Ingredipedia

A very special, flood-interrupted episode where we explore the wonders of the eye-closingly, lip-puckeringly sour (and ugly) fruit, tamarind. Whether it's in a drink, a snack or a lead poisoning scandal, tamarind has it all. Listen out for the authentic 'us at the pub' atmosphere of round three.

It's as modern as a meme and as ancient as folklore. It is bitter and sweet. It is savoury and sweet. It is haute cuisine and packet alfredo. It is all things to all people and we can tell you how to stop it from making you stink. It's garlic, and we're joined by Alice In Frames to help us make sense of it.

Rhubarb, the silent killer. Ben dices with death, salutes science and masterfully takes us to the civil war. Em remixes rhubarb, cooks meatloaf best before 1937 and takes us to Iceland. And they both get shown up by actual expert, writer Dani Valent.

You say coriander, I say cilantro. I use the leaves, you use the seeds. You hate it (genetically), I put it in or on everything I can. Let's call the whole thing off and drink a whole lotta coriander-infused booze. Yeah, tough episode.

"Hey, here's an idea. Let's leave some milk to curdle in a cave and get mould into it, then we'll eat it." That's what our forebears said, and thanks to them, we have delicious cheeses that can be stuffed into things, made into perfume and maybe even save our lives. We're joined by expert cheesemonger Anthony Femia of Melbourne's Maker and Monger to set us straight.

Ah, sweet nectar of the gods. Also, bee vomit. It can be crazy colours, feed bears, wash your face and be the centre of international crime rings, but can it be eaten on toast? Well, yes. Idiot.

Ah, sweet life-giving coffee. You can drink it, coat meat with it, win a war with it, insert it into ungodly places and make adorable and undrinkable giraffes out of it. We talk about all of this, and get some expert help from specialist coffee expert Tim Varney, founder of the World AeroPress Championship.

It is a large, stupid-looking bird that we eat once a year. But the turkey is also celebrated in air freshener form, unfairly blamed for our drowsiness and has a way better name in ancient Aztec. Let's talk turkey.

Can delicious, creamy butter survive deep frying, being buried, being applied like chap stick, being thrown at gods and yoga...and still remain delicious? Probably not, but listen just in case.

It's an ingenious way to preserve foods, to maintain wicker furniture, to make one feel bling af, to inspire creepy German kids' songs and to get Ben to talk about the civil war again. But can salt do everything? Spoiler alert, no.

There's something about a sauce that makes no bones about being made from fermented soy beans. So it's no surprise that it bridges, art, science, space exploration and absolute vomit-inducing grossness. Pour a little with us.

Warning: Contains traces of nuts. Actually, more than traces. A whole episode about peanuts and how they have pervaded history, advertising, the brain and humanitarian causes.

Consider this. The pineapple, a sweet, tropical fruit is actually trying to eat you. And that’s when it’s not ruining your pizza, your fashion or your fridge. Sure, they seem all exotic and shit, but we lift the lid on the fruit world’s silent killer. Or something.

They’re small, they’re hairy, they’re polarising. We know that much. But how have they inspired Hollywood, dirtied our airwaves, stunk up history, flavoured our snacks and galvanised an entire country? Let’s open the tin and get into the salty goodness.

Everyone knows what pickles are. If we have to spell it out for you, you haven't lived. So you know they taste like sour, crunchy magic... but do you know everything about them? Learn about their strange effects on your body, how they've been used to gain gender equality and what the hell a 'koolickle' is.