The Pittsburgh Dish

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 tinkering, to the encouraging push of family and friends to do more.  We round things out with two food wins: Sarah of Sarah Loves Yinz recommends Kitchen on Main in Ligonier for a treat-yourself brunch, and Sarah Kaminski of Best Ever Granola drops a weeknight “empty the fridge” taco hack that feeds a family without a strict recipe. If you like discovering local Pittsburgh food brands, small business stories, and practical meal ideas, hit subscribe, share this with a sauce-loving friend, and leave a quick review so more people can find the show. Support the show [https://www.buzzsprout.com/2304813/support] Liked the episode? We'd love a coffee! [https://buymeacoffee.com/thepittsburghdish]

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 Eats and Treats has grown to nearly 33,000 members. Shayla is truly cooking with fire in our food community.  Then we go from community power to cookie craft with Maddy Hernandez of Pastries A-La-Carte in Pleasant Hills. Maddy is the lead cookie decorator, and she breaks down what it takes to oversee custom cutouts, weddings, and wholesale at a busy Pittsburgh bakery. She shares the sweet headline you’ll want to repeat: Pastries A-La-Carte is the official bake shop of the Pittsburgh Penguins, with desserts in the suites and beyond, plus the behind-the-scenes systems that keep quality high when the volume is nonstop. If you like Pittsburgh bakeries, and stories about how local food turns into real connection, you’ll feel right at home here. Subscribe for more, share this with a friend who loves a good cookie, and leave a review so more people can find the show. Support the show [https://www.buzzsprout.com/2304813/support] Liked the episode? We'd love a coffee! [https://buymeacoffee.com/thepittsburghdish]

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. Caleb shares why Curbside keeps winning him over, why Bar Botanico’s bartender’s choice is a game-changer, and why Fat Butcher belongs on your short list when you want a fresh, fast lunch. We also talk about neighborhood energy and how places like Bloomfield can become your own mini food tour when you follow the cravings. Later we tackle the subject of gluten free wine. Wine expert Catherine Montest breaks down how gluten can show up through barrel sealing or fining agents, what “under 20 parts per million” really means, and what to do if you’re hypersensitive.  Then Al Lombardozzi of Robal's Food Truck shares his day-off comfort move: a rich mac and cheese built from heavy cream, garlic, butter, and grated cheese, studded with shrimp and whatever’s in the fridge that day. Subscribe for more Pittsburgh food stories, share this with a friend who’s always hungry, and leave a review if you want to help the show grow. What Pittsburgh spot are you craving right now? Support the show [https://www.buzzsprout.com/2304813/support] Liked the episode? We'd love a coffee! [https://buymeacoffee.com/thepittsburghdish]

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 scratch. We also get nerdy about ingredients and freshness: from locally milled flour to packaging choices that make freezing cookies actually work.  Then the conversation goes deeper. Nick shares how he learned to bake while incarcerated in a federal minimum-security prison, how purpose and community changed his trajectory, and why he’s committed to hiring and supporting others who are rebuilding their lives.  Plus, we round out the Pittsburgh food talk with a Strip District Vietnamese recommendation for banh mi and pho at Maiku, and a quick, bold curry idea from Priya and Glen of Anar Gourmet Foods featuring eggplant, optional beef, and tangy tamarind. Subscribe for more Pittsburgh food stories, share this with a friend who loves cookies, and leave a review to help more listeners find the show. What part of Nick’s story stuck with you most? Support the show [https://www.buzzsprout.com/2304813/support] Liked the episode? We'd love a coffee! [https://buymeacoffee.com/thepittsburghdish]

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 captures the flavor of Western Pennsylvania. On the education side, we dig into workshops from kombucha to miso, and how fermentation skills can move from curiosity to real confidence at home. Trevor and Jess share their views on ethics, accessibility, and the challenge of running a values-driven food business without chasing growth. If you care about gut health, cultural heritage, sustainable small business, or just better flavor, this episode gives you a clear next step. Subscribe for more Pittsburgh food stories, share this with a friend who loves pickles or kombucha, and leave a review with the one fermented food you want to learn next. Support the show [https://www.buzzsprout.com/2304813/support] Liked the episode? We'd love a coffee! [https://buymeacoffee.com/thepittsburghdish]