Podcast appearances and mentions of allison robicelli

Washington Post columnist Allison Robicelli talks to Mark and Kate about the shame that comes with alcoholism, sobriety as a "trend" and watching things change, and why nonalcoholic beverages are so important.For the six nonalcoholic things Allison loves, head here: bittmanproject.com/food-with-mark-bittman-allison-robicelli/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

We invite chef, bakery owner, and cookbook author Allison Robicelli on our show to talk about all manner of strange food: What constitutes strange, the craziest things we've ever eaten, and how we feel about all of it. Things get weird. 

We invite chef, bakery owner, and cookbook author Allison Robicelli on our show to talk about all manner of strange food: What constitutes strange, the craziest things we've ever eaten, and how we feel about all of it. Things get weird. 

It's Chrystal O'Keefe, Allison Robicelli, and Jesse Spector on this episode. However, if you have any pants-pooping stories, from sports or otherwise, please do drop them on the Discord. Was “drop” the best choice of words there? Perhaps not. Enjoy!And now that our episode title has kept the robots from looking at this, a word from our sponsor: This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit willetspen.substack.com/subscribe

July 3rd, 1985 - a day that a little time travel movie produced by Steven Spielberg and directed by Robert Zemeckis called Back to the Future was released to the public. This podcast will dive into the world of BTTF, and discuss the movies, characters, and behind-the-scenes details on one of the greatest trilogies of all time. So buckle in, make sure your flux capacitor is fluxing, and enjoy the 88 mile per hour adventure of the Back to the Future trilogy. Allison Robicelli is a James Beard Foundation Award-nominated writer. She is the author of four books including Robicelli's: A Love Story, With Cupcakes (2013). Former owner of the New York bakery Robicelli's. Franks resides in Orange County with his wife and children. Order the "Back from the Future" paperback with expanded material! Amazon- https://bit.ly/BackFromTheFutureBook Bookshop- https://bit.ly/BackFromTheFuturebook Barnes and Noble- https://bit.ly/BackFromtheFutureBook Mango- https://bit.ly/BackfromTheFutureBook Chapters indigo- https://bit.ly/BackFromThefutureBook Buy the BACK FROM THE FUTURE Book. ORDER: BOND, James Bond now! CLICK HERE. Back to the Future: The Podcast is produced and presented by Brad Gilmore, and is not affiliated with the Back to the Future franchise. This show is meant for entertainment and documentary purposes only, and does not intend to infringe on any copyrights of Universal Pictures, Back to the Future, or any of its characters, clips or music. Brad Gilmore expresses views and statements which represent that of the hosts and the guests of the program alone. The statements made on this program are in no way intended to represent views of any other organization affiliated with the hosts or guests and in no way represent the views of the sponsors. Learn more about your ad choices. Visit megaphone.fm/adchoices

Okay, so we learned an important lesson during the recording of the first episode of Willets Pod, featuring hosts Allison Robicelli, Jesse Spector, and Colleen Sullivan: don't try to keep up with the Mets game during the show.For one thing, while we're writing a Mets ebook, our podcast is not really about the Mets. Allison lives with a Mets fan and observes the unique experience that such a lifestyle brings (she hasn't written anything here yet, but she will, and we can't wait — check her bio on our about page, and check out some of her writing), while Colleen and Jesse have other baseball interests, too, even if they're live-chatting Mets games on our Discord (come through!) and have followed the Mets for decades.Our ebook is about the Mets, and our Substack (as you're starting to see with the launch of The Flushing Review) is some of the folks from there, in a space where the Mets are a jumping off point. On Willets Pod, in particular, we'll talk about Mets stuff because the Mets are so incredibly Mets… it's the weirdness and psychological drama that we're about, but also, in this premiere episode (and no show's premiere is that good — watch the Seinfeld pilot), you'll see (hear) that we really started to find our footing after the Mets blew that stupid game in Philadelphia (after Jesse had said they were on their way to 4-1 — he should know better) and we could talk more freely about the most important thing in baseball during our recording: Sean Murphy's butt.The Mets were already in a place where it would make sense for them to trade for Murphy (apologies to James McCann and his nice start), and now the Mets really need to trade for this man and put him in some of those blue pinstriped pants.Listen to the whole thing because it's only half an hour and we had a good time throughout, and quite honestly we're delightful people, but if you really want a preview of where we think this nonsense is going (especially once we add Steph Driver as another host and start getting guests in here — another reason to help us get to $15,000), there's one part where Allison talks about dipping balls in yogurt, and the last eight minutes — after Colleen recovered from some technical difficulty, in fact — are a window in to what delights are to come, such as Colleen's trip to the White Sox home opener.So, preorder the Willets Pen ebook today and support butt-positive baseball media. You'll get a free month (at least) tacked on to your Substack subscription, and that means bonus episodes of the podcast when we start having bonus episodes of the podcast, and that's when the edibles kick in, were we to do that right before the show, which at least 33% of us definitely did not do for the premiere, but possibly should. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit willetspen.substack.com/subscribe

Allison Robicelli is a Baltimore based food writer and cookbook author who writes the Substack newsletter The Edible Erotic Adventures of Esmeralda Poppingcorn.

Who doesn't want their newsletters dripping with juicy ham and moist misadventures? Esmerelda's debauched chronicles are the latest in a long line of literary lasciviousness but the very first fodder of this genre from this master baker turned goddess of girded loins. Allison's got a winner on her hands with The Edible Erotic Adventures of Esmerelda Poppingcorn and you can - SHOULD - read it now. Get Esmerelda while she's hot at https://legitimatefoodporn.substack.com/ Follow Allison on Twitter at https://twitter.com/robicellis and on Insta - https://www.instagram.com/allisonrobicelli/ --- Send in a voice message: https://anchor.fm/thack/message

What is a 'brand'? Why is it important? And how can your team 'build their brand'? This week on The Mind Tools L&D Podcast, Ross G and Nahdia are joined by branding expert Professor Doctor Jonathan Wilson to explore these questions. We discuss: personal branding the benefits of building a brand the effort required to connect with your audience. For more from Jonathan, see: drjonwilson.com Jonathan offers a course on personal branding at: futurelearn.com/experttracks/developing-your-personal-brand The book Ross mentioned, by Dorie Clark, was Stand Out: dorieclark.com/books In 'What I Learned This Week', Nahdia discussed research from McKinsey into 'The rise of the inclusive consumer': mckinsey.com/industries/retail/our-insights/the-rise-of-the-inclusive-consumer Jonathan shared Jason Bell and Osi Umenyiora of The NFL Show discussing racism in hiring practices: linkedin.com/posts/drjonwilson_black-coaches-have-to-be-great-and-it-is-activity-6896410129554554880-fuyX See more at: linkedin.com/posts/drjonwilson_flores-sues-nfl-teams-in-racism-claim-activity-6894754539036061696-khgA  Jon also discussed the ongoing Joe Rogan backlash. See: linkedin.com/posts/drjonwilson_what-the-joe-rogan-backlash-reveals-about-activity-6894645124333133824-LtY7 And: edition.cnn.com/2022/02/05/media/joe-rogan-racial-slur-apology-india-arie/index.html Ross discussed Allison Robicelli's night at Chicago O'Hare airport: washingtonpost.com/travel/2022/01/11/ohare-airport-things-to-do For more from us, including access to our back catalogue of podcasts, visit mindtoolsbusiness.com. There, you'll also find details of our award-winning performance support toolkit, our off-the-shelf e-learning, and our custom work. Connect with our speakers If you'd like to share your thoughts on this episode, connect with our speakers on Twitter: Ross Garner - @RossGarnerMT Nahdia Khan - @NahdiaKhan Jonathan Wilson - @DrJonWilson | LinkedIn

We're closing out 2020 in style, with three hours of entertainment to keep you busy until we return in January.First, a quartet of our favorite guests--Dan Kluger, Allison and Matt Robicelli; and Erick Williams--check in from their respective home bases. Dan discusses his great new cookbook Chasing Flavor; Allison & Matt join Andrew for the first Shelter en Place review since the summer--a look at the holiday classic Christmas in Connecticut; and Erick  phones in from his Virtue Restaurant in Chicago to reflect on 2020.Then first-time visitor Harold Moore discusses his life and career, including an under-the-radar chefs potluck holiday party he used to host, which was Andrew's favorite night of the year.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

It’s pumpkin spice season -- also known as the most polarizing time of the (food) year. Food Network’s Ali Khan and The Takeout’s Allison Robicelli join Rob Petrone to spill all their hot takes on pumpkin-spiced lattes, pumpkin ales, and even pumpkin-spiced turkeys and mac & cheese!

Oh man, I love this episode. How could you not when Allison Robicelli and Eddie McNamara are our special guests? Allison (@robicellis) and Eddie (@EddieMcNamara) are both old school Brooklyn to the core. We wanted to do an episode about the changing restaurant landscape of NYC, but to get there, we went down a wonderfully twisted path touching on topics such as: - Red lobster - Beefsteak Charlies - How the Broadway show "Cats" is most likely just an elaborate practical joke that went viral - City kids in the 1980's and their envy of all things "John Hughes Suburbia" The audio quality sucks (which is to be expected since it's the end of the world and such), but the content is amazing. WARNING: THIS IS MOST DEFINITELY NSFW

Allison and Matt Robicelli are back for a new Shelter en Place discussion of the food & drink of Quentin Tarantino's classic Pulp Fiction. What's with all the coffee? The fast food? Why does Mia Wallace take Vincent Vega to the wacky Jack Rabbit Slim's for their (not a) date? We get into all that and more in this free-range conversation about one of everybody's favorite movies.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.If you enjoy this episode, check out our prior Shelter en Place reviews:Shelter en Place: Burnt with Bradley CooperShelter en Place: Jon Favreau’s ChefShelter en Place: Demolition ManShelter en Place: Dinner RushShelter en Place: HannibalShelter en Place: Defending Your LifeShelter en Place: Little Italy

Our quest for great chef- and food-focused entertainment continues, as it does every Friday, as our favorite guest critics Allison and Matt Robicelli join Andrew to discuss the lamentable 2018 rom-com "Little Italy" starring Hayden Christensen and Emma Roberts. How can we possibly explain (or forgive) the cultural stereotypes on display? Does anybody, anywhere actually talk like the people in this movie? What's with all the octogenarian love-making in this thing? And where does the name Robicelli come from, anyway?Our great thanks to S.Pellegrino for making these special reports possible.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.If you enjoy this episode, you might enjoy these vintage Andrew Talks to Chefs conversations:Shelter en Place: Burnt with Bradley CooperShelter en Place: Jon Favreau’s ChefShelter en Place: Demolition ManShelter en Place: Dinner RushShelter en Place: HannibalShelter en Place: Defending Your Life

Our quest for great chef- and food-focused entertainment continues, as it does every Friday, with a look back at the Albert Brooks comedy and stealth food film Defending Your Life. Allison and Matt Robicelli join Andrew to discuss the prospect of guilt-free, consequence-free dining; why Heaven reminds us of Vegas ... or is it Disney World?; and Allison reveals a secret of The Simpsons that the world needs to know about.Our great thanks to S.Pellegrino for making these special reports possible.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.If you enjoy this episode, you might enjoy these vintage Andrew Talks to Chefs conversations:Shelter en Place: Burnt with Bradley CooperShelter en Place: Jon Favreau's ChefShelter en Place: Demolition ManShelter en Place: Dinner RushShelter en Place: Hannibal

Our quest for great chef- and food-focused entertainment continues, as it does every Friday, with an examination of the NBC series Hannibal. Allison and Matt Robicelli join Andrew to examine such questions as:  Why does the cannibal Hannibal Lecter remain such an enduringly fascinating character? How does Mads Mikkelsen compare with Dr. Lecters past? Is the show revolting, or beautiful? And how in the world did we end up talking about Tom Jones' sex appear in the middle of this thing? For answers and no shortage of tangents, please listen in.Our great thanks to S.Pellegrino for making these special reports possible.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.  

It's been six years since Jon Favreau's movie Chef debuted. In our relatively new, ongoing, and perhaps ill-fated search for the great live-action chef movie, Andrew joins forces with Allison and Matt Robicelli to revisit this food truck road movie and evaluate its depiction of the pro-cooking trade. How realistic is the protagonist's kitchen life? His relationship with restaurant owner Dustin Hoffman? HIs sous chef and line cook? His son? And, most importantly ... Twitter? In our second of what's shaping up as a weekly Shelter en Place Theater review, we ask these questions and more to end another week of coronavirus-resulting lockdown**Warning: This episode is rife with spoilers. Please watch Chef before listening!**Our great thanks to S.Pellegrino for making these special reports possible.LINKSAndrew Talks to Chefs official siteChefs, Drugs, and Rock & Roll (Andrew's latest book)Robicelli StudioBooks by Allison & Matt

Adam Jones (Bradley Cooper), we are told, is to cooking what the Rolling Stones are to rock & roll. For two hours, in the comeback saga Burnt (2015), we learn just how awful one can behave if they have a way with a whisk. Or can they? in a new, possibly recurring feature, Shelter en Place Theater, Andrew is joined by guest critics Allison & Matt Robicelli to dissect Burnt, both as a representation of the chef trade, and as a work of dramatic fiction. It ain't pretty, but it's honest.**Warning: This episode is rife with spoilers. Please watch Burnt before listening!**Our great thanks to S.Pellegrino for making these special reports possible.LINKSAndrew Talks to Chefs official websiteRobicelli StudioBooks by Allison & Matt

On this week's episode of "The Food Enthusiast," Dara Bunjon talks all things food with James Beard-nominated food writer and humorist Allison Robicelli, who currently serves as the staff writer and recipe developer for The Takeout.

Six years ago, Liam trekked out to Bay Ridge, Brooklyn, where cupcake maven Allison Robicelli and her husband Matt were neighborhood fixtures, having grown up there, and turned their bakery into an international institution.  Liam talked to Allison about her cookbook, the Robicelli's bakery, being famous in Japan, seeing their food used in porn, and her years managing the late Pip's Comedy Club in Brooklyn. Support the Tell Your Friends! podcast at www.patreon.com/radio

Thank you to RxGo for sponsoring this episode! RxGo is a free prescription discount card that can save you between 10 to 84 percent of your out of pocket expenses. We all have to deal with medications, especially when you are neurodiverse like we are. With RxGo, not only can you search for your exact medication’s pricing at your local pharmacy, but if your insurance doesn’t cover it, and if you have to pay out of pocket, you can save between 10 and 84percent off of your medication costs by using this card! There is no application, no health restrictions, no fees and the card never expires! So, it you have any medication needs and want to save, please check out www.RxGo.com/faster  Thank you again to RxGo for sponsoring today’s podcast! — We are live & onsite in Brooklyn today! So, I have known Allison Robicelli forever, like way before I even started HARO. She & her husband Matt once owned a bakery near here and would bring me cakes, specialty donuts & things.. I remember the first time they went viral with their Chicken & Waffle cupcakes! That was a big deal. She has since continued on to become a best selling & critically acclaimed author, a James Beard nominated food writer, has written for Medium magazine, is a serial entrepreneur and consultant, an idea sailor, a Mom, has remained a fast-talker and oh, and she has ADHD too. Allison is full of great perspective and advice. Happy to visit with my ol’pal here today. Enjoy!  *This episode contains a few pinches of salty language, best to be aware of your surroundings. In this episode Peter & Allison discuss: 2:13-  Intro & welcome Allison!-  I’ve known you forever, but for our audience, give us a bit of your background story? ref: Robicelli's a Love Story, with Cupcakes book, Robicelli’s Bakery   4:56-  On seeing an idea for what it is & being able to run with it 5:30- How do you harness the ADHD for good, without going all over the place, losing perspective and having things turn out crappy; what’s your secret? 6:35-  How does your having ADHD and your husband not, work in your marriage & business partnership? 8:40-  On starting your own business right as everything is changing around you, AND you have ADHD 11:05-  On work & play not being mutually exclusive, and the importance of using your imagination. Ref:  3 books, Robicelli Argument Clinic podcast 13:00-  It is ok to be very selective about the people with whom you spend time. 13:45-  On the yin&yang of finding your superpower 15:30-  Do you think those of us with ADHD just need to work for ourselves? 18:00-  “Everybody is a genius. But if you judge a fish by its ability to climb a tree, it will live its whole life believing that it is stupid.” Albert Einstein is often credited with this wonderful quote, but it may actually have come from a variety of different sources, which is quite fitting given its subject matter. It takes all sorts of people with all sorts of different talents and skills to create positive things in the world. -Virgin.com 18:17-  What do you say to people who are miserable and can’t seem to figure out from where the happiness comes? 19:09-  On being OK with failing! 21:12-  Allison’s journey right out of high school  22:00-  On finding what you love. Ref: Say Anything, Quotes from Say Anything. What Allison & Matt are loving now:  Oaxaca Taqueria, Rip’s Malt Shop 25:25-  Have dessert! 26:30-  How can people find you if they would like to learn more?  www.Robicellis.com Twitter: @ROBICELLIS If you want to see Allison’s cats in bowties, (food also), go to her Instagram: @allisonrobicelli  27:51-  Thank you Allison! And thank YOU for subscribing, reviewing and listening. Your reviews have been working! Even if you’ve reviewed us before, would you please continue to do so. Each review you post helps to ensure that word will continue to spread, and that we will all be able to reach & help even more people! You can always reach me via peter@shankman.com or @petershankman on all of the socials. You can also find us at @FasterThanNormal on all of the socials. 28:23-  Faster Than Normal Podcast info & credits As always, leave us a comment below and please drop us a review on iTunes and of course, subscribe to the podcast if you haven’t already! The more reviews we get, the more people we can reach. Help us to show the world that ADHD is a gift, not a curse! Know of anyone you think should be on the FTN podcast? Shoot us a note, we’d love to hear!

Sometimes our Special Sauce guests are just so idiosyncratic, so entertaining, so thoughtful, and so zany, I find myself alternately laughing and near tears for an hour and a half straight. That's what happened when I had Matt and Allison Robicelli on the podcast. Allison is a longtime baker, cook, and James Beard- nominated food writer; Matt is a graduate of the French Culinary Institute who has cooked at City Bakery and Lutèce. Together, they opened the acclaimed bakery Robicelli's in Bay Ridge, Brooklyn (which closed in 2015), and wrote a cookbook, Robicelli's: A Love Story, With Cupcakes. But before all of that- before they ever met, in fact- each of them faced life-changing events that indirectly led them to pursue their culinary interests professionally: Allison was diagnosed with stage IV Hodgkin's lymphoma, and Matt was a paramedic who suffered injuries while responding at the World Trade Center on 9/11. Neither had even reached their 21st birthday at the time, which helped them bond when they finally met. "I think one of the reasons we got along so well was because after I survived cancer, it's really hard to relate to somebody who's 22 and didn't go through that," Allison says. Nowadays, Matt and Allison run a culinary consulting business, co-own a couple of New York food businesses, and host their own podcast, The Robicelli Argument Clinic, whose name is self-explanatory: "We just quibble a lot, and we argue," Allison says. "We've been together for 14 years, and somebody was like, that's entertaining. Cut to tape. That was it. So we decided to do a podcast of just- we have these ridiculous arguments, just any kind of food topic. We just want to have more fun." I asked my standard question about what life was like at Matt and Allison's respective family tables when they were growing up. Allison dispelled the stereotype that everyone has warm and fuzzy memories of their childhood dinners: "I remember a lot of yelling [in my family], I remember putting a TV there because that would shut everybody up.... Food can bring up all the memories. It can bring up all of the feelings. It's complicated just like we are. I think that's the kind of beauty about it." Family meals don't have to resemble a Norman Rockwell painting, Allison contends: "There's all these beautiful stories on the internet about the family table, and not everybody had it. You know what? That's okay. If your family dinner was eating McDonald's in the car alone- that's fine." The table that the Robicellis share nowadays includes their two preteen boys, Toby and Atticus, and that makes mealtimes predictably challenging. "The pickiest eaters I've ever met," Allison calls them. "They drive me insane." In keeping with their own podcast style, my conversation with the Robicellis turned out to be a series of wacky and wise, well, arguments, and you'll have to listen to this episode and the one that follows to enjoy them. Matt and Allison are two wonderfully human interviewees, and great company. My guess is that they'll make you laugh as hard as I laughed, and they might make you cry as well. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/preview?record=443265

John and Rebecca are joined this week by James Beard nominee Allison Robicelli to talk about a subject dear to all of their hearts.... Pie. Hear about it's utilitarian beginnings, how pies were used as storage, how they became insanely large and how royalty would receive pies full of animals topped with those same animals. We also get some weird pie facts including a famous pie full of lampreys and how joke pies full of live animals became a thing. This week's song is Feeling Good" by Light Beams Courtesy of Don Giovanni Records. Please rate and review us on iTunes. Thanks!

After famously leaving her native Brooklyn for Pigtown, author and chef Allison Robicelli talks Baltimore Restaurant Week (JUly 28-August 6). Her advice? Fancy lunches. See acast.com/privacy for privacy and opt-out information.

After famously leaving her native Brooklyn for Pigtown, author and chef Allison Robicelli talks Baltimore Restaurant Week (JUly 28-August 6). Her advice? Fancy lunches. See acast.com/privacy for privacy and opt-out information.

Allison Robicelli is best known for the insanely decadent desserts that she developed with her husband Matt for their Brooklyn bakery, Robicelli's. Their cupcakes like the Nutella Lasagna became viral hits and their book, Robicelli's: A Love Story with Cupcakes was on a zillion best-seller lists. In the last year, though, the couple closed their shop, moved to Baltimore, and hit the pause button. Allison shares stories of near super-human resilience: thriving after the financial crisis squelched her business, tending to Matt through repeated hospital stays, finding an outlet for anguish and joy through writing.

Born in Brooklyn, Allison Robicelli of Robicelli’s Bakery started out in the food business more focused on the savory side of things, working as a catering chef for several years. But she was no stranger to sweets. While learning how to be a chef, Robicelli ran a cake business out of her parents' house. In 2005 she met Matt, a fellow food industry veteran. The pair started dating and soon got engaged. Allison and Matt married in October 2006 and have since welcomed two sons, Atticus and Toby. In 2008, she and Matt launched a gourmet foods and sandwich shop in 2008. While economic difficulties led them to close that shop, the pair spun off their popular cupcakes into a stand­-alone business: Robicelli’s Bakery in Brooklyn. In 2013, they published their first cookbook, Robicelli's: A Love Story, with Cupcakes.

Tune in for a jam-packed Food Talk this week as host Mike Colameco is in studio with Allison Robicelli, Rebecca Charles, and Barbara Sibley discussing SHARE Cancer Support. SHARE supports, educates, and empowers people affected by breast or ovarian cancer.  Next up, Patty Jackson (Delaware and Hudson), Ben Sandler and Sabine Hrechdakian (Wassail) highlight the upcoming Cider Week NYC happening between November 6-15, 2015 and some of the tasty events to look forward to.  Lastly, Mike is joined by Nadia Arumugam, author of “Women Chefs of New York,”which interviews with more than 25 female chefs in New York, revealing insights into some of the city’s top culinary talent, plus pages of mouthwatering images to inspire readers to try the exclusive recipes!

We invite chef, bakery owner, and cookbook author Allison Robicelli on our show to talk about all manner of strange food: What constitutes strange, the craziest things we’ve ever eaten, and how we feel about all of it. Things get weird. 

We invite chef, bakery owner, and cookbook author Allison Robicelli on our show to talk about all manner of strange food: What constitutes strange, the craziest things we’ve ever eaten, and how we feel about all of it. Things get weird. 

This week on Food Talk, Mike Colameco brings in two female pastry chefs. First is Allison Robicelli, owner of Robicelli’s. The two discuss some ridiculous trends that are popping up in food culture. Then, Allison tells us about her struggles with keeping her cupcake shop afloat throughout a struggling economy. After the break, we’re joined by Heather Bertinetti, who tells us about her experiences working as a chef at restaurants throughout the city. This program has been sponsored by Cento, Colavita, King Arthur Flour. Music provided by Brothers NYC. —Image from Amazon —Image from Amazon “It’s up to us to preserve our culture and our heritage.” [22:55] “Cake is something that makes you feel better. It’s the prozac of food.” [28:30] —Allison Robicelli on Food Talk with Mike Colameco “We really stick together as pastry women.” [41:00] “You have to have your staff on your side, that’s the most important thing.” [44:30] —Heather Bertinetti on Food Talk with Mike Colameco

Matt and Allison Robicelli are baking for the little guy with their new cookbook, Robicelli’s: A Love Story with Cupcakes. This week on Eat Your Words, Cathy Erway is chatting with Matt and Allison via the phone lines as they fight through Brooklyn traffic! Tune into this program to hear Matt and Allison talk about the Brooklyn food scene, and how they accidentally became a part of the trendiest movement in food. Hear about the Robicellis start in sandwiches, and how they transitioned to pastry. Find out why Matt and Allison are opening their storefront in their neighborhood of Bay Ridge as opposed to a more central area like the Lower East Side. What cupcakes in the book are Matt and Allison’s favorites? Find out all of this and more on this week’s edition of Eat Your Words! This program has been sponsored by Many Kitchens. Music by The California Honeydrops. “I never realized how much this industry resonates with small businesses and households across the world.” [6:30] “Does anyone else see how funny it is that we’re over-thinking the most basic things like cupcakes?” [11:00] — Allison Robicelli on Eat Your Words

This week on Let’s Eat In Cathy hosted Matt & Allison Robicelli, the married cupcake geniuses behind Robicelli’s Cupcakes. Their mission was to take the high end buttercream frosting and cake baking techniques found in expensive wedding and “event” baking and bring them to the cupcake-eating masses. Robicelli’s are widely considered to be THE BEST cupcakes in NYC and beyond, and one taste or even a glance at their incredibly varied and complex cupcake flavors will confirm this. This episode was sponsored by Whole Foods Market. New York City’s Craft Beer Week is just around the corner, beginning Friday, September 24th and running through Sunday, October 3rd. To kickoff the annual series, Whole Foods Market Bowery is hosting a beer and food pairing event in their Beer Room. Oskar Blues is on tap and Chef Jacques Gautier of Park Slope’s Palo Santo is cooking up one of his South American delights to accompany. Food tasting goes from 5 to 7 and beer will continue til 9. With a Craft Beer Week passport get $3 off a 64 ounce growler fill. Meet Chef Gautier Friday, September 24th and enjoy some special tastes, on tap and from the kitchen. Photo: Cupcakes from Robicelli’s Cupcake