Ingredipedia

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.

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.  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 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. 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.

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.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 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. 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.

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.  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.

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. 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.

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. 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 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!  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.