Best Candy Dish Podcasts (2024)

1
🍬Adam Liaw’s Fave Japanese Gummies And Underrated Malaysian Dishes🌶️ 23:59

1h ago23:59

23:59

We bow down! Super smart cook, TV show host and author Adam Liaw shared his baking tips with Ben and schooled Em on why black pepper is so appealing. We spoke about his fave condiments and chip packets and also beer, because Adam has created one in collaboration with James Squire – a pale ale called Chef Blend and it's out today. You should already…

1
🍭Lollipop: Can You Guess The Melody Pop Tune? And Candy Deodorant... Lollipops? 🤨 13:00

1h ago13:00

13:00

This episode sucks (nah, it might genuinely be one of our best… if you like unhinged Spicks & Specks and want to know how lollipops have changed massively since you were a kid). 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.…

1
🐟 Sardines: Why Are They So Hot Right Now? Plus, Sardine Cigarettes 🤨 25:37

1h ago25:37

25:37

Want to know the best supermarket sardine tins? And how you can smoke them IN THE TIN for your next party trick? There’s also some unhinged concoctions (of course) but they’re actually… delicious?! [1:00] Em’s fave sardines [7:15] Why are sardines so hot (literally) right now? [14:49] Vintage sardine cigarettes [19:01] Oh noooooooo... Ben's sardine…

1
Fresh Pickings with Jan Sanderson of Sanderson Gardens 1:37:29

1h ago1:37:29

1:37:29

He had a self-checkout long before Walmart and Target and he still updates his telephone hotline with garden patch conditions and produce availability. Just call 605-693-4871. Meet Sanderson Gardens owner Jan Sanderson, the Rhubarb King and developer of the Sanderson Red rhubarb variety. A visit to Sanderson Gardens on the I-29 corridor just four m…

1
🔥 Biscoff: WTF Is It And Why Are We Obsessed? Also, Biscoff Tiramisu 🤤 26:14

13d ago26:14

26:14

Why is Biscoff the most popular thing on the internet? We take a look at this popular spread and make some wildly delicious (and easy) things with it. Em has strong feelings about this spread’s presence in the supermarket and Ben cranks out his fave adorable kitchen appliance again. [0:43] Is Biscoff taking over? [8:18] Going viral [12:53] Biscoffe…

1
😻Cream: Is Canned Whipped Cream The Best or Worst? ’70s Style Ripple Cake!🍍 22:53

39m ago22:53

22:53

This time it’s Ben’s turn to veer off course into questionable old school recipe territory… with a war rationing number and a truly irresponsible use of cream and tomato sauce (yes, together). Meanwhile, Em dabbles in whipped cream of all forms and creates a family recipe in the style of a ripple cake. [0:44] Whipped Cream Wars [5:02] The Worst Use…

1
Honeycomb: Bertie Beetles Year Round? Did White Choc Crunchie Exist? 29:24

24d ago29:24

29:24

Did you know there's Bertie Beetle PEANUT BUTTER!? If you expected actual honeycomb in this episode, you're gonna be shattered... it's all Violet Crumbles, Crunchies and Bertie Beetles. Ben goes full mad scientist in the kitchen and Em bribes you with a special Bertie Beetle offer. At the end of the episode we have a little note about supporting In…

1
🤔Baked Beans: Why Were They On Em’s 9th Birthday Cake? Pimp My Beans!😋 24:51

1M ago24:51

24:51

Overwhelmed by the choice in the baked bean aisle? We tell you the best (and worst) tins to look out for. Em wonders why no one ate her ninth birthday cake while Ben pimps his beans in three different ways (warning: one is cursed). [0.46] Em’s 9th birthday cake [4:45] Pimp my beans [10:48] Best tin of baked beans? [17:33] Baked bean museum Follow u…

1
😰Beetroot: Why Your Wee Is Red; Aussie Fish & Chip Shop Burgers🍔 21:11

1M ago21:11

21:11

Did you survive the great beetroot shortage of 2024? Why do we put tinned beetroot on burgers? Can Ben overcome his baking fear to make a lovely little sweet treat? And most importantly… piss: why does beetroot turn it red? [0:32] Aussie burgers [8:41] Beetroot shortage of 2024 [13:01] Beetroot wee [15:30] Chocolate beetroot cake Follow us on Insta…

1
🍫White Chocolate: WTF Is Caramilk? Microwave White Chocolate Crumb With Potato Chips😻 26:14

1M ago26:14

26:14

Which underrated biscuit is the ultimate nanna bikkie? Is white chocolate even chocolate? And more importantly, does it even matter? Warning: Ben gets fired up in this episode. Whether you’re pro or anti-Caramilk, there’s more than enough chocolate (ok “chocolate”) to go ‘round. [0:48] Is white chocolate chocolate? And does it matter? [7:36] Ben’s …

1
🤔Cinnamon: It’s Lying To You; Cute KMart Hack to Revive Stale Donuts😻 22:35

1M ago22:35

22:35

What if everything you thought you knew about cinnamon was a lie? Did you too wake up one day and everyone was talking about cinnamon scrolls and you had no idea why? Also in this ep, find out how you can revive always-stale supermarket cinnamon donuts with a lil pizazz! [0:59] Cinnamon Scrolls: WTF [7:51] It’s all lies [11:49] Toothbrushing hack […

1
😱Tinned Soup: ‘Soup On A Stick’ and Other Truly Cursed Horrors 😨 26:24

1M ago26:24

26:24

Sorry in advance. But this episode is more disgusting than delicious. We bring up (almost literally) some 1950s to 1970s ‘recipes’ featuring tinned soup which should never see the light of day. But on the more positive side, Ben cracks a tinned soup conspiracy wide open! [0:59] Soup On The Rocks [7:36] A Nostalgic Cream of Asparagus Recipe [13:57] …

1
Faith and Family at the Center of Growing Veggies with Berndt Family Produce 59:44

2M ago59:44

59:44

What began with a tent purchased from an anonymous $200 donation and Dawnna Berndt’s idea to grow a garden to bring in more income, turned into a family-based vegetable farm market business (Berndt Family Produce) that’s been serving their community of customers in eastern South Dakota and western Minnesota for 24 years. At the time, she and her hu…

1
🍔Sesame: A Questionable Big Mac Hack; Everything Bagel Seasoning… Dessert?😱 27:27

2M ago27:27

27:27

We get sprinkling with DIY furikake made from Ingredipedia’s favourite fish and also blow our own minds with a dessert hack for the sweet-and-savoury fiends. There’s also a Maccas hack that will leave you questioning everything and also a big tip for a hidden and extremely delicious black-sesame snack that will change your life (no exaggeration). […

1
🔥Fire: How to Make S’Mores at the Office; The Smokiest Campfire Jaffles🏕️ 26:59

2M ago26:59

26:59

Toasting marshmallows on company time? It’s possible. Ben unearths some relics from the past to cook ‘Smokeshow’ fire jaffles and rounds up the best fire-based restaurant experiences. Also, we get inspired by Lennox Hastie from Sydney’s Firedoor restaurant and try out one of his recipes. This flammable episode of Ingredipedia is sponsored by Vivid …

1
🔥Pitmaster Jess Pryles Knows About Fire (and Tomahawk Steaks)🥩 [Bites] 14:45

3M ago14:45

14:45

Ever freak out at the thought of ruining an expensive piece of meat? Or wondered why anyone would deep fry a smoked leg of ham? Same. We turned to meat expert and live fire cook Jess Pryles, who’s an Australian chef living in Texas, for the answers. Aside from being the oracle on all things meat and fire, Jess is the founder of both Hardcore Carniv…

1
Amber Waves of Anthem Oats with Fifth-generation South Dakota Farmers Taylor and Cassandra Sumption 54:23

2M ago54:23

54:23

Roots go deep in today’s show. Come with me to meet fifth-generation farmers, Taylor and Cassandra Sumption, the founders of Anthem Oats. The couple grows and packages premium, gluten-free oats for retail on nearly 400 acres near Frederick, South Dakota, 27 miles north of Aberdeen on US Highway 281, just seven miles south of the North Dakota border…

1
🇮🇹Nutella: Do Italians Do It Better? Random Suburbs That Made Nutella Doughnuts Famous🍩 19:35

2M ago19:35

19:35

Is there a difference between Nutella made here and Nutella imported from Italy? Why did we lose our minds about Nutella doughnuts in 2015? Also, the great Nutella riots and Ben gets freaky with savoury biscuit pairings. [0:46] Do Italians do it better? [5:06] Nutella doughnut trend [13:07] Nutella riots [15:54] Nutella Arnott’s Shapes pairings Fol…

1
Will Read for Pizza: Apps, Sides and Books with Christianne Beringer 55:53

3M ago55:53

55:53

It’s almost summer, which means pool and lake parties, family reunions and picnics, camping, and smoking out the neighborhood with your backyard grilling. It’s also time to dig out your library card, visit your local indie bookstore, and pack your beach bag with books on your “want to read” list. Today I’m bringing back my friend and book goals her…

1
😡Pepper: Should It Be Banished From Tables? Cacio e Pepe Two Ways🍝 23:50

3M ago23:50

23:50

This is the most heated Ingredipedia has ever got. Who knew Em and Ben had such strong opposing pepper opinions? There’s also a deep dive into the world’s oldest soft drink Dr Pepper and a multi-faceted exploration of one of the truly great pasta dishes. [00:37] Should black pepper be outlawed? [05:21] Cacio e pepe, two ways [10:42] WTF is in Dr Pe…

1
Sausage Wontons and Crafting a Creative Life with Bobbi Lynn Gaukel 1:24:21

3M ago1:24:21

1:24:21

Living a life of curiosity and creativity means you will, at times, gracefully let go of things that no longer fuel your passion or serve you positively. This week's podcast guest, Bobbi Lynn Gaukel, and I agree—the earlier in life you learn this practice, the more open and freer you are to being curious and trying new things. Throughout her life, …

1
🍯Crumpets: WTF Is Crumpet Toast? Ben’s Saucy Crumpet Topping🤯 11:34

4M ago11:34

11:34

There's a huge crumpet problem. We’ll guide you in navigating the rough crumpet seas to ensure you have delicious crumpets (or at least innovative and interesting crumpets) for your breakfast and/or mid-morning snack. Also, is crumpet toast worth buying? And WTF is it? [0:42] Crumpet problems and crumpet toast [7:34] Unhinged crumpet topping Follow…

1
Back to Grandma’s Basics and Handwritten Recipes with Wendy Doornink 52:08

4M ago52:08

52:08

Have you thought about who you’ll pass down your handwritten recipes to? If you’re like Wendy Doornink and me, you have a mix of handwritten recipe cards from family, friends, neighbors, co-workers, and of course, yourself. This episode might make you think about who the next person might be to keep those cherished recipes in your family. In our vi…

1
🤩Iain ‘Huey’ Hewitson Is Back (And We Are Starstruck!) – The Interview!😱 [Bites] 16:46

4M ago16:46

16:46

Huey is one of Australia’s most iconic TV chefs (hello, food-themed braces) and he is BACK! We loved watching him on school sick-days, so we lost our minds when we actually got to talk to the great man himself! We chatted about wiping the plate with a tea towel, his fave anchovies and evidently… being in a band!? Follow Huey on TikTok: @huey_on_tik…

1
😵Peas: Eating Still Frozen Peas (WTF); Pie Floater Chips & Pea Snacks✨ 23:51

3M ago23:51

23:51

Rant incoming! Em has something to say to those who eat still-frozen peas. Ben turns into a chip maestro creating the perfect pie floater snack and also delves into the depths of his freezer. Also… soooo many pea snacks (all delicious)! [00:52] Frozen peas: an angry rant [06:00] DIY pie floater chips [13:52] Pea chips snack wrap [18:57] Ben's Chris…

1
🍿Popcorn: Is It Socially Acceptable To Eat By The Handful? The World’s First Cereal? 🧐 24:28

4M ago24:28

24:28

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…

1
Buttery Caramels and Fancy Dishes with Liz Murphy of Betty’s Antiques 55:21

4M ago55:21

55:21

In this episode, you and I are going to meet Betty’s Antiques owner, Liz Murphy from St. Paul, Minnesota. She’s walking us through her charming vintage boutique on the historic corner of Selby and Snelling Avenues, plus she shares the sweet way her grandma Betty influenced how she dresses up a table, in a non-fussy sort of way, so that we can make …

1
Flock to Fork: Eggstravaganza and Deviled Eggs with Iowa Egg Council 50:16

4M ago50:16

50:16

Welcome to the 50th episode! We’re heading to Iowa today to speak with Iowa Egg Council’s Board Chairman Bruce Dooyema, and Director of Marketing and Communications Melissa Alto-Kintigh about one powerhouse food—eggs. IOWA IS THE #1 STATE IN EGG PRODUCTION First, we cover the basics, like how many eggs a chicken lays in a day, what determines the c…

1
🐑Lamb: In Memory of Maccas’ Serious(-ly Bad) Lamb Burger; Cute Sicilian Marzipan Lambs 30:24

5M ago30:24

30:24

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 pil…

1
Fish Fry Friday Feeds the Soul with Ron Faiola 54:40

4M ago54:40

54:40

Batter up! You don’t have to be from the Midwest to feel like a part of the community we’re talking about today—that’s because our beloved Friday night fish fry welcomes people from around the world to sit across the table with each other at parish schools and fellowship halls, to supper clubs, taverns, and community centers to enjoy golden-fried o…

1
🍩Donuts: Why Hot Jam Donuts Are Elite (And Rare); Donut Hole Lies 🤯 14:50

5M ago14:50

14:50

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?…

1
🥔Potato Chips: Why Pringles Suck (Except For Breakfast😇); Gobbledok ("Chippies") Interview🤩 34:48

5M ago34:48

34:48

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 technolo…

1
Branding 101: Reviewing Essential Tips and Techniques 3:16

5M ago3:16

3:16

In this final episode, we'll review all the valuable insights from the past nine episodes. From defining your brand to cultivating a target audience, the importance of developing a well-defined personal brand that aligns with your business, setting consistent expectations for your clients, emphasizing the need to put your ideal clients at the foref…

1
Empowering Clients to Be the Hero of Their Story 6:19

5M ago6:19

6:19

"Pass on what you have learned" - Yoda, Star Wars: The Last Jedi Storytelling and the power it holds for your brand messaging. Robyn discusses how to structure your brand's narrative around the classic hero's journey and why it is crucial to remember that as the brand, you are not the hero. Drawing examples from the iconic Star Wars trilogy, she em…

1
Setting Clear Expectations to Strengthen Brand Connection 6:23

5M ago6:23

6:23

Robyn explores the often-overlooked aspect of branding: setting clear and robust expectations. She discusses how to apply your brand to conversations and interpersonal interactions to ensure a consistent and pleasant experience for your clients. Using examples such as customized order emails from small businesses and the importance of clear call-to…

1
The Ruthless Approach to Building Brand Reputation 6:22

5M ago6:22

6:22

Let's discuss the art of building a strong and consistent brand reputation. In this episode, Robyn, emphasizes the importance of ruthless application of your brand across all platforms. Through examples of common mistakes and the strategies of successful brands like Coca-Cola and Starbucks, Robyn highlights the critical role of repetition in buildi…

1
🤩Dim Sims: The Iconic Australian Origin Story (Plus, We BBQ Them) 14:49

4M ago14:49

14:49

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…

1
Speak Their Language: How Selective Polarization Can Lure in Your Ideal Clients 6:24

5M ago6:24

6:24

In this episode, Robyn dives into the power of selective polarization in brand messaging. She explains how defining a clear perspective and tone for your brand can attract your ideal clients while repelling those who are not a good fit. Using examples like "if you're like me" language and the "feel, felt, found" methodology, Robyn illustrates how s…

1
The Lowdown on Perspective and Tone 5:56

5M ago5:56

5:56

In this episode of The Five Minute Brand, Robyn delves into the often overlooked and underused elements of branding magic: perspective and tone. By emphasizing the significance of these two simple yet impactful components, she illustrates how things as simple as font choices and spelling can align with an individual's perspective and tone, leading …

1
Your Brand's Unique Edge: Defining Your Differences for a Distinctive Brand Identity 5:26

5M ago5:26

5:26

In episode 4, we are diving into the importance of highlighting what makes you and your brand different in a crowded marketplace. Robyn discusses how emphasizing your unique value proposition can help you stand out and capture the attention of consumers. She shares a compelling example of a photographer who initially struggled to connect with clien…

1
🍟Fish & Chips: Trying The Weirdest Order And Is Minimum Chips A Lie?😱 29:52

5M ago29:52

29:52

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…

1
From Cabinets to Sculleries and Floating Shelves: The Art of Your Kitchen Design With Carissa Trygstad 55:46

6M ago55:46

55:46

On today’s show, we’re expanding on last week’s theme of incorporating personality into your kitchen as we sit down with expert designer, Carissa Trygstad, about what she’s seeing in kitchen trends and the classics, plus the revival of the scullery, and how it differs from a butler’s pantry. From cabinets to heated countertops, Carissa covers kitch…

1
🐰Hot Cross Buns: Are Savoury Hot Cross Buns Okay? Flavoured Whittaker’s Chocolate🍫 12:26

6M ago12:26

12:26

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…

1
🚢Titanic: Can Kids Have Titanic Birthday Cakes?🎂 What They Ate On Board 11:41

6M ago11:41

11:41

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 Titan…

1
Painting Personality and Vibes into Your Kitchen with Wendy Doornink 57:08

6M ago57:08

57:08

We're heading into the kitchen with Wendy Doornink, the color services manager at Hirshfield’s, a family-owned paint, wallcoverings and window fashions company headquarted in Minnesota. Wendy has been painting since she could hold a paint brush, so when Jason and I started talking about painting our kitchen and possibly even our cabinets, I knew I …

1
💩Plums: Can Prunes Become Cool?Japanese Pickled Plum Mouth Party🤩 27:52

6M ago27:52

27:52

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 i…

1
🌈Paddlepops: You’re Not Imagining It, The Recipe Has Changed🤨 12:51

7M ago12:51

12:51

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 o…

1
From Pucks to Potlucks: Hockey Moms Stick Together 42:46

7M ago42:46

42:46

It’s hockey season and I live in Minnesota, the State of Hockey. And even though my kids played hockey in South Dakota where’s it’s not school-sanctioned, there’s one thing we have in common across the sport—once a hockey mom, always a hockey mom, even after our kids have shot their last puck as a high school player. We may not wear our player’s ph…

1
Benihana Brouhaha and Battle of the BBQ Brothers 32:14

6M ago32:14

32:14

On the Season 1 finale of Cooked and Booked, Sunny and Laci Mosley dish about two stories of well-known restaurants mired in family feuds. First, there’s a teppanyaki tussle when a famous owner changes his will. Then, we two-step over to Texas for a brotherly barbecue brawl. In both cases, mixing food and family really turns up the flames. Produced…

1
🍇Grapes: Is Supermarket Grape Theft Actually Fine? Why Is Maggie Beer Obsessed with Verjuice? 28:37

7M ago28:37

28:37

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…

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