Pizza has been around for so long it's impossible to pinpoint its exact origins; Sohla demonstrates how to cook pizza on a shield like a 600 BC Persian soldier.

Mochi has been a staple Japanese food for thousands of years -- and was once the super food of the samurai; Sohla El-Waylly makes mochi in the same way as the samurai of feudal Japan would have eaten it, along with a daifuku version from the 1700s.

Sohla El-Waylly harnesses flavors to recreate Aztec tlahcos, which would eventually evolve into the tacos people know and love today; Sohla tries out an ancient Aztec recipe for xocolatl -- a precursor to hot chocolate.

Bread and cheese is a staple for ancient Romans; Sohla bakes Panis Quadratus, a type of bread that was discovered fossilized in the ruins of Pompeii, along with a cheese made from goat's milk.

Sohla travels back to the Islamic Golden Age of 10th-century Baghdad and recreates Kishkiyya, a 1,000-year-old hangover cure from one of the oldest Arabic cookbooks.

Sohla recreates Rou Jia Mo, one of the first versions of a hamburger from ancient China in 200 BCE.

Almost every culture and region have their own style of barbecue; Sohla grills up two iconic types from across the globe; first, she recreates the original Korean bulgogi, one of the oldest kinds of barbecue one can still find today.

The kitchen gets real fishy as Sohla cooks up garum, a fermented fish sauce that was incredibly popular in ancient Rome, alongside a Roman-style roasted boar; Sohla reaches out to Max Miller to learn all about the sauce's history.

Sohla makes two versions of apple pie, pitting the U.S. against the UK; Sohla recreates the oldest known recipe for apple pie from 1390 England, then bakes up a 1796 recipe for apple pie from an American cookbook.

Sohla goes all the way back to the Stone Age to recreate what may be the oldest recipe ever: a nettle and barley pudding.

Sohla hosts a bake-off between the Greeks and Romans to determine the champs of ancient cheesecake.

Sohla is joined by Carla Lalli Music to recreate the earliest known recipe for gnocchi from Bartolomeo Scappi.

Sohla explores the history of Chinese dumplings and recreates a 2,000-year-old recipe for jiaozi from the legendary Chinese physician Zhang Zhongjing.

For more than 2,000 years, Sherpas on Mount Everest have been fueled by a Tibetan porridge called tsampa; Sohla cooks up a traditional version of the dish along with yak butter tea and learns that cooking with sand is strangely satisfying.

Sohla celebrates Oktoberfest by recreating the original pretzel recipe from medieval Bavaria.

Sohla aims to find out what pie was served at the first Thanksgiving and why the bakers didn't use any spices, as she bakes two pumpkin pie recipes from 1600s.

Sohla re-creates two recipes with a spooky past; first, she bakes a rye bread that may have been responsible for the Salem witch trials, then she crafts the original Halloween treat: druid soul cakes.

Sohla tackles an aspic jelly with fish tongues and lips from the earliest known Arabic cookbook.

To celebrate Native American Heritage Month, Sohla re-creates pemmican, a super food made of meat, fat, and berries that dates back over 5,000 years; Sohla speaks with Indigenous chef Shawn Sherman to learn more about the history of this dish.

Gingerbread men connect Abe Lincoln and Queen Elizabeth I; Sohla explores two distinct but delicious recipes for classic spiced cookies.

It's holiday season in the Ancient Recipes kitchen, so Sohla creates a holiday staple with truly ancient origins: tamales.

Sohla re-creates a staple of the ancient gladiator diet: a chickpea and barley mash topped with fresh goats cheese.

Sohla adds fuel to the fire as she re-creates energy-packed foods of feudal Japan; a look into the nutrient-dense food balls that energized ninjas way back in the 1400s.

Sohla makes a meal fit for a king, King Henry VIII to be exact; a lavish brunch including all the works.

Sohla makes a dish that had President Lincoln coming back for more.