The Great Ingredient Pie Bake-Off

Before the ink was dry on The Great Ingredient Brownie Bake-Off trophy, someone shouted: “What’s next?”


“Nah, we already did chocolate chip.”

“Something savory?”

“The hot dish bake-off was kind of a flop.”

“Plus, we do chili in the fall.”

“Sweets seem to draw more entries…”



We kept the rules loose for the 1st annual Great Ingredient Pie Bake-Off. Sweet or savory. Pie, tart or galette. Baker’s choice.

  • Total entries: 6
  • Sweet: 6
  • Savory: 0
  • Pies: 5
  • Tarts: 0
  • Galettes: 1

 old fashioned blueberry key lime sour cream apple blueberry peach galette

It was a fierce competition, but in the end, Emily Tritabaugh’s Salty Honey was awarded the tarnished-pie-server trophy.

pie bake-off voting trophy salty honey pie

Salty Honey Pie

From Melissa and Emily Elsen of Four & Twenty Blackbirds

The crust


  • 2 1/2 cups all-purpose unbleached flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 pound (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • 8-10 tablespoons ice water with cider vinegar, or more as needed (combine 1 cup cold water, 1/8 cup cider vinegar and ice)


  • Whisk the dry ingredients together and blend with a hand-held pastry blender the chopped, cold butter, being careful not to overwork during this step. The butter should be in pea-sized chunks, not too big, but not completely incorporated.
  • Slowly add the ice water and vinegar mixture and bring the dough completely together by hand, again being careful not to overwork. Aim to create a marbleized effect, so that the butter is still visible.
  • Divide into 2 discs, wrap in plastic and chill 1 hour or more before use.
  • Roll one disc of crust out to fit a 9-inch pan, about 1/4 inch thick. Place in a buttered pie pan, and crimp the edges as desired. Allow to rest and cool in freezer or fridge for at least 20 minutes.
  • Line the rolled-out crust with tinfoil or unwaxed parchment paper, add pie weights or about a cup of dry beans if you don’t have pie weights. Distribute them evenly.
  • Bake in a 375 F oven for 20 minutes. Allow to cool slightly before filling with custard.
  • Freeze second disc for another day

The filling


  • 1/2 cup butter melted
  • 3/4 cup white sugar
  • 2 tablespoons white cornmeal
  • 1/4 teaspoon salt
  • 3/4 cup honey
  • 3 eggs
  • 1/2 cup cream
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla paste
  • 1-2 tablespoons flake sea salt for finishing (Maldon is a good choice)


  • All of the mixing can be done by hand, or with an electric mixer.
  • Melt butter and combine with the sugar, salt and cornmeal to make a thick paste. Add the honey, vanilla and vinegar and mix together. Fold in the eggs, add the cream and blend.
  • Pour the filling into a pre-baked pie shell and bake at 350 F for 45 to 60 minutes. The filling will puff up like a marshmallow and the center will be just slightly wobbly. Once cooled (at least one hour), finish with a sprinkling of flake sea salt. Slice and serve with freshly whipped cream.

MPLS Dog: Behind the Scenes

One of the great things about working at Ingredient is getting to see the behind-the-scenes of how the recipe and content development sausage is made.  

And in the case of the MPLS Dog, here we’re talking literal sausage. (Tee-hee.)

Coming up with the idea is only half the battle; we then have to bring that idea to life and put our money where our mouth is (sorry, that’s the last bad food pun, promise) to create something that is both fun and delicious.

Luckily, fun and delicious is Ingredient’s specialty. So we rolled up our sleeves and hit the Ingredient kitchen in full mad scientist/Doc Brown mode.

Every component of the MPLS Dog went through rigorous testing:

What’s the perfect consistency of the hotdish?

 mpls dog hotdish

Which cheese will make it through our intensive Cheese Trials? (Sometimes you just gotta blow torch things.)

mpls dog cheese trials mpls dog blow torch

Just how many tots should adorn this bad boy? (The correct answer is *all* the tots. Whatever you got, pack it on.)

mpls dog tater tots mpls dog ketchup

Once we’d perfected the recipe, it was time to get the MPLS Dog styled for its close up. Because sometimes, looks actually do matter.

mpls dog styling mpls dog pedestal

The end result? We nailed it.

mpls dog beauty

Our reward? The whole company gathered and we ate. We ate our work, and it was delicious.

mpls dog team lunch

At Ingredient, this is what we’re all about – we love food, we love food culture, and we want to create and share those experiences.

We won’t share tots, though. So don’t even ask.

MPLS Dog: The New King in the North

Step aside, Jon Snow.

Sometimes ideas are too good not to share. And when it comes to food, we love to share. (Are you going to finish that? Ok, ok, never mind.)

We were recently at popular Minneapolis hot dog joint Uncle Franky’s, enjoying good weather and slamming Chicago Dogs, Coney Island Dogs and the like. In between bites, we contemplated what made those dogs representative of their namesakes. Then came the million dollar question: what kind of dog could represent Minneapolis?

We looked to our Minnesotan culinary legacy for inspiration, donned our goofy chef hats and headed for our kitchen. When the mist cleared, MPLS Dog was born.

IS THAT…HOT DISH?  Oh yes it is. And it’s time for its moment in the sun.
We spent an unseemly amount of time crafting this baby. We perfected the consistency of the sauce. We obsessed over that cheese. We toasted that bun. Topping the whole thing with crispy tater tots means the MPLS Dog pretty much takes care of all major Minnesotan food groups.

Here’s the thing, though. Yes, this dog screams Minnesota (in a measured, non-threatening tone.) But the reason we’re sharing it with you is because it’s a damn good dog.

Try it and see for yourself why the MPLS Dog is the new King in the North.



Candy Talk, Episode 12: The Blizzard

We’re out of the studio and down in the streets! In this episode we visit a local Dairy Queen to sample a dozen different Blizzard flavors and gleefully abandon any semblance of responsible eating.

Which Blizzard-candy combo is the biggest threat to your tooth enamel? Do certain flavors simply deserve our begrudged respect? And will any of us be on speaking terms when this is over?

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The Makers Series Number One: Rack Shack BBQ

At Ingredient, we like to do two things: Eat good food and tell good stories. Today, we introduce a new video series called Makers in which we combine these two favorite things. Makers is about telling the stories of the passionate few who have taken their love of food and food culture to the point of starting a business that enables them to share their passion with others.

In Maker Number One, we meet Keith Hittner Sr. and Elliott Ashwell, learn about Rack Shack BBQ, and hunger for their exquisite, authentic, and uniquely delicious food.

Candy Talk, Episode 11: British Chocolate

What do piracy, sheep turds and gentlemen’s clubs have in common?  In a world that made sense…nothing. But in the real world, it’s British chocolate! In this episode, the gang eats a tabletop of confections, separates the winners from the losers, and marvels at the seemingly British obsession with making their chocolate ass-shaped.

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Candy Talk, Episode 10: Restaurant Mints

In this episode, we discuss the oft-overlooked perk of dining out – restaurant mints.

Which mint pairs best with dodging paparazzi? When did *Ottawa* become the epicenter of mint-related research? And has Andes been lying to us this whole time? (Spoiler alert: yes, yes they have.)

Pssst – if you’re in the service industry, this one’s for you…and your wallet.

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Candy Talk, Episode 9: Take 5

The Take 5 unfortunately has nothing to do with Liam Neeson, but is equally intense and satisfying. With their particular set of skills, the Candy Talk team asks the hard questions: What happened to the original Take 5? Is that a standard-issue pretzel or some sort of super pretzel?  Is it actually 5 distinct layers? What else are “they” hiding???

We’re through the looking glass, people.

And here’s that commercial we reference on the pod…

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Candy Talk, Episode 8: Bit-O-Honey

Our first thought was to do a show about candy whose names have a lot of hyphens in them, but seeing the selection was limited, we decided to focus on Bit-O-Honey instead. It’s from the 20’s and sometimes tastes like it, but as you’ll hear on this latest episode, this oldie but goodie still has its fans.

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Candy Talk, Episode 7: Kit Kat

Kit Kat is a more than 100-year-old candy brand that comes in a seemingly endless assortment of flavor varieties (but not in the United States sadface) and has perhaps the catchiest jingles in all of candyland. Join us as we delve the depths of Kit Kat-oligy and sample many bizarre flavors from exotic lands on one of the very first Candy Talks ever recorded.

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