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The Pittsburgh Dish: Daily Summaries Delivered
by Doug Heilman
Do you really know the food scene of Pittsburgh?! The Pittsburgh Dish introduces you to the people, places, and recipes that make our regional cuisine so special. By sharing personal stories, weekly recommendations, and community recipes, we aim to inspire you to connect with local taste makers and experience the unique flavors that shape our city.
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The most recent episodes — sign up to get AI-powered summaries of each one.
- 5 days ago40 min
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 how a simple Facebook page started in 2015 as research for a documentary, and grew into a network of bakers preserving family recipes, cultural identity, and the “cradle to grave” role cookies play in our lives. Laura challenges the common myth of the cookie table origin story. We also get into why recipe boxes matter, ...
- 1 weeks ago38 min
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 apologize for being specific. Jia shares their family’s path from China to Pittsburgh, including stories shaped by the Cultural Revolution, immigration, and the restaurant work that helped make education possible. We talk about what “secret menu” really means, why it exists, and how to explore it without treating culture li...
- 2 weeks ago39 min
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 standards, or the relationships that built it in the first place. A local bakery that still sells at Pittsburgh farmers markets is also baking bread for Whole Foods across the country, and that tension is what makes this conversation so good. We go upstream to the ingredients. Mike breaks down their heritage grain work, including...
- 3 weeks ago36 min
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-made sauce that starts with sweet barbecue vibes, shifts into a savory comfort-food depth, and then tags you with heat at the very end. Zack walks us through the real behind-the-scenes journey of building a small food business: the first batch made at home for his daughter’s chicken nuggets and fries, the rounds of tin...
- May 10, 202641 min
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 people use food to find each other, support each other, and build something that lasts. We're joined by Shayla Penn, who returns to the table to share what’s happened since her early appearance on the show, and it’s a lot: hosting cooking demos & competitions, founding a non-profit, all while her Facebook community Burgh...
- May 3, 202631 min
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 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 drink right now, from daytime sandwich runs to date-night cocktails. C...
- Apr 26, 202638 min
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 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 how he keeps costs and quality in check by making pistachio cream from...
- Apr 19, 202645 min
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 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 local and seasonal ingredients, including foraged fruit that captur...
About The Pittsburgh Dish
Do you really know the food scene of Pittsburgh?! The Pittsburgh Dish introduces you to the people, places, and recipes that make our regional cuisine so special. By sharing personal stories, weekly recommendations, and community recipes, we aim to inspire you to connect with local taste makers and experience the unique flavors that shape our city.
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