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.  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.

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.  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.

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. 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.

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! 🙃 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.

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! Follow us on Instagram (@ingredipedia) and TikTok (@ingredipedia) to see visuals of our weird and snacky food pursuits. 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 GuideSee omnystudio.com/listener for privacy information.

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. 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.

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. 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.

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.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.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.

Whether you like original, double coat, white chocolate or… *checks notes*... cheese flavour, Tim Tams are delicious. Wait, are Cheese Tim Tams delicious?! Let’s find out. We’ll also explore the best way to consume a Tim Tam (by slamming it) and give you an idea to take your slam to the next level.  So open the never-ending pack and bite into the third episode in our Icons of Australian Food series on Tim Tams. See omnystudio.com/listener for privacy information.

What does the New York Times Vegemite correspondent think about bootleg Vegemite Tim Tams and Dare Iced Coffee x Vegemite? Are you spreading your Vegemite incorrectly (aka not adding honey)? All will be revealed, in addition to a long list of Vegemite collabs throughout the years, the best fancy Vegemite dishes in restaurants, the downlow on fixing mouth ulcers and also… Ben bakes something (kind of)!Load up on B Vitamins and join us for episode two of 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.

The humble Boston Bun is hiding a huge vegetable-shaped secret from you. In the first episode of our Icons of Australian Food series, we get to the bottom of what the hell potato is doing in this delicious sweet treat and whether we’ve been lied to our whole lives. We also delve into its history and where the name comes from (it’s a bit of a wild ride, strap in). Let’s lick the coconut icing off and bite into it.  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.

Want to drink coffee at night without sacrificing your sleep? Chickpeas may be the answer. And if you were wondering whether hummus pairs with Snickers or raspberries or any other number of questionable pairings, we got you. There’s also chickpea desserts (actually good); crunchy chickpea snacks (actually good) and advice on how to live to 100.  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.

Writer and presenter Sofia Levin has eaten her way around the world and wants to tell you what the best potato chips in the world are. This is a pretty condiment-heavy episode, which makes sense because Sofia treats her condiment collection like precious heirlooms, which we respect greatly. There’s eggs, anchovies and caper berries too! Sofia’s website and newsletter Seasoned Traveller has so many incredible food tips if you’re still hungry after listening. You can follow her eating exploits on Instagram too (@sofiaklevin). 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. See omnystudio.com/listener for privacy information.

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.  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.

Would you get around Arnott's Turkey Shapes? Sadly, they're part of the Shapes graveyard alongside some other questionable flavours from history which we will explore (in depth, don't you worry). We also look into wtf is going on with the current roster of new Shapes flavours and tries to predict the next flavour based on food trends.  This is a short little snacky episode of Ingredipedia where we free ourselves from the shackles of having to choose an ingredient to focus on and cover a delicious snack instead!  Our main ingredient-based episode will be up next week.  Follow us to see visuals of our weird snacky food pursuits: Instagram: @ingredipedia TikTok: @ingredipediaSee omnystudio.com/listener for privacy information.

It’s porridge glow-up time! We make the traditional porridge recipe Australia’s oatmeal making champion swears by and investigate the closest thing to a multi-dimensional mystery the oats world has ever seen. We also look into whether the oat milk hype is valid; a vintage recipe from 1942; an original muesli bar hack and investigate the provenance of ANZAC biscuits.See omnystudio.com/listener for privacy information.

Want to know how to make your homemade pho taste better? Or where can you find incredible $1 tacos on the side of a highway? We find out from refugee, scholar and writer Anh Nguyen Austen. She’s also a cooking instructor at Free to Feed, a social enterprise that empowers people seeking asylum and refugees through training, employment and psycho-social support and the delivery of shared food experiences. Let’s get into it with Anh Nguyen Austen from Free To Feed (@freetofeedmelbourne).  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. See omnystudio.com/listener for privacy information.

Ever thought your Maccas sundae needed a bit of a kick? Or the hot sauce you douse your eggs with needed more green ants? We explore these hot topics as well as trying the world’s hottest chilli in sauce-form and tell you what to buy if the global sriracha shortage has left you empty-handed. There’s also tips to build up your chilli tolerance and how to utilise chilli to avoid jet lag for your next big trip. So grab a big glass of milk and welcome the burn of our chilli episode. See omnystudio.com/listener for privacy information.

Which hot sauces does a hot sauce expert keep within arms reach at all times? And what spread does he never leave Ikea without? Let’s find out with Mat Garthwaite, founder of Mat’s Hot Shop in Collingwood, Melbourne. He runs a hot-sauce filled tasting room with over 100 sauces of varying heats from all over the world. He also makes amazing hot sauces such as Peachango Tango and Dillian Dill Pickle hot sauce (which we can 100% vouch for). Let’s talk hot sauce (and bagels and banh mi) with Mat.  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. See omnystudio.com/listener for privacy information.

Whether you like your oranges 1970’s style with meat or in trace-amounts in soft drink form, we’ve got you covered. In this episode you’ll find out why half-time oranges at school sport have been cancelled; whether Fanta was created for Nazi Germany; some orange-cutting hacks and whether Em can grow up and like marmalade like a proper adult. Ben and Em also both make 1970's style orange-based meat dishes because what else are we gonna do? Make orange juice? That wouldn't be very fun or disturbing! 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.

Which are the only hot chips a hot chip expert gave 10/10? And which are the god-tier frozen chips to look for at the supermarket? Let’s jump into the deep fryer with chip reviewer Mip Easson from Mips Chips (@mips_chips) who is dedicated to finding Melbourne’s best hot chips and legitimately reviewed every single freezer hot chip option in iso. A true icon.  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. See omnystudio.com/listener for privacy information.

Turns out there's lots of crimes you can commit against Parmesan cheese... and look, we may need to be locked up after this episode. We deliberate about whether there is a place for the green tub of powdered "Parmesan" in 2023 and make a little snack with it. We also make puffy chips from Parmesan rinds in one-minute flat; investigate what's on the McDonald's menu in Italy; work out how to steal wheels of Parmesan cheese and look into whether Parmesan can ever be grated on top of seafood pasta dishes; and explore the Parmesan-related espresso martini trend. 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.

What is a hot sauce fiend's fave hot sauce? And do bay leaves actually contribute anything? All shall be revealed (or at least discussed) in this rapid-fire interview with Ben Birchall... who you may know from hosting this very podcast. Yes, this week the tables are turned and avid kitchen utensil collector Ben is in the Ingredipedia Bites hot seat. So... will he survive this grilling?  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. See omnystudio.com/listener for privacy information.

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? Follow along on Instagram or TikTok to see the unhinged visuals of what we mention on the show.See omnystudio.com/listener for privacy information.

Have you ever wanted to take your instant noodle game to the next level? Food content creator Georgina Orr is sometimes known as "instant noodle girl" on the internet so of course we asked her about the best packs to try and some easy noodle hacks. We also spoke about an epic KFC meal deal from her childhood in New Zealand and three of the best kinds of chocolate to buy.  Main ingredient based episodes of Ingredipedia are released every other week.  Instagram: @geo.gina_ TikTok: @geo.ginaSee omnystudio.com/listener for privacy information.

Prepare yourselves for bombshells and confessions in this episode. 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.  Follow along on Instagram or TikTok to see the unhinged visuals of what we mention on the show.This episode includes audio from @jay.chabz and @redrooster via TikTok.See omnystudio.com/listener for privacy information.

What does a legitimate peanut butter obsession look like? You'll definitely find out in this special episode of Ingredipedia Bites where we inflict the inane and detailed questions usually reserved for chefs and other foodie friends onto one of our own, co-host Emily Naismith. (If you're a long time listener you may already know most of the answers, so feel free to try and guess the answers before she says them, like some kind of weird game of anchovy-bingo).  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. See omnystudio.com/listener for privacy information.

Your parents lied to you about carrots — sorry. But it’s ok, we’ll set the record straight  and make you a comforting bowl of spaghetti bolognese while we’re at it (along with some carrot cake for dessert, or perhaps more like a second dinner… this carrot cake is a bit unusual). We also look into why Bugs Bunny eats carrots, the worst vending machine in the world and Carrot Man (Melbourne’s top superhero).Follow along on Instagram or TikTok to see the unhinged visuals of what we mention on the show.See omnystudio.com/listener for privacy information.

What do Italian pizza chefs really think when you request pineapple on pizza? Find out in this special Ingredipedia Bites interview with Roman pizza maker Mattia Cirulli. Mattia runs his own pizza catering business Mattia’s Pizza in Adelaide, is an Ooni pizza oven ambassador and runs masterclasses in the art of making authentic Italian pizza. Listen to find out what Mattia’s favourite ice cream flavours and pasta shapes are, plus his top tips for taking your at-home pizza making game up a notch or seven.  Thank you so much to Ooni for sponsoring our pizza episode. Join the never-ending pizza party and use the code INGREDIPEDIA10 for 10% off. 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. See omnystudio.com/listener for privacy information.

Indomie Mi Goreng on a pizza: are you down? How about an Aussie, with an egg on top that doesn’t come from a hen? In this pizza ep, Ben and Em get a bit experimental with the pizzas they make in their Ooni woodfired pizza ovens at home. There’s also a little pizza geography test to play along with if you think you know your American style pizzas; a deep dive into the rules of authentic pizza; a visit to one of the few remaining Pizza Hut’s that offer The Works and the final say on the best way to reheat leftover pizza. Thank you so much to Ooni for sponsoring our pizza episode. Join the neverending pizza party and use the code INGREDIPEDIA10 for 10% off. Follow along on Instagram or TikTok to see the unhinged visuals of what we mention on the show.See omnystudio.com/listener for privacy information.

If you love an organised condiment shelf and spice cupboard, this interview with critic, author and copywriter Brodie Lancaster is for you. We chat tracking down the salt that her favourite internet chefs use, how chemist jellybeans have changed and a tool that allowed Brodie to whip up a cake during a blackout. Check out her rad podcast See Also, which connects the dots of pop culture (and recommends some top shelf TV shows, movies, books etc).  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. See more from Brodie on Instagram (@brodielancaster ) or TikTok (@brodielancast3r) and follow her podcast on Insta too (@seealsopodcast).See omnystudio.com/listener for privacy information.

Is Australia ‘practically feral’ because our salt and vinegar chip packets are pink? The rest of the world seems to think so. In more feral discussions, Ben shares his truly unhinged high-school canteen order and does something science-y and weird with vinegar and eggs (not the swirl, ok?). We dive into the ‘healthy Coke’ trend and add our own spin on things and see if the greatest vinegar of all time (Chinese black vinegar, according to Em) is any good at pickling things. We also dig deep into who to blame for the obscene balsamic vinegar glaze trend of the early 2000s and ponder whether it’s time it made a comeback. Follow along on Instagram or TikTok to see the unhinged visuals of what we mention on the show.See omnystudio.com/listener for privacy information.

This is a special ‘snack’ edition of Ingredipedia for Easter where we free ourselves from the shackles of talking about an ‘ingredient’ and talk about a specific type of food: Easter eggs! It’s a quick one fact battle! Weirdly, we both kind of gravitated towards Cadbury Creme Eggs. Em compares them to their ‘poor cousin’ the Darrell Lea Nougat Egg and sees how this nostalgic egg performs in a toasted sandwich, while Ben channels his former breakfast news host career and puts together a Cadbury Creme Egg news bulletin for the ages. Follow along on Instagram or TikTok to see the unhinged visuals of what we mention on the show.See omnystudio.com/listener for privacy information.

How do you know if something will taste incredible? Three little numbers on the back of the packaging: 621 (aka flavour enhancer 621, aka monosodium glutamate, aka MSG)! We go deep and ask the big questions like: is MSG safe? And more importantly, does it work on hot cross buns? We also cover its links to racism and how to use it best in cooking. Then things get a little weird and we get a bit obsessive about the best corn chips and Ben adds MSG to martinis. Follow along on Instagram or TikTok to see the unhinged visuals of what we mention on the show.See omnystudio.com/listener for privacy information.

Are you team flat-leaf or curly parsley? Dani Valent is a writer, eater, traveller and cook who is single-handedly bringing back curly parsley (and we’re kind of on board). Dani writes delicious articles about food in The Age and also hosts hospitality-podcast Dirty Linen, which recently clocked 500 episodes, which is an incredible achievement. We spoke to Dani about sourcing the recipe for a decadent cheesecake with one whole kilo of cheese in it while in Europe; writing a beautiful Persian cookbook (Salumati) with Hamed Allahyari and how to know which chocolates to buy ahead of Easter.  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. See omnystudio.com/listener for privacy information.

The smooth and crunchy battlelines have been drawn. This is a peanut butter fight for the ages! Em explores the weirdest peanut butter pairings to see if anything can surpass the ultimate combo of peanut butter and banana; tries some peanut butter hacks including one involving a McDonalds Cheeseburger; and re-creates a vintage peanut butter recipe from 1901. In the other corner, Ben looks into the peanut butter and jelly sandwiches links to (of course) military history; finds out if peanut butter really is banned in Russia; and gets to the bottom of exactly how Elvis liked his fried peanut butter-based sandwiches.  Follow along with Ingredipedia on Instagram or TikTok to see the unhinged visuals of what we mention on the show.See omnystudio.com/listener for privacy information.

Have you ever wanted to know what sausage king and food reviewer Paulie V prefers to put on his sausages? Or know what his favourite chilli sauce is out of the 100+ he has in his home? In this rapid fire interview we interrogate Paulie V about all these things and more (like chips and chocolate). If you want more Paulie V after listening to this, we also spoke to him about the sausage cooking/eating specifics in our sausage episode and you can also follow him on Instagram (@paulievvlogs) or YouTube (@paulievvlogs). 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. See omnystudio.com/listener for privacy information.

As far as we (well, Em) is concerned there’s only one god-tier lemon squash in Australia and it’s not Solo, Kirks or whatever Lift is called these days (Sprite+). Find out what it is, and the — frankly disgusting — reason you may need to reconsider the lemon wedge in the neck of your Corona or lemon slice atop your cocktail. That and more (like almost burning down the studio) in your podcast feeds now, lemon heads. Follow along with Ingredipedia on Instagram or TikTok to see the unhinged visuals of what we mention on the show.See omnystudio.com/listener for privacy information.

What's the best snack to eat while DJing? What are some elite-level Japanese snacks? We find out from Andrew Levins (ok, known to all as Levins) who you've definitely heard DJ at music festivals across Australia and digested his food-related articles across the Sydney Morning Herald, VICE, SBS and the Good Food Guide. He was the founder and head chef of legendary late-night diner The Dip and published two cookbooks. Let's raid his kitchen!  Instagram: @levinsonline 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. See omnystudio.com/listener for privacy information.

Have you ever wanted to know the secrets behind the Bunnings sausage sizzle? Or why we call sausages "bangers"? How about how to cook the perfect sausage according to the sausage king PaulieV (@paulievvlogs on Instagram and YouTube) who reviews hundreds of sausages a year? Ok, well surely you want to know what a 'battered sav' actually is? In this episode Ben also shares his nostalgic recipe for "after school lap cheong" and describes the next place you'll absolutely want to stay on holidays (assuming you love sausages as much as we do). Follow along on Instagram or TikTok to see the actual visuals of what we mention on the show (warning: it's not always pretty ESPECIALLY when it comes to battered savs).See omnystudio.com/listener for privacy information.

Andy Hearnden is a chef who's killing it on TikTok (@andy_cooks), with some of his cooking videos hitting over 30 million views... each. In this quick interview he shares his favourite snacks (including a squishy little biscuit from across the ditch); what to keep in your freezer to impress people at a moment's notice and what hunk of meat has spent 14 months in his work's fridge. We loved chatting with Andy! He's such a genuinely lovely guy and we hope you enjoy listening.This episode is part of our Ingredipedia Bites rapid-fire interview series (basically a guise to snoop inside some of our favourite foodies’ kitchens). Main ingredient-based eps of Ingredipedia are released every other week.Follow us on Instagram (@ingredipedia) and TikTok (@ingredipedia) to see visuals of our weird and snacky food pursuits. Hosted on Acast. See acast.com/privacy for more information.See omnystudio.com/listener for privacy information.

Crack open a cold one and find out why women had to stop brewing beer in the Middle Ages (it’s witchy); how to make cheap beer taste better and indulge in our little World Cup of Beer game to see which country drinks the most beer. Em spent a long time investigating her favourite first beer and where it is now and Ben made delicious beer nuts with beer (it’s the beer ep, ok!?) We also drank pickle beer because it’s delicious (and also because it’s the beer ep, ok!?). This is our first episode back for 2023. Follow along on Instagram or TikTok to see the actual visuals of what we mention on the show (warning: it's not always pretty hehe). Hosted on Acast. See acast.com/privacy for more information.See omnystudio.com/listener for privacy information.

Warning: this episode may send your blood sugar levels skyrocketing. Proceed with caution. This is one of our favourite episodes from the past... while Ben and Em take a short break over summer. We'll be back next week with a fresh new ep!This one is all about sugar where you'll find out the mind-blowing Tic Tac loophole; where the term "sugar daddy" comes from; whether Roll-Ups are really "real fruit flat out"; why sugar comes in cubes; and what the best afternoon slump snacks are. Hosted on Acast. See acast.com/privacy for more information.See omnystudio.com/listener for privacy information.