The Pittsburgh Dish

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 actually visit. We get into his “coffee since childhood” backstory, his current daily documenting, and why consistency matters more than chasing the perfect viral moment.

Then we swap notes on where to eat and ...

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 in-person events and festivals became a turning point.

Nick walks us through flavor development and the realities of small-batch baking at scale, including why Dubai Chocolate became the breakout best seller, and ...

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 matters beyond trendy jars on a countertop. 

We also get specific about what Community Cultures makes and teaches. Trevor shares how live cultured sodas built on water kefir (tibicos) become a way to spotlight lo...

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 great bites, Steelers pride, and live entertainment into real support for kids who need breakfast to start the school day ready to learn. If you care about Pittsburgh, school meals, or smarter ways to fight food insecurity...

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 brand that’s now stocked by more than 100 retailers across 10 states.

Sarah breaks down what makes her small batch granola different in a crowded aisle: gluten-free and vegan recipes with intentionally low sugar...

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 really takes to turn a long-running idea into a local success story, and why “working for ourselves” is the point even when it gets stressful. 

We get into the food first because their menu is the hook: the ...

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 Third Space Bakery to Earl Grey scones with rose glaze, Ken shows how documenting meals can honor a partner’s creative spirit while lifting up local businesses that make a neighborhood feel like home.

We widen t...

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 serve. Her story is raw and generous, from turning “apple butter” into Tug Butter, and transforming that love into a catering brand and a toolkit for her autistic son to thrive.

Missy shares how real ingredients—th...

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, reliable seasoning kits you can cook on a Tuesday night. Think authentic South Indian flavor, simplified steps, and heat you control—not bland shortcuts.

Then we head across town for a sweet curveball. Ana Anthony introd...

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 pivot, and a relentless focus on hospitality has shaped one of Pittsburgh’s most sought-after private chef services.

We dive into the dishes that define Ken's style: tomato and egg stir-fry that never leaves a family...

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 Oyster House and dig into the choices that keep a landmark alive: a no-frills tavern seafood identity, house-made sauces with stories, and a jumbo fish sandwich that defines comfort. 

Market Square’s reconstruction for the 2026 NFL Draft could have been a set...

Craving a guide that actually helps you eat, drink, and explore without the guesswork? We sit down with Sarah of “Sarah Loves Yinz” to map real-world ways to support small businesses. Sarah shares how her journey from running restaurant socials to curating regional getaways taught her what works online: fewer, smarter posts; clickable locations; clean tags; and a human voice that makes people feel welcome. 

Then, our wine ...

We sit down with Christopher Beers, the founder of Grandpa Joe’s, to learn the journey from one 900-square-foot Strip District shop to 21 locations across five states. Chris pulls back the curtain on how that magic gets made. From sourcing regional candies that never went national, Japanese Kit Kats and UK Cadbury, the network Grandpa Joes has built is just as astounding. 

We dig into craft soda culture and why pinpoint carbonation ...

A backyard garden harvest and a family united on a new journey—this is how Two Ugly Mugs turned a homemade recipe into a national salsa brand. Diane and Matt Perella trace the steps from hot sauce experiments to a salsa lineup with a habanero base softened by carrots, a clean label with low sodium, and a flavor that wins over heat skeptics and spice lovers alike.

Their journey is packed with real turning points that led fr...

We're starting the year with a full plate of wins, a smarter way to drink, and a dinner you can make before the water boils. We look back at 2025 with clear eyes and real numbers, from forty new episodes to an 88 percent completion rate that tells us you’re staying to the last bite. 

From there, we shift to drinking with intention. The low and no alcohol movement is reshaping shelves, but skipping spirits doesn’t mean...

A crumbling 1849 house, abolitionist lore, and a quest to cook for the next hundred years—this is the story of how Maggie and Matt Noble turned The Tavern on the Square into a living landmark. We sit down inside the restored space in New Wilmington, where original beams meet brand-new wiring, and the elevator isn’t a luxury but a promise that everyone belongs at the table. 

We trace their unlikely route from California kit...

(01:16) A small-town “toast boy” grows into a gold-medal chef, then chooses a new kind of success. We sit down with Chef Joe Peroney to unpack a winding path from The Greenbrier’s relentless kitchens to the world stage at the Culinary Olympics, and how a sudden vision scare and a marathon reset his compass toward time, family, and impact.

(15:19) Joe lifts the lid on competition cooking, from training in unfamiliar kitchen...

In this mini-episode... we trade the 12:30pm coffee surge for a calmer tea routine. Catherine Montest helps to unpack caffeine timing, yerba mate culture, and simple ways to control the buzz. Then we pivot to a bright cranberry loaf suggestion from Baking Across America that pairs perfectly with any afternoon brew.

If you're in the market to grab a cookbook from B. Dylan Hollis as a gift or for yourself, be sure to shop locally...

We pull back the curtain on how Pittsburgh’s local food television gets made, from planning and pacing a five-minute kitchen segment to building community around long-form public media cooking shows. Maria DeBone and Chris Fennimore share the inside scoop. Plus local TV food personality Chef Alekka offers an easy holiday crumble.

• Planning, staging, and timing a live kitchen segment
• Tips and hacks viewers value on s...