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Heidi Stahl talks with owner Marc Kubushefski from Paranormal Pizza in Bethlehem, a pizzeria specializing in scratch-made vegan pies and vegan wings.

Heidi Stahl welcomes Giacomo Sgroi from Nonna Sulina's Sicilian Kitchen & Grill to talk about their focus on using fresh ingredients, and the history of the restaurant and its namesake - Nonna Sulina.

On this month's episode of The Inside Dish, Michael Drabenstott welcomes The Flour Shop's Michael Corrigan to talk about the secret behind a good sourdough loaf and recent baking trends.

Michael Drabenstott chats with Don Andreas of Clever Girl Winery, located on Broadway in Bangor, about how wine can be produced without farm fields of grapes, how they got their name and more.

Mike Drabenstott talks all things strudel with Bonnie and Kelly Vlasics from Mattie's Strudel Haus in Bath, from the business's family roots to the wide variety of fillings.

Heidi Stahl chats with Jay Cimerol from The Catty Corner Neighborhood Pub & Pie about how he and his son Tyler put their own unique twist on the well-known Catasauqua eatery.

Heidi Stahl welcomes Chip Solt from Joey B's Bar & Restaurant in Palmerton to talk the restaurant - named in honor of his friend Joey Barbosa.

Mike Drabenstott welcomes executive chef Anthony Onorata from Red Door Catering at Muhlenberg College joins Michael Drabenstott to talk about the many challenges and rewards of working in the catering industry.

Mike Drabenstott chats with Felicia Rocchino and Kadel Woody from Indigo 52 about their unique and creative menu items, the importance of listing ingredients and allergens, and more.

Heidi Stahl sits down with Chris Arranz from Flavor Nation, a food truck found at Funk Brewing and Triple Sun Spirits in Emmaus.