The Pittsburgh Dish

<p>The wedding cookie table is one of Pittsburgh’s most joyful food traditions. We sit down with Laura McGone, founder of The Wedding Cookie Table Community, to talk about how a simple Facebook page started in 2015 as...

<p>We're joined by Jia (you may know them as @JiaAnimalSelfies), a Pittsburgh creator with roots in Chengdu, Sichuan, and a deep love for the kind of food that doesn’t apologize for being specific. Jia shares their...

<p>We sit down with Mike Ambeliotis of Mediterra Bakehouse and Mediterra Cafe to talk about what it really takes to grow a family business without losing the craft, the standards, or the relationships that built it in...

<p>A condiment that’s hard to categorize is usually the one worth chasing, and the Sizzle Sauce fits that bill. We talk with creator and owner Zack Mazur about a Pittsburgh-made sauce that starts with sweet barbecue...

<p>Episode 100 hits a little different, because the best parts of Pittsburgh food culture aren’t just pierogi, pepperoni rolls, and perfect cookie tables. It’s the way people use food to find each other, support each...

<p>We meet up with Caleb of @cravingswithcaleb to talk about how food and coffee content works, why some recommendations instantly feel trustworthy, and what it’s like building a community around everyday spots you can...

<p>We sit down with Nick, founder and head baker of Inside Out Cookie, to unpack the double meaning behind the name, what makes these big filled cookies different from anything you grab at the grocery store, and why...

<p>Fermentation is happening all around you, and once you understand it, your kitchen gets bigger. We sit down with Trevor Ring and Jess Canose of Community Cultures to unpack what fermentation actually is and why it...

<p>Food can be fun, but it can also be a funding engine, and Pittsburgh’s NFL Draft week is about to prove it. We sit down with Ann Marie Krautheim, CEO of GENYOUth, to unpack how Taste Of The Draft turns a night of...

<p>What do you do when the thing you built suddenly stops working and you still need to pay the bills? We talk with Sarah Kaminsky, founder of Best Ever Granola, about turning a pandemic pivot into a fast-growing food...

<p>A food truck can look like the dream until you’re double-frying fries in a tiny kitchen, guessing crowds at breweries, and trying to pay every bill on time. Rob and Al of Robal's Food Truck walk me through what it...

<p>We sit down with Ken of Point State Fork to trace the roots of a lovingly curated feed that blends Pittsburgh eats, travel snapshots, and bakes that carry a personal legacy. From a dried sourdough starter gifted by...

<p>We sit down with Chef Missy Terrell to trace her arc from a pandemic-era kitchen table to Community Kitchen Pittsburgh, a training program that unlocked professional technique, industry mentors, and a calling to...

<p>Craving Indian cooking without the sprawling spice cabinet or the burn? We sit down with Priya and Glenn of Anar Gourmet Foods to unpack how they took a grandmother’s eight-hour curry powder and built it into clear...

<p>What happens when homestyle Chinese comfort meets classical technique and a crash course in high-stakes private dining? We sit down with Chef Ken, owner of KCZ Cuisine to find out how family recipes, a quarter-life...