During the journal's 47-year history, it has focused on publishing original research, especially historical articles dealing with Anglophone and European food cultures, the history of cookbooks as a genre, recipe history, biographical studies of culinary personalities, and lexicographical investigations. Alongside academic articles it has always found a space to record memoirs and oral histories and to publish opinion pieces, photo-essays and even original fiction. Recipes are often featured but are mostly historical unless the article concerns a specific technique being tested.