The complete collection of The Ancient Ingredient issues, including “Tea, The Drink of Dynasties,” “Honey, Nectar of The Gods,” “Alliums, Bulb & Blossom,” and “Ancient Grains, Husk & Hull.” Through ingredients as old as time, read how people have feasted, farmed, and fought over foods both exotic and ordinary. In the Tea issue, recipes infuse flavors earthy, light, grassy, smoky, dark, and rich into dishes such as Black Tea Cinnamon Rolls swirls and Pork Belly with Darjeeling Demi-Glace. Learn how to grow, dry, and blend your own tea as you flip through pages steeped in ritual. In the Honey issue, we dive into nature’s oldest sweetener through explorations of the hive, wild varieties of honey, and an essay on a beekeeper. Study scientific illustrations of the many kinds of bees as you read about the art of pollination. The sweet and savory sides of the ingredient are appreciated in recipes including “Amaretti Cookies with Orange Blossom,” “Za’tar -Baked Cauliflower with Pine Nuts,” and “Goat Cheese and Blackberry Tartlets.” In the Alliums issue, we learn about the family of flavor through profiles of onions, leeks, garlic, shallots, chives, scapes, scallions, and ramps. What’s become such an ordinary food, rightly deserves some recognition for its versatility and workability as the base of dishes around the world. Elevate the humble bulb to a feast in “Cider-Braised Pork Loin with Shallots and Chives,” or “Leek and Butternut Squash Bread Pudding.” Breads and tarts as beautiful as they are delicious make for stunning edible centerpieces (recipes included). Reaching back to wild varieties and the beginning of known farming, we find the Ancient Grains issue, and the many grains profiled in it. Learn the range of tastes and textures, from sweet and soft, to hearty and chewy. A story on a farm growing grains in sync with the surrounding wildlife illustrates the natural resilience ancient seeds have. A farmer working with a seed geneticist on breeding-backward speaks to this process in an interview. Simple recipes for “Nordic Rye Bread,” “Farro Salad with Roasted Squash, Goat Cheese and Pepitas,” and “Maple and Pear Gingerbread Spice Cake,” teach how to bake, cook and enjoy these warming foods. All four issues seek to deepen one’s understanding of these ingredients that have served us for as long as we can remember. How we can remember their histories, respect their value and continue to enjoy and explore them in the time to come.