On the Dish

Stories behind the food we love.
Fabio Viviani

This Top Chef Put His Dessert in a Jar; A Brand Was Born

By Mackenzie Filson

We’ve grown accustomed to dining with our phones (hey, phone eats first!). Chef Fabio Vivani has concocted an original new dessert. Get your cameras ready.

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korean short rib bowl

Ko Sisters Seoul Food Is a Hit on a Stick

By Sarah Strong

Ko Sisters Seoul Food in Portland, OR offers Korean favorites on a stick because, says chef/owner Susie Song, “Why not make everything easy to eat on the go?”

camille cogswell

A James Beard Award Winning Pastry Chef Takes Her Passion to North Carolina

By Elizabeth Hazard

The pandemic got this James Beard award winner thinking more about priorities and a balanced life. Now pastry chef Camille Cogswell has a big mountain project up her sleeve.

Napoli pizza truck

From West Africa to North Carolina: A Special Kind of Pizza

By Cara Hutto

A motorcycle trip from Southeast Asia to Europe to Mali led this couple to throw their energy into a wood-fired pizza business. Residents of Carrboro, NC are the beneficiaries.

all up in my grill logo

Chef Dale Talde Wants You to Get All Up in His Grill

By Sarah Strong

Restaurateur, Top Chef contestant and judge Dale Talde partnered with Tastemade for the ultimate summer grilling show: All Up In My Grill.

aliment pasta kit

Twin Cities Chef Team Twirls Pasta Possibilities Into Post-Pandemic Dreams

By Nicolette Degrassi

When the pandemic hit, two brothers-in-law decided to stop talking about starting a business together and actually do it. The result: Aliment Pasta Co, which originates from the Latin word alere, which means to nourish.

lemon blueberry and apple crisp cheesecakes photo credit Momo's Cheesecakes

Pay As You Go Business Momo’s Cheesecake Relies on Trust

By Stacy Brooks

Working two jobs didn’t leave Brenda Ledezma a lot of time to sell her homemade cheesecakes. So she left them in a cooler in her garage for sale. Trust prevailed.

in good company product containers

In Good Company: Chef-made Frozen Meals with a Sustainable Twist

By Kate Eplboim

Ashleigh Ferran wanted to help restaurants hurt by the pandemic. So she started In Good Company, delivering fresh frozen chef-made meals to people’s doorsteps.

sarah conezio and isaiah billington
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Keepwell Vinegar Brings the Locavore Ethos into the Pantry

By Sarah Strong

Two chefs want people to think about fermented products the same way they think about other groceries. The founders of Keepwell Vinegar say check the ingredients on your pantry items and consider those sourced from farms.

Daniele Uditi

Meet Chef Daniele Uditi: The Pizzana Founder Now Cooking on Tastemade’s “Make This Tonight”

By Victoria Pardo

Chicken parm with sauce on the bottom is just one of Chef Daniele Uditi’s playful dishes. He also likes to use his aunt’s 60-year-old starter dough for his famous pizza crust.

raspberry chocolate doughnut on a pink background

Doughnuts Make Everything Ayokay in Denver

By AnnMarie Mattila

How many chefs (and a sommelier) does it take to make a darned fine doughnut? Try three in Denver, who turned the pandemic blues into a pop-up success.