Explore every episode of the podcast Ingredipedia

Would you try a Kewpie pudding? We make one and the results are… surprising. Plus, some ideas on how to use the last part of the Kewpie in the bottle and what to do if you’re – GOD FORBID – without Kewpie in the house. 

[0:46] Kewpie Cafe Pop-Up
[6:22] DIY Kewpie

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Hmmm, are you making guacamole wrong? There’s a crucial step you might be missing. Plus the weird, wild and medically useful tale of the Gimlet cocktail. We round up the best bogan fake-lime flavoured food and drink and make your new fave hot-day drink! 

[0:49] Bogan fake-lime things
[6:26] What is Brazilian Lemonade?
[11:41] How to make elite guacamole
[16:39] History of the Gimlet

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We bow down! Super smart cook, TV show host and author Adam Liaw shared his baking tips with Ben and schooled Em on why black pepper is so appealing. We spoke about his fave condiments and chip packets and also beer, because Adam has created one in collaboration with James Squire – a pale ale called Chef Blend and it's out today. 

You should already be following Adam on Instagram but if you're not, you need to be: @adamliaw

Back to our regular ingredient-based episodes next week! In the meantime, follow us on Instagram (@ingredipedia) and TikTok (@ingredipedia) to see visuals of our weird and snacky food pursuits.

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This episode sucks (nah, it might genuinely be one of our best… if you like unhinged Spicks & Specks and want to know how lollipops have changed massively since you were a kid). 

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Want to know the best supermarket sardine tins? And how you can smoke them IN THE TIN for your next party trick? There’s also some unhinged concoctions (of course) but they’re actually… delicious?! 

[1:00] Em’s fave sardines
[7:15] Why are sardines so hot (literally) right now?
[14:49] Vintage sardine cigarettes
[19:01] Oh noooooooo... Ben's sardine dessert

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Why is Biscoff the most popular thing on the internet? We take a look at this popular spread and make some wildly delicious (and easy) things with it. Em has strong feelings about this spread’s presence in the supermarket and Ben cranks out his fave adorable kitchen appliance again. 

[0:43] Is Biscoff taking over?
[8:18] Going viral
[12:53] Biscoffee treats
[19:54] Another Australian classic

Note: When talking about coffee, Em was meant to mention that Biscoff biscuits were the biscuits given out at catered events in Belgium (hence the mention of instant coffee). Just wanted to clear that up in case any Belgian listeners think that they have no taste or coffee culture. 

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This time it’s Ben’s turn to veer off course into questionable old school recipe territory… with a war rationing number and a truly irresponsible use of cream and tomato sauce (yes, together). Meanwhile, Em dabbles in whipped cream of all forms and creates a family recipe in the style of a ripple cake. 

[0:44] Whipped Cream Wars
[5:02] The Worst Use of Tomato Sauce
[10:32] Ripple Cakes
[16:29] Cream that isn't cream

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Did you know there's Bertie Beetle PEANUT BUTTER!? If you expected actual honeycomb in this episode, you're gonna be shattered... it's all Violet Crumbles, Crunchies and Bertie Beetles. Ben goes full mad scientist in the kitchen and Em bribes you with a special Bertie Beetle offer. 

At the end of the episode we have a little note about supporting Ingredipedia via Lenny.fm. You can create a custom bundle of your fave four podcasts and support them for a total of $4 a month. No pressure though! Just if you're keen. 

[0:44] Bertie Beetle showbags
[6:48] Violet Crumble vs Crunchie
[16:16] Bertie Beetle peanut butter
[20:44] White chocolate Crunchie?

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Overwhelmed by the choice in the baked bean aisle? We tell you the best (and worst) tins to look out for. Em wonders why no one ate her ninth birthday cake while Ben pimps his beans in three different ways (warning: one is cursed). 

[0.46] Em’s 9th birthday cake
[4:45] Pimp my beans
[10:48] Best tin of baked beans?
[17:33] Baked bean museum

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Did you survive the great beetroot shortage of 2024? Why do we put tinned beetroot on burgers? Can Ben overcome his baking fear to make a lovely little sweet treat? And most importantly… piss: why does beetroot turn it red?

[0:32] Aussie burgers
[8:41] Beetroot shortage of 2024
[13:01] Beetroot wee
[15:30] Chocolate beetroot cake

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Which underrated biscuit is the ultimate nanna bikkie? Is white chocolate even chocolate? And more importantly, does it even matter? Warning: Ben gets fired up in this episode. Whether you’re pro or anti-Caramilk, there’s more than enough chocolate (ok “chocolate”)  to go ‘round.

[0:48] Is white chocolate chocolate? And does it matter?

[7:36] Ben’s white chocolate and Caramilk rant

[13:36]  Ultimate nanna biscuit

[18:20]  Microwave white chocolate crumb with potato chips

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What if everything you thought you knew about cinnamon was a lie? Did you too wake up one day and everyone was talking about cinnamon scrolls and you had no idea why? Also in this ep, find out how you can revive always-stale supermarket cinnamon donuts with a lil pizazz! 

[0:59] Cinnamon Scrolls: WTF
[7:51] It’s all lies
[11:49] Toothbrushing hack
[15:48] Cute KMart Donut Hack

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Sorry in advance. But this episode is more disgusting than delicious. We bring up (almost literally) some 1950s to 1970s ‘recipes’ featuring tinned soup which should never see the light of day. But on the more positive side, Ben cracks a tinned soup conspiracy wide open!

[0:59] Soup On The Rocks
[7:36] A Nostalgic Cream of Asparagus Recipe
[13:57] New Fave Icypole: Soupsicle
[18:33] Best Before Date Conspiracy

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We get sprinkling with DIY furikake made from Ingredipedia’s favourite fish and also blow our own minds with a dessert hack for the sweet-and-savoury fiends. There’s also a Maccas hack that will leave you questioning everything and also a big tip for a hidden and extremely delicious black-sesame snack that will change your life (no exaggeration). 

[0:58] DIY Furikake
[5:41] Big Mac… Hack?
[12:21] Hidden Black Sesame Dessert
[16:57] Everything Bagel Seasoning... Dessert?

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Toasting marshmallows on company time? It’s possible. Ben unearths some relics from the past to cook ‘Smokeshow’ fire jaffles and rounds up the best fire-based restaurant experiences. Also, we get inspired by Lennox Hastie from Sydney’s Firedoor restaurant and try out one of his recipes. 

This flammable episode of Ingredipedia is sponsored by Vivid Fire Kitchen: a celebration of flame-seared street food running as part of Vivid Sydney from May 24 to June 15 at The Goods Line in the Sydney CBD. Diverse and delicious NSW produce will be cooked over flames by huge international chefs (Shalamar Lane, Jess Pryles, Niklas Ekstedt) and locals like (Lennox Hastie, Christine Manfield, Oscar Solomon, Mindy Woods and John McFadden). Wander around the flame lit night, the smell of charcoal and cooking in the air, and choose to feast from fire-cooked dishes from around the globe. Tandoor, teppanyaki, First Nations food, tender brisket, charred veggies, and aromatic satay to name a few. There will also be a bar available to wash down your meal with a glass of wine, beer or soft drink. Oh and it’s free entry!

Take a peek at the full chef line-up on the Vivid Fire Kitchen website: https://www.vividsydney.com/event/food/vivid-fire-kitchen

Thank you so much to Vivid Fire Kitchen for sponsoring this episode of Ingredipedia. Follow @vividsydney on Instagram to keep up to date with the latest at Vivid Fire Kitchen. 

[1:13] Can lettuce ever be good hot?
[6:58] ‘Smokeshow Fire Jaffle’
[14:23] How to make office s’mores
[19:17] Cooking with fire at your table

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Ever freak out at the thought of ruining an expensive piece of meat? Or wondered why anyone would deep fry a smoked leg of ham? Same. We turned to meat expert and live fire cook Jess Pryles, who’s an Australian chef living in Texas, for the answers. 

Aside from being the oracle on all things meat and fire, Jess is the founder of both Hardcore Carnivore, a brand of meat seasonings and rubs, and the Australasian Barbecue Alliance. And she's coming to Australia for some live cooking demonstrations over fire as part of Vivid Fire Kitchen.

This episode is sponsored by Vivid Fire Kitchen: a celebration of flame-seared street food from across the globe running as part of Vivid from May 24 to June 15 at The Goods Line in the Sydney CBD. Diverse and delicious NSW produce will be cooked over flames by huge international chefs (Shalamar Lane, Jess Pryles, Niklas Ekstedt) and locals like (Lennox Hastie, Christine Manfield, Oscar Solomon, Mindy Woods and John McFadden). Wander around the flame lit night, the smell of charcoal and cooking in the air, and choose to feast from fire-cooked dishes from around the globe. Tandoor, teppanyaki, First Nations food, tender brisket, charred veggies, and aromatic satay to name a few. There will also be a bar available to wash down your meal with a glass of wine, beer or soft drink. Oh and it’s free entry! 

Take a peek at the full chef line-up on the Vivid Fire Kitchen website: https://www.vividsydney.com/event/food/vivid-fire-kitchen

Thank you so much to Vivid Fire Kitchen for sponsoring this episode of Ingredipedia. Follow @vividsydney on Instagram to keep up to date with the latest at Vivid Fire Kitchen. And follow @jesspryles on Instagram for all the meat. 

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Is there a difference between Nutella made here and Nutella imported from Italy? Why did we lose our minds about Nutella doughnuts in 2015? Also, the great Nutella riots and Ben gets freaky with savoury biscuit pairings. 

[0:46] Do Italians do it better?
[5:06] Nutella doughnut trend
[13:07] Nutella riots
[15:54] Nutella Arnott’s Shapes pairings

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This is the most heated Ingredipedia has ever got. Who knew Em and Ben had such strong opposing pepper opinions? There’s also a deep dive into the world’s oldest soft drink Dr Pepper and a multi-faceted exploration of one of the truly great pasta dishes. 

[00:37] Should black pepper be outlawed?
[05:21] Cacio e pepe, two ways
[10:42] WTF is in Dr Pepper?
[15:43] Bring back table-side pepper grinding?

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There's a huge crumpet problem. We’ll guide you in navigating the rough crumpet seas to ensure you have delicious crumpets (or at least innovative and interesting crumpets) for your breakfast and/or mid-morning snack. Also, is crumpet toast worth buying? And WTF is it?

[0:42] Crumpet problems and crumpet toast

[7:34] Unhinged crumpet topping

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Huey is one of Australia’s most iconic TV chefs (hello, food-themed braces) and he is BACK! We loved watching him on school sick-days, so we lost our minds when we actually got to talk to the great man himself! We chatted about wiping the plate with a tea towel, his fave anchovies and evidently… being in a band!? 

Follow Huey on TikTok: @huey_on_tiktok

Ingredipedia Bites is our interview series with our favourite chefs, cooks and foodie-friends. A regular food-based episode will be back next week! 

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Rant incoming! Em has something to say to those who eat still-frozen peas. Ben turns into a chip maestro creating the perfect pie floater snack and also delves into the depths of his freezer. Also… soooo many pea snacks (all delicious)! 

[00:52] Frozen peas: an angry rant
[06:00] DIY pie floater chips
[13:52] Pea chips snack wrap
[18:57] Ben's Christmas leftovers soup

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Ever wondered why we can’t watch a movie without drastically overpriced buttered popcorn? Or what INSANELY GOOD topping you should be sprinkling on top? Grab a handful and shovel it in. 

[01:07] By the fistful?
[06:45] Why do we eat popcorn at the movies?
[13:03] Was popcorn the first breakfast cereal?
[18:51] Best flavourings

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This is a meaty one. Em faces her fear of cooking lamb by buying a mysterious piece of meat and doing a little cooking therapy session (content warning for anyone who’s a little bit meat-squeamish) while Ben for some reason puts sandwiches in a food processor. It’s weird, it’s wild, but don’t worry, there’s a genuinely beautiful Italian dessert piled in here somewhere too. 

[1:14] Em's hectic lamb meat extravaganza
[10:17] Why Maccas' doesn't do lamb
[16:47] Cute Sicilian marzipan lambs
[22:21] Ben's sandwich pie

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Melbourne makes the greatest donuts in the world – but how did it all begin and why does nowhere else in the world make them? In the final episode of our DEEP FRIED DEEP DIVE, we also look into some nostalgic donut experiences (looking at you Smorgy’s) and ask some philosophical and holy (ok hole-y) questions about what makes a doughnut a doughnut? 🤯

[01:13] Melbourne’s hot jam doughnut claim to fame

[08:33] Cinnamon donuts & why do they have holes?

This episode is part of Ingredipedia’s Deep Fried Deep Dive. Past episodes include potato chips, dim sims and fish & chips.

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We commit some heinous crimes against Pringles in this episode and we will not apologise! We also speak to Australian royalty: the alien from Smith’s chip ads in the ‘80s and ‘90s (you know, “CHIPPIES!”).

Ben and Em also taste some unusually flavoured chips (including a little ‘duck tongue’ number) and make some delicious chips using 1980s technology. 

This episode is part of Ingredipedia’s Deep Fried Deep Dive. Next week: doughnuts!

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Dimmies! Truly the highlight of any fish and/or chip experience (also just a highlight of life). We investigate the truly iconic origin story of these mysterious morsels and trial a new method of cooking them. We also investigate which Australian suburb is lobbying to be the home of The Big Dim Sim. 

This episode is part of Ingredipedia’s Deep Fried Deep Dive. Next week: potato chips! 

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What is the weirdest thing you’ve ordered from a fish and chip shop? Trust me, what we try in this episode is stranger: straight-up unhinged… and delicious! 

This is the first episode of our Deep Fried Deep Dive, a weekly series where we explore Australia’s favourite deep-fried foods. We’re starting at the fish and chip shop, and in this episode you’ll learn why ‘minimum chips’ is a big lie, the connection between potato scallops and actual scallops, plus a whole heap of other crunchy facts and funny stories (including an embarrassing potato cake admission). 

Ingredipedia’s Deep Fried Deep Dive will be released weekly over the next month. Next week: dim sims! 

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Hot Cross Bun season is the most blessed time of the year. In this episode we get a little creative with our hot cross bun fillings – Ben goes down the savoury route and Em doubles down on sweetness with the Whittaker’s Choc Cross Bun chocolate block. 

Next week we're launching a special miniseries focussing on tales from the deep fryer. Join us for our Deep Fried Deep Dive launching Monday Feb 26. 

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Is there a reason the Women’s Weekly Children's Birthday Cake Book didn’t feature a Titanic-themed cake? We ponder the moral dilemma of whether it’s in bad taste to create a cake-version of the sinking steamship if your kid requests one. We also look into what people ate on board the Titanic and speak to a chef who has interpreted some of the Titanic’s first class menu into a fancy high tea experience at Melbourne Museum as part of Titanic: The Artefact Exhibition. 

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Is there a reason we don’t see prunes on fancy menus? They certainly have a bit of a stench about them. We explore why and whether prunes can become popular and/or cool again. We also explore the god-tier plum variety and share two seriously life-changing ways to eat plums (yes, one is in chip form). Fair warning, there’s also monkeys and fairies in this episode. 

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Why do Paddlepops look and taste different when compared to the Paddlepops from our childhood summers? We work out just who is to blame. Plus, we look into why Paddlepop has a monopoly on craft projects and decide ONCE AND FOR ALL if the Paddlepop Lion is hot or not.

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Have you ever stolen a grape from a supermarket? Same, so we’ll explore why that’s kiiiind of a legal grey area (according to Em and Ben who have no legal training whatsoever). We also learn about how to turn bricks into wine, the hidden X-rated meaning of the grape emoji and why Maggie Beer puts verjuice into literally everything she’s ever cooked. There’s also terrifyingly expensive grapes and a lil ✨gaming culture✨ throwback.

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Please enjoy this delicious episode from earlier this year, reheated to perfection while Ben and Em take a mini break from recording. Back with new episodes Jan 22. 

Do you like surprises? Hot dog-related surprises? Because the 1970s was absolutely brimming with them and this episode both Em and Ben delved into the PROSECUTABLE CRIMES people were committing with hot dogs at the time. There’s also modern day hot dog art involving Disney princesses and we chat to an Australian who recently came third in a world-famous hot dog eating comp to find out how it’s done. There’s also a bitter, delicious feud and some worldwide intel on the iconic Ikea hot dog. 

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Please enjoy this delicious episode from earlier this year, reheated to perfection while Ben and Em take a mini break from recording. Back with new episodes Jan 22. 

Your favourite bogan dessert Vienetta takes centre stage in this episode (rightly so, too). There’s a Drumstick vs Cornetto showdown to round out our ice-cream focus. Then we check whether you’re eating vanilla slices correctly and make something a little savoury with vanilla (eek). We also look into whether it’s worth paying more for real vanilla and on a related note, whether imitation vanilla comes from a beaver’s butt. You’re welcome.

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Please enjoy this delicious episode from earlier this year, reheated to perfection while Ben and Em take a mini break from recording. Back with new episodes Jan 22. 

Prepare yourselves for bombshells and confessions. We will ensure you never look at chicken salt the same way again (don’t worry, we won’t ruin it) and share some secret opinions regarding the superior Twisties flavour. Unfortunately Em and Ben both dabbled in canned chicken in this episode (but it was Ben’s turn to make something truly horrific). We also delve into the Red Rooster conspiracy theory about whether they actually have any customers and take you on a world tour of fried chicken. 

This episode includes audio from @jay.chabz and @redrooster via TikTok.

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Are you a filthy animal if you leave the poo chute in your prawns? Why do we serve prawns in cocktail glasses? And most importantly – where do you stand on the McDonald’s Filet-O-Fish? (Because we want to introduce you to its hotter cousin.) Answers inside! In this episode Ben claims prawn crackers and explores some Big Prawn controversies (yes, multiple) and Em belts out a yum cha classic from her air-fryer. Let’s rip the head off and get stuck in! 

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In this short and snacky Burger Rings episode, Em shares her opinion on engagement rings and whether or not Burger Rings featured in hers while Ben turns his focus to fried chicken to see if Burger Rings are any better when seared onto a bird with hot oil.

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Do you prefer standard croissants or almond ones? Em boldly argues the latter are overrated. Who really started that ‘activated almonds’ meme? Ben claims it was him and also tries Sustain cereal after it featured heavily in our Nutri-Grain episode. We also make our own scroggin-inspired almond butter and steal green almonds off trees and eat them. 

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After our Pancake Parlour episode, so many listeners shared their own unhinged Pancake Parlour stories. They were simply too good to not share! In our follow-up episode, we hear what constitutes ‘unreasonable’ use of maple syrup, what a wedding with Pancake Parlour catering was actually like and a few more classic sweet and savoury memories.

Thank you to Lanie, Talia, Jessalyn and Mitch who shared their incredible Pancake Parlour stories for this episode. You’re the best <3

Right at the end you’ll hear a vintage Pancake Parlour ad with some rather questionable (to put it lightly) savoury menu options listed. 

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Do you like your Nutri-Grain sweet, savoury or on holidays in a cute fun-size box? All avenues are covered in this carb-loaded episode of Ingredipedia. Em buys a fun-size cereal variety pack and surprises Ben with her favourite choice as a child, while Ben turns your favourite cereal into a savoury snack with a mystery special ingredient straight out of the ‘80s.

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This episode is a little NSFW (as much as a food podcast can be, anyway). We delve into the wholesome origin story of the eggplant emoji and what led to the phallic meaning it has today. Should you salt your eggplant? (FYI, we’re talking about the vegetable now.) The best way to eat it. (Vegetable.) When you could briefly get it at McDonalds. (Vegetable.) This episode is a true landmine! 🙃

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It’s time to step inside the Ingredipedia courtroom where Ben and Emily present their cases for and against the Pancake Parlour. You’re either going to be lining up for an Alice In Wonderland (or god-forbid, the Mexican chicken crepes) minutes after listening or mentally igniting every sugar-laced pancake memory you had stored in the deep recesses of your brain after hearing about its unconfirmed links to Scientology. Lovely!

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Links mentioned in article:
‘How Scientologists Founded the Pancake Parlour’, Royce Kurmelovs, Vice
‘All malts, no cults at the Pancake Parlour’, Gemima Cody, Good Food Guide

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Is YoGo yoghurt? Or is it some other delicious concoction? In this episode we get a lil creative and make a YoGo based treat that will send shockwaves through the nation with its deliciousness. We also deep dive into the iconic huge-budget ads from the ‘90s featuring Australia’s favourite TV gorilla. 

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Do you remember pumpkin focaccias fondly or with disgust? Either way, there’s no denying pumpkin had an absolute griphold on us in the 1990s. We also look into what the hell ‘pumpkin spice’ is and try our own DIY pumpkin spice treat. There’s also a roasted pumpkin seed recipe featuring pickle brine, Japanese pumpkin art and XXL pumpkins. 

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Coke is one of the greatest drinks in the world – no argument. But there is a salty improvement you can make with the addition of peanuts (don’t worry we’ll explain). Also in this episode Ben makes a big mistake (in the eyes of Em, anyway) and we want to know if you agree he made a grave error of judgement.

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What happened to Iced Vovos? We have a story to tell and it’s not what you think! We try potentially the last bag of Raspberry Twisties left in the nation and a whole range of “blue raspberry” flavoured snacks to get to the bottom of what the hell it actually is. There’s also some nostalgic jelly cakes and a little hack to stop your raspberries growing mould the second you get them home.

Follow us on Instagram (@ingredipedia) and TikTok (@ingredipedia) to see visuals of our weird and snacky food pursuits.

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Pasta pals, this is for you! (Especially if you want to find out the ultimate pasta shapes for any kind of dish.) We chat to proud Italian-Australian pasta maker and devotee Jaclyn Crupi about pasta dough, shapes and of course, what lurks in her freezer (and yes, it’s also pasta related). She’s just written an incredibly inspiring book called Pasta Love, which is a love letter to pasta and those who make it. 

This episode is part of our Ingredipedia Bites rapid-fire interview series (basically a guise to snoop inside our favourite foodies' kitchens). Main ingredient-based eps are released every other week. 

Follow us on Instagram (@ingredipedia) and TikTok (@ingredipedia) to see visuals of our weird and snacky food pursuits.

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What the hell gave pimento the right to be featured in the olive emoji? Should you drink olive juice after a run instead of sports drinks? Who put olives in martinis anyway? So many olive questions in this salty little episode. We also talk about the best snack in the entire world (featuring anchovies, obviously) and find out which incredible country eats over 10 kilos of olives per person a year (it’s not who you probably think). 

Follow us on Instagram (@ingredipedia) and TikTok (@ingredipedia) to see visuals of our weird and snacky food pursuits.

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It’s pie week (aka footy finals) so make sure your pie-eating game is at its peak by listening to us rank all the best and worst pie-eating methods, PLUS Ben shares a largely unhinged way to eat a meat pie, straight out of his childhood. We give it a go and, let’s just say the results are not as expected. So please, scald the roof of your mouth and bite into this meaty yet snack-sized episode (the last in our Icons of Australian Food series). 

Follow us on Instagram (@ingredipedia) and TikTok (@ingredipedia) to see visuals of our weird and snacky food pursuits.

See omnystudio.com/listener for privacy information.

We are divided on whether it’s ok to eat Weet-Bix sans milk – where do you stand? There’s a world record attempt, truckie food and some real exposés in the fourth episode in our Icons of Australian Food series. Em interrogates her childhood to get to the bottom of a religious Weet-Bix tinged memory and Ben goes deep on ad jingles and finds some truly scary stuff. 

Follow us on Instagram (@ingredipedia) and TikTok (@ingredipedia) to see visuals of our weird and snacky food pursuits.

See omnystudio.com/listener for privacy information.