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.

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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.

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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.

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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.

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 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).

Hosted on Acast. See acast.com/privacy for more 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.