take center stage as Chef Walter Staib discovers the history of bourbon in Kentucky. Recipes include pepper-crusted pork tenderloin and bourbon-glazed apples.

Little England in the Caribbean

Barbados' history, cuisine, and folklore are explored by Chef Walter Staib. Recipes with local chefs include Bajan macaroni pie, sea cat, and Bajan souse with pig ear.

From Kitchen Garden to Table

Chef Walter Staib cooks "garden to table" at William Penn's 17th century home. Recipes include baked stuffed flounder with sorrel & summer squash.

The Best of St. Lucia

A Look Back On Ten Seasons

Season finale