Ingredipedia

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 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.

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 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 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 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 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 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.

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 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 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? 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.

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 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 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.  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.

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 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 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? 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.

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 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.

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!  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.

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

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. 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 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! 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.

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!  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 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!  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.

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.  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.