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Ingredipedia

Ingredipedia

Ingredipedia

A weekly Arts and Food podcast
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Ingredipedia

Ingredipedia

Ingredipedia

Episodes
Ingredipedia

Ingredipedia

Ingredipedia

A weekly Arts and Food podcast
Good podcast? Give it some love!
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Best Episodes of Ingredipedia

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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
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 S
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 fl
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 Australi
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 explor
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
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 als
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 li
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 Paddle
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-rate
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 absolu
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 (righ
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 lo
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.) An
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 w
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 epis
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
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 chil
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
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
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
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 al
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
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 h
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 he
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