The Pittsburgh Dish

108 Alyssa and Greg of 412 Food Rescue

Perfectly good food gets thrown away every day, while neighbors a few miles away worry about their next meal. That disconnect is exactly what 412 Food Rescue is built to

107 Chef Janet's Summer Hacks, Tips, and More

Your summer plans are booked, the grill is hot, and somehow the simple question “what should we bring?” ignites stress. We sit down with Janet Loughran, aka Chef Life Hac

106 Chef Jackie Page - American Soul on a Plate

A chef’s career can start early, or it can ignite the moment someone finally tells you, “You can do this.” Chef Jackie Page joins us to share the real story behind her Pi

105 Mike Godlewski of EYV Restaurant

What happens when a chef builds an entire menu where vegetables are the main event, and then commits to it night after night, season after season? Chef-owner Mike Godlews

104 Laura Magone - The Wedding Cookie Table Community

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

103 Jia Ji of @JiaAnimalSelfies

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

102 Mike Ambeliotis of Mediterra

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 stan

101 Zack Mazur, The Sizzle Sauce

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-

100 Maddy Hernandez of Pastries A-La-Carte

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 peopl

099 Pittsburgh Food Cravings with Caleb

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 build

098 Inside Out Cookie

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 anyth

097 Trevor and Jess of Community Cultures

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 unpa

096 Taste Of The Draft, Hometown Coffee, and Curry That Smokes

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 unpa

095 Sarah Kaminski of Best Ever Granola

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 turni

094 Rob and Al of Robal's Food Truck

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

093 Ken of Point State Fork

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 lega

092 Chef Missy Terrell - Grit To Gourmet

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 tech

091 Anar Gourmet Foods

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 eig

090 Chef Ken of KCZ Cuisine

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

089 Jennifer Grippo of the Original Oyster House

A 155-year-old bar in Market Square doesn’t survive by chasing trends; it survives by knowing exactly who it is. We sit with owner Jen Grippo of Pittsburgh’s Original Oys