Podcasts about Cheesy

Today's guest is Lucie Franc de Ferriere, the self-taught baker and founder of From Lucie, the beloved East Village bakery known for its whimsical, flower-festooned cakes and other treats. Raised in the French countryside, Lucie grew up eating her mother's homemade cakes, but it wasn't until decades later, when she was living in New York working in the art world, that she discovered her love for baking. Today, her creations are always in demand, and she's one of the cover stars of Cherry Bombe's new Cake Issue.Lucie joins host Jessie Sheehan to talk about her journey from art history student to full-time baker, the pop-ups that helped launch her business, and the serendipitous beginnings of her signature decorating style. She shares memories from her childhood in France and discusses the creative process behind her upcoming debut cookbook, “Cake From Lucie.” Then, Lucie walks Jessie through one of the bakery's bestsellers: Salted Dark Chocolate Espresso Cake. It's her spin on the ultimate birthday cake, and it's covered in a luscious buttercream, complete with mini chocolate chips tucked between the layers.Thank you to Diamond Nuts, California Prunes, and King Arthur Baking for their support. Order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Lucie: Instagram, pre-order “Cake From Lucie” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

We're dropping a special mid-week episode of She's My Cherry Pie today with cookie connoisseur Vaughn Vreeland! Vaughn is a writer, recipe creator, and video host for New York Times Cooking. Vaughn also led the charge this year on NYT's Cookie Week, the annual holiday event beloved by home bakers everywhere, which just dropped yesterday. Vaughn is also the co-author of “Cookies: The Best Recipes for the Perfect Anytime Treat,” a delicious collection of 100 time-tested recipes from the NYT Cooking team.Vaughn joins host Jessie Sheehan for a festive, cookie-packed conversation in honor of Cookie Week and his new book. He shares stories from his lifelong love of baking, including kitchen adventures with his grandmother; his early days making box-mix cakes as a kid; and the Food Network obsession that helped shape his creativity. Vaughn also talks about his path into food media, how he landed at the Times, and what it's like spearheading Cookie Week this year (plus, he dishes on the recipe he developed, the Popcorn Bucket Cookie).Then, he walks Jessie through his Chewy Brownie Cookies recipe from “Cookies,” which took him months to perfect and achieve the ideal crackly top, fudgy middle, and chewy edge.Click here for Vaughn's Chewy Brownie Cookies.Click here to join us for our Member Meeting with Vaughn today!Click here for more on NYT Cookie WeekThank you to Diamond Nuts for their support. Pre-order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Vaughn: Instagram, NYT Cooking, “Cookies” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today's guest is Helen Goh, a celebrated pastry chef, recipe developer, cookbook author, columnist, and longtime creative at the Ottolenghi Test Kitchen. Born in Malaysia, raised in Australia, and now based in London, Helen truly brings a global perspective to her baking. She co-authored two bestselling books with Yotam Ottolenghi—“Sweet” and “Comfort”—and recently released her first solo cookbook, “Baking and the Meaning of Life: How to Find Joy in 100 Recipes.”Helen joins host Jessie Sheehan to talk about her multicultural upbringing, her early years studying psychology, and how she ultimately found her way into the kitchen (including a stint as a cafe owner). She shares stories from her decade at the Ottolenghi Test Kitchen, including behind-the-scenes insight into her collaborative “testing sessions” with Yotam, and the surprising bake sale that sparked her latest book.Then, Helen guides us through the Champagne and Black Currant Celebration Cake recipe from her new book—her spin on a Kir Royale, but in cake form. Click here for Helen's Champagne and Black Currant Celebration Cake recipe. Thank you to Diamond Nuts, California Prunes, and King Arthur Baking for their support. Pre-order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Helen: Instagram, “Baking & the Meaning of Life” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Cheesy and Fondue celebrate Thanksgiving by talking about the cheese grater . We talk about the history of the grater. We discuss how to grate, why to grate and when . We find out about some misused graters and a gift for the holidays. And of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy ***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! *** Why is cheddar the most dangerous of all the cheeses? Because it is very sharp!Show Notes https://recipes.net/articles/what-is-the-difference-between-grated-vs-shredded-cheese/#:~:text=Grated%20and%20shredded%20cheese%20can,topping%20dishes%20or%20adding%20texture. https://en.wikipedia.org/wiki/Graterhttps://www.researchgate.net/publication/271699430_A_Euboean_Warrior_Traderhttps://culturecheesemag.com/photo-essay/a-grate-look/https://www.cheese.com/blog/2023/01/16/cheese-grating-how-grate-cheese/https://www.cheeseprofessor.com/blog/antique-cheese-gratershttps://portal.hearstmuseum.berkeley.edu/?q=%228-1636%22&search_field=objmusno_s_lowerhttps://www.karwansaraypublishers.com/en-us/blogs/ancient-history-blog/ancient-greek-cheese-graters?srsltid=AfmBOooD2cbqgHCr5cyHOY5xDugkDPVIx1uUEbBAZwuFq5plwcBvyDxdhttps://www.tasteofhome.com/article/why-grate-your-own-cheese/

Cheesy and Fondue learn about the history of Lunchables. We talk about Lunchable style foods. We find out about a 4,000 year old Lunchable. We discuss the history of the MRE, Tiffins, Bento Boxes, TV Dinners and the Ploughman lunch.. And of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! ***Why is cheddar the most dangerous of all the cheeses? Because it is very sharp! Show Notes https://www.goodnewsnetwork.org/4000-year-old-tablet-details-ancient-lunchables-of-cheese-and-meat-carried-in-a-box/https://en.wikipedia.org/wiki/Lunchables#:~:text=The%20term%20'Lunchables'%20emerged%20from,%2DPacks%2C%20and%20Fun%20Mealz.https://www.sfgate.com/shopping/article/history-of-Lunchables-15369850.phphttps://www.lunchables.com/parents/productshttps://www.thefoodhistorian.com/blog/category/charcuterieMREhttps://eatshistory.com/snacking-like-a-roman-soldier-a-taste-of-ancient-army-provisions/https://en.wikipedia.org/wiki/Meal,_Ready-to-Eathttps://www.army.mil/article/209193/remote_delivery_mre_pizza_coming_soon_to_soldiersBentohttps://www.bentobasics.com/home/what-is-the-difference-between-bento-and-a-regular-lunchTiffinhttps://americanhistory.si.edu/collections/object/nmah_1427227https://varmoraplastech.com/the-evolution-of-tiffin-box-in-india/?srsltid=AfmBOoowOl26RSRKJj9oFQXpsnW1V58FFdjs9PF4DdktNCO4WkI161_hPloughmanhttps://en.wikipedia.org/wiki/Ploughman%27s_lunchTV Dinner

On one of Yumi's hikes, the hikers went bananas for Gemma's Cheesy Vegan Kale Chips, based on this recipe.The question was: Would the yumminess translate to home?Good news is: YES!So with a fair bit of pride, Yumi wants to share her version of the recipe, which leans into her love of spice (and allergy to garlic and onion):YUMI'S BEST-EVER CRUNCHY VEGAN "CHEESY" KALE CHIPSPrepare 1 big bunch of good kale, washed, dried and torn off the inedible spine in big piecesIn a food processor or blender, mix:400g cashews, soaked for a couple of hours or overnight100g nutritional yeast2tsp flaked salt100ml macadamia oil1 tsp ground white pepper1 tsp chilli flakes1/2 tsp ground ginger60 ml waterzest and juice of one good, juicy lemonMassage or wipe the cheese mixture onto every kale leaf. This is a long and somewhat tedious process so before you get your hands dirty, have a podcast ready. (Can I recommend 'Ladies, We Need to Talk'?)Spread each leaf out onto your drying racks or oven tray. They dry better if not clumped together and not folded or scrunched.In a dehydrator: on the highest setting for about 10 hours.In the oven: at 120C for around 2 hours, but check. Some spots on the trays will be hotter than others.Store the crispy chips in an airtight container.Any leftover cheesy mix can be stored for 4 days, or frozen until needed. Hosted on Acast. See acast.com/privacy for more information.

We're thrilled to have Erin Jeanne McDowell back on the show! Erin is a baker, teacher, video host, and cookbook author known for her joyful approach to baking and her unparalleled pie expertise. She's the author of “The Fearless Baker,” “The Book On Pie,” and “Savory Baking,” and hosts the “Happy Baking” YouTube series. She also writes a Substack newsletter of the same name.Erin joins host Jessie Sheehan to talk about her lifelong love of pie—thanks to her grandmother's kitchen—and some of the very first pies she ever baked. Then, they dive deep into Erin's Black-Bottom Pecan Pie from “The Book On Pie.” Erin shares her expertise on everything from achieving your perfect butter-piece size (if you know, you know) to rolling, crimping, parbaking, and building that delicious black-bottom layer.Whether you're prepping for Thanksgiving or simply love learning from one of the greats, this episode is the ultimate pie master class. So, grab your rolling pin—this is a conversation you won't want to miss.Click here for Erin's Black-Bottom Pecan Pie recipe. Thank you to Diamond Nuts & California Prunes for their support. Subscribe or pre-order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Erin: Instagram, Substack, YouTube, “The Book On Pie” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

This episode is part of our She's My Apple Pie miniseries, presented in partnership with Yes! Apples, where host Jessie Sheehan hangs out with some of the sweetest bakers around to talk signature bakes, fall baking, and seasonal treats. In this episode, Jessie is joined by Morgan Knight, founder of Saint Street Cakes bakery in Brooklyn. Morgan joins host Jessie Sheehan to talk about her lifelong love of baking, from afternoons spent with her grandmother's vintage cookbooks to a childhood decorating class that became her unofficial pastry school. She shares how these cookbooks and animated cakes from Disney movies guided her now-signature Lambeth-style designs. She also shares how she turned her college side hustle into a full-fledged cake business.Then, the duo dive into Saint Street Cakes' Apple Cider Donut Cake, a fall favorite at the bakery. It's made with local applesauce and a special apple cider soak, infused with Yes! Apples EverCrisp apples. Morgan explains how she gets tall cake layers, why the soak plays a pivotal part in making this cake, and how she makes her fluffy buttercream.Thank you to Yes! Apples for supporting our show. Click here to purchase Yes! Apples' EverCrisp.Pre-order or subscribe to get The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Morgan: Instagram, Saint Street Cakes, websiteMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

The Break Room (WEDNESDAY 11/19/25) 6am Hour 1) Maybe it's time to bring places like Sizzler back again! 2) It was only a matter of time before this man was caught 3) Dansville Cranes VS Dansville Planes

Dancing until our feet fall off, when you forgive hateful people, happy for no reason, trends are set not followed, the face routine, hair dos and don'ts.   Down cemetery road, stick, where is severance, bad money, will paramount plus get rid of hbo? Sharper, the Spanish prisoner, the lesson.   Cheesy tater tot egg sausage casserole, onion rings pizza style, Tik tok best pasta recipe

Cheesy and Fondue find out the meaning of "dust my wets". We talk about the history of parmesan, how it's made, some bizarre facts, traditions, questionable imitations, tracking devices and a lid hack. And of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! *** Why is cheddar the most dangerous of all the cheeses? Because it is very sharp!Show Notes https://www.ndtv.com/lifestyle/can-parmesan-replace-your-protein-bar-nutritionist-explains-9571194/amp/1https://www.bbc.com/travel/article/20190127-italys-practically-perfect-food https://en.wikipedia.org/wiki/Parmesanhttps://www.salon.com/2021/03/06/from-italian-monks-to-airbnb-the-storied-history-of-parmigiano-reggiano/https://www.parmigianoreggiano.comhttps://slate.com/life/2025/09/italian-food-parmesan-cheese-parmigiano-reggiano.htmlhttps://toscanasaporita.com/the-king-of-kings-parmigiano-reggiano/ https://www.cbc.ca/news/world/italy-parmesan-cheese-tradition-1.6955161https://www.ancient-origins.net/weird-facts/parmesan-cheese-0018321https://www.forbes.com/sites/hbsworkingknowledge/2015/07/01/a-bank-that-accepts-parmesan-as-collateral-the-cheese-stands-a-loan/https://www.lacucinaitaliana.com/trends/events/the-touching-story-behind-parmigiano-reggiano-day https://www.forbes.com/sites/larryolmsted/2012/11/19/the-dark-side-of-parmesan-cheese-what-you-dont-know-might-hurt-you/https://sporked.com/article/best-grated-parmesan-cheese/

We're thrilled to have Cheryl Day back on the show! Cheryl is a celebrated baker, author, and teacher known for her soulful Southern desserts and warm, generous spirit. She's the bestselling author of “Cheryl Day's Treasury of Southern Baking,” a collection of more than 200 recipes that celebrate heritage, hospitality, and home baking at its best.Cheryl joins host Jessie Sheehan to talk about growing up baking alongside her mother and grandmother, and why she believes every cake batter mixed by hand tells a story. She also shares what it was like to close her beloved Back in the Day bakery in Savannah, Georgia, after 22 years, and what she's been up to since. Then, they dive into Cheryl's Sweet Potato Pie recipe from her latest book. Cheryl reveals her tips for making the flakiest pie crust (hint: it involves smearing butter with the heel of your hand) and how she whips up a perfect meringue topping without a candy thermometer. Click here for Cheryl's Sweet Potato Pie recipe. Thank you to Diamond Nuts & California Prunes for their support. Subscribe or pre-order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Cheryl: Instagram, website, “Cheryl Day's Treasury of Southern Baking” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

This week, Rose and Crystal welcome baker, author, and She's My Cherry Pie host Jessie Sheehan for a conversation about joy, nostalgia, and the new golden age of home baking. Jessie shares the story behind her hit cookbooks — Snackable Bakes (one of The New York Times' Best Cookbooks of 2022), The Vintage Baker, Icebox Cakes, and her newest, Salty, Cheesy, Herby, Crispy Snackable Bakes — and how she turned her one-bowl, easy-peasy philosophy into a movement. They also swap thoughts on classics like Sweet Enough, The Last Course, and How to Be a Domestic Goddess, tracing the dessert books that shaped them all.Mentioned in this episode: Alison Roman, “Sweet Enough: A Dessert Cookbook”Claudia Fleming, “The Last Course: The Desserts of Gramercy Tavern”Nigella Lawson, “How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking”Martha Stewart, “Martha Stewart's Baking Handbook”“The King Arthur Baking Company's All-Purpose Baker's Companion”“Baking Illustrated: A Best Recipe Classic”Lauren Chattman, “Icebox Cakes: Simply Irresistible No-Bake Desserts”Baked NYC founders: Matt Lewis and Renato PoliafitoRica Allannic of David Black AgencyEverything Cookbooks Podcast: 137: Being a Cookbook Editor with Sarah Billingsley of Chronicle BooksShe's My Cherry Pie podcast NY Times Cooking, “Sheet-Pan Garlicky Chicken With Blistered Tomatoes” by Yasmin FahrSarah Ahn & Nam Soon Ahn, “Umma: A Korean Mom's Kitchen Wisdom & 100 Family Recipes” (America's Test Kitchen)Kitchen Tape is hosted by Rose Wilde ⁠@trosewilde⁠ and Crystal Slonecker ⁠@crystalslonecker⁠, edited by Dressler Parsons  ⁠@dresslerparsons⁠ of The Regenerative Baking Podcast, with original theme music by Dan Crabtree.Follow us on Instagram ⁠@kitchentapepodcast⁠ and hit like and subscribe to stay up to date on new episodes and behind-the-scenes crumbs.

In this week's episode, we spotlight the rare dark-egg laying Penedesenca chicken, and talk about the things that you can learn from chicken poop. We share our recipe for delicious Cheesy Baked Broccoli and Spaghetti Squash, and review the coop care offerings from Eaton Pet and Pasture.Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Bright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups always ship free!https://brightandearlycoffee.com/Chicken Challengers - https://www.chickenchallengers.com/Omlet Coops- Use Our Affiliate Link and COFFEE10 code for 10% off!https://tidd.ly/3Uwt8BfBreed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/ Penedesenca Chicken - https://www.mypetchicken.com/?rfsn=7228761.aaf437Metzer Farms Waterfowlhttps://www.metzerfarms.com/Eaton Pet and Pasture - Use code COFFEE for a discount on first-time purchases.Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchaseCheesy Baked Broccoli and Spaghetti Squash - https://coffeewiththechickenladies.com/farm-fresh-egg-recipes/cheesy-baked-broccoli-and-spaghetti-squash/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show

Cheesy and Fondue talk dedicated cheese restaurants around the world. We talk about a conveyor belt, a train, a boat and bar. We find out about a new condiment and a questionable Mac and cheese flavor. And of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! ***Why is cheddar the most dangerous of all the cheeses? Because it is very sharp!Show Notes https://www.gourmetcheesedetective.com/Cheese-Restaurants.htmlhttps://www.fromagerie-tourrette.com/en/le-restaurant-la-cloche-a-fromage/https://www.timeout.com/newyork/news/nyc-is-getting-its-first-ever-cheese-conveyor-belt-restaurant-101725https://culturecheesemag.com/blog/10-best-cheese-centric-restaurants-bars/https://www.allrecipes.com/first-cheese-charcuterie-conveyor-belt-restaurant-america-8600849https://www.tiktok.com/@snackeatingsnacks/video/7511348559904509214https://parissecret.com/en/the-worlds-largest-cheese-platter-the-great-buffets/https://www.myswitzerland.com/en-us/experiences/cheese-train/https://www.mob.ch/en/products/cheese-trainhttps://www.wedgewoodcheesebar.comhttps://cheeseboatbk.comhttps://iheartmacandcheese.comhttps://www.meltingpot.comhttps://guide.michelin.com/us/en/graubunden/brail/restaurant/kaserei320486This Week in Cheesehttps://en.wikipedia.org/wiki/Melt_Bar_and_Grilled

En esta oportunidad contamos con la gente del Chocochifle Show:Mad V Mike, Cheesy y Dac para una buena dósis de patrulladas. Los Malditos Podcast es un programa de humor conducido por los ex Mañana Maldita Gonzalo Torres y Daniel Marquina. Producido por Augusto"Papopa"Robles

Today's guest is Kat Lieu. Kat is a writer, recipe developer, cookbook author, and activist. She's the founder of the Modern Asian Baking blog and the Subtle Asian Baking community, which celebrates Asian flavors, cultures, and creativity through the art of baking. She just released her third cookbook, “108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen,” and she joins host Jessie Sheehan to talk about the nostalgic sweets that inspired it.The duo also talks about Kat's journey from physical therapist to full-time content creator. Kat also walks Jessie through her playful recipe for Crazy Rich Billionaire's Shortbread, a spin on the classic Millionaire's Shortbread, with a nod to the 2018 film “Crazy Rich Asians.” It features a pandan shortbread base, coconut caramel with curried peanuts, and chocolate ganache.Click here for Kat's Crazy Rich Billionaire's Shortbread recipe. Thank you to Diamond Nuts & California Prunes for their support. Subscribe or pre-order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Kat: Instagram, website, "108 Asian Cookies" cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

김영철의 파워FM - 진짜 영국식 영어 502회 - 느끼해! = He's so cheesy.

Get your forecast from an extraordinary guest! Listen to weather kid Brooke's favorite dinner than warmed Andie's heart.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Get your forecast from an extraordinary guest! Listen to weather kid Brooke's favorite dinner than warmed Andie's heart.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Get your forecast from an extraordinary guest! Listen to weather kid Brooke's favorite dinner than warmed Andie's heart.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We're playing short games, enough said! Our merch store is back, now on TeePublic! Check it out and grab something absurd for you or a friend! Join us in Discord! Check out our Patreon page! Patreon.com/GameThatTune is the home for exclusive content! Special thanks to our ABSURD FAN tier Patreon producers: Daniel Perkey, Sam L, PhoenixTear2121, BeastPond, HCO and Spanky McMasters! 0:00:00 Welcome to Game That Tune! 0:04:27 Game 1 0:06:45 Game 1 Reveal 0:11:29 Game 2 0:17:48 Game 2 Reveal 0:26:38 VGM Threesome! 0:35:02 VGM Threesome Game 2 0:42:01 VGM Threesome Game 3 0:47:05 Game 4 0:54:25 Game 4 Reveal 1:04:38 Another VGM Threesome! 1:13:09 VGM Threesome Game 2 1:20:09 VGM Threesome Game 3 1:28:54 This Game's Winner Is... 1:39:02 Bonus Music/Outro

heesy and Fondue talk about a spy who made cheese, a spy named cheese, a spy saved by cheese, an operation called cheese and spies who used cheese as cover. And of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy ***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! ***Why is cheddar the most dangerous of all the cheeses? Because it is very sharp!Show Notes https://en.wikipedia.org/wiki/Virginia_Hallhttps://www.thetimes.com/travel/destinations/europe-travel/germany/berlin/double-agent-who-made-a-mockery-of-the-nazis-8gss7zkjmklhttps://culturecheesemag.com/travel/wheys-less-traveled/history-cheesemaker-spy-nazis-world-war-ii/https://www.spectator.co.uk/article/baiting-the-trap-with-cheese-how-we-fooled-the-germans-in-the-second-world-war/https://www.obscurehistories.org/renato-levihttps://en.wikipedia.org/wiki/Operation_Cheesehttps://codenames.info/operation/cheese-i/#google_vignettehttps://historyreheated.com/2022/02/22/cheesecake-and-spies/https://wwwe.lib.cam.ac.uk/CUL/exhibitions/Spies/Alfred_Leete.htmlhttps://fromagerie-guillaume.com/notre-histoirehttps://www.dailymail.co.uk/news/article-3151625/Spy-came-cold-thanks-packet-cheese-onion-crisps-true-story-gripping-Le-Carre.htmlhttps://www.artofmanliness.com/character/knowledge-of-men/man-knowledge-15-cool-spy-concealments/Related episodeshttps://podcasts.apple.com/us/podcast/just-cheesy-the-podcast/id1594272993?i=1000612933163

Today's guest is Maureen Abood. Maureen is a chef, recipe developer, and cookbook author. This fall, she released her second book, “Lebanese Baking: More Than 100 Recipes for Sweet and Savory Baked Goods.” It's a beautiful celebration of the breads, pastries, and sweets of Lebanon.Maureen joins host Jessie Sheehan to share her childhood memories of baking bread with her grandmother and how the special occasion cakes her mother made inspired her love of baking. She and Jessie talk about how her new book grew from a single chapter in her first cookbook, “Rose Water & Orange Blossoms,” into a full collection filled with stories and soul. The duo also walk through Maureen's recipe for Ma'amoul, the date-filled shortbread-like cookies that are a staple at Lebanese celebrations.Click here for Maureen's Ma'amoul recipe.Thank you to Diamond Nuts & California Prunes for their support. Subscribe or pre-order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Maureen: Instagram, website, “Lebanese Baking” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

** Trigger warning - We talk about death, the occult, phobias and other adult themes in this episode. It's spooky season and Cheesy and Fondue learn about ominous writings and trials by cheese. We talk death cheese, and curses that turn travelers into beasts. We find out some tall cheese tales, phobias and of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! ***Why is cheddar the most dangerous of all the cheeses? Because it is very sharp!Show Notes https://culturecheesemag.com/cheese-iq/witchy-wheys-cast-spells-and-predict-the-future-with-cheese/https://jag.journalagent.com/ejm/pdfs/EJM-89577-CASE_REPORT-SONMEZ.pdfhttps://burialsandbeyond.com/2020/03/24/death-cheese-a-short-history/https://www.ccel.org/ccel/schaff/npnf102.iv.XVIII.18.html?highlight=cheese#highlighthttps://en.wikipedia.org/wiki/Trial_by_ordeal#:~:text=By%20ingestion,-Main%20articles:%20Corsned&text=Franconian%20law%20prescribed%20that%20an,by%20Regino%20of%20Prüm%20ca.https://www.wearethemighty.com/mighty-history/craziest-medieval-germanic-ordeals/?utm_source=chatgpt.comhttps://www.pcrm.org/news/blog/five-frightful-facts-about-cheesehttps://share.upmc.com/2016/11/treating-foot-odor/https://www.dimockdairy.com/ecommerce/ghost-pepper-cheese.htmlhttps://www.worldoftales.com/European_folktales/Dutch_folktale_2.htmlhttps://www.oddlyweirdfiction.com/2016/02/welsh-rarebit-tales-by-harle-oren.html

Dorie Greenspan is back on the pod! Dorie is a beloved baker and bestselling cookbook author, who just released her 15th (!) cookbook. She joins host Jessie Sheehan to chat about “Dorie's Anytime Cakes”—a collection of more than 100 irresistible “counter cakes,” the kind that sit on your counter and call you back for just one more slice.Dorie also shares what inspired her to fill this book with charming illustrations instead of traditional photography and takes Jessie behind the scenes of her creative process. The two talk about the desserts Dorie ate growing up in Brooklyn, the weekly brown paper bags of baked goods her grandmother brought over, and how her past recipes for The New York Times helped her develop the ones in her new book. And, of course, Dorie walks Jessie through her Devil's Chocolate Cake. (Don't miss her surprising tip involving a hair dryer!)Click here for Dorie's Devil's Chocolate Cake recipe.Thank you to Diamond Nuts & California Prunes for their support. Subscribe or pre-order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Dorie: Instagram, “Dorie's Anytime Cakes” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

We're kicking off a special miniseries today called She's My Apple Pie, presented in partnership with Yes! Apples, where host Jessie Sheehan hangs out with some of the sweetest bakers around to talk signature bakes, fall baking, and seasonal treats. In this episode, Jessie is joined by Melissa Elsen, founder of Four & Twenty Blackbirds, the beloved Brooklyn pie shop known for its flavor-packed creations and impeccable crusts. She's also the co-author of “The Four & Twenty Blackbirds Pie Book.”Melissa shares stories about her South Dakota childhood, including memories of baking with her grandmother, why she wanted to open a pie shop in New York City, and tips and tricks for pie-making success at home. She also guides Jessie through her New York Orchard Apple Pie, a special seasonal pie that's available at the bakery now through the end of October.Click here for Melissa's New York Orchard Apple Pie recipe.Thank you to Yes! Apples for supporting our show. Click here for Four & Twenty Blackbirds x Yes! Apples NY Orchard Pie BoxJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Melissa: Four & Twenty Blackbirds, website, “The Four & Twenty Blackbirds Pie Book”More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

How do you not sound cheesy or salesy on video? It's all about shifting your mindset from selling to teaching. If you've ever worried about coming across as a pushy salesperson, I totally get it—you're probably recalling those overly aggressive pitches we've all seen. But here's a tip: focus on delivering educational content. If you're curious to learn more about creating engaging videos, feel free to connect with me on Instagram, LinkedIn, or my YouTube channel!In this 5 minute episode you'll learn:Focus on Content Quality: Instead of pushing your product, think from a content perspective. Educate and provide value to your audience first.Reframe Your Mindset: You're only salesy if you're aggressively selling. Transition from selling to teaching.Educate & Entertain: Ensure your content is informative and entertaining. Make the audience feel something rather than just hearing a pitch.FREE DOWNLOAD: 10 Tips to Make Better Video In Less Time (To Grow Your Revenue) click hereFollow host Kim Rittberg on Instagram & Subscribe to Kim's YouTube Channel to Make Better Videos that ConvertSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Cheesy and Fondue celebrate National Cheese Curd Day! We learn the history of curds, what they are and why they squeak. We talk types of curd, ways to eat curd, how to make curd at home and some dedicated curd festivals. And of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! ***Why is cheddar the most dangerous of all the cheeses? Because it is very sharp! Show Notes https://nationaltoday.com/national-cheese-curd-day/https://en.wikipedia.org/wiki/Cheese_curdhttps://www.allrecipes.com/article/what-is-curds-and-whey/https://www.wisconsincheese.com/the-cheese-life/article/147/why-do-cheese-curds-squeakhttps://www.poetryfoundation.org/poems/46957/little-miss-muffethttps://en.wikipedia.org/wiki/Quark_(dairy_product)https://en.wikipedia.org/wiki/List_of_stretch-curd_cheeseshttps://en.wikipedia.org/wiki/Poutinehttps://www.wisconsincheese.com/the-cheese-life/article/129/cheese-curdshttps://www.allrecipes.com/recipe/266825/homemade-cheese-curds/https://www.amazon.com/Original-Ingredients-Calcium-Chloride-Making/dp/B07532VLYX?https://cheesemaking.com/products/cheese-curds-recipe?srsltid=AfmBOoplx-xk1TLAZsmRPRBvA7mVE-dKWENSz4Y0NUK7WQd1BcgpZinOhttps://www.cheesecurdfestival.comhttps://www.westernmassnews.com/video/2024/07/19/annual-cheese-curd-toss-event-sunday-colby-cheese-days/#:~:text=Published:%20Jul.,Shared%20Video

Aran Goyoaga is back on the pod! Aran is a celebrated baker, stylist, photographer, and one of the leading experts in gluten-free baking. You probably know her from her blog, Cannelle et Vanille, her bestselling cookbooks, and her beautiful, light-filled photography. She joins host Jessie Sheehan to chat about her brand new book, “The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries.”Aran shares about her childhood growing up in the Basque region in Spain and her grandparents' bakery, the beloved brioche buns filled with cream that sparked her love of baking, and her introduction to breadmaking in culinary school. The duo also dive into the challenges of developing gluten-free breads versus pastries, and Aran walks Jessie through her Gluten-Free Rosemary Focaccia recipe from her new book. Click here for Aran's Gluten-Free Rosemary Focaccia recipe.Thank you to Diamond Nuts & California Prunes for their support. Get The Italy Issue here!Jubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Aran: Instagram, website, “The Art of Gluten-Free Bread” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today we're taking a trip to Kimberly's hometown: St. Louis, Missouri. St. Louis Public Radio's politics correspondent Jason Rosenbaum joins Kimberly to break down the fights over Missouri's congressional maps and voter-led ballot initiatives. And, we'll get into how St. Louis is recovering from the historic tornado that swept through the city earlier this year. Plus, are you Half Full or Half Empty on St. Louis style pizza?Here's everything we talked about today:"Democratic National Committee will contribute to blocking Missouri congressional map" from STLPR"Missouri voters and lawmakers clash over ballot initiative powers" from AP News"Missouri Gov. Kehoe activates National Guard to assist ICE agents" from STLPR"FEMA approves additional funding and assistance for St. Louis tornado debris cleanup" from STLPR"Should you postpone your flight during the government shutdown?" from Marketplace"Thune dangles Obamacare vote after shutdown ends" from Politico "Thin-Crust Fans, Meet St. Louis Pizza: Crunchy, Cheesy, and Totally Underrated" from Serious EatsWe love hearing from you. Leave us a voicemail at 508-U-B-SMART or email makemesmart@marketplace.org.

Today we're taking a trip to Kimberly's hometown: St. Louis, Missouri. St. Louis Public Radio's politics correspondent Jason Rosenbaum joins Kimberly to break down the fights over Missouri's congressional maps and voter-led ballot initiatives. And, we'll get into how St. Louis is recovering from the historic tornado that swept through the city earlier this year. Plus, are you Half Full or Half Empty on St. Louis style pizza?Here's everything we talked about today:"Democratic National Committee will contribute to blocking Missouri congressional map" from STLPR"Missouri voters and lawmakers clash over ballot initiative powers" from AP News"Missouri Gov. Kehoe activates National Guard to assist ICE agents" from STLPR"FEMA approves additional funding and assistance for St. Louis tornado debris cleanup" from STLPR"Should you postpone your flight during the government shutdown?" from Marketplace"Thune dangles Obamacare vote after shutdown ends" from Politico "Thin-Crust Fans, Meet St. Louis Pizza: Crunchy, Cheesy, and Totally Underrated" from Serious EatsWe love hearing from you. Leave us a voicemail at 508-U-B-SMART or email makemesmart@marketplace.org.

The campiness and cheesiness of the 80s and & 90s are on full display in the two movies we saw this week: The Blob (1988) and Killer Klowns from Outer Space (1988). Both appear to be made on a shoestring budget, with unseasoned actors. And that is why we love them. Or at least some of us do. Let us know what you think? Leave a comment and review.Also Play:Cinema Chain Game--------------------------------------------Subscribe, rate, and review:Apple Podcasts: Our Film FathersSpotify: Our Film FathersYouTube: Our Film Fathers---------------------------------------------Follow Us:Instagram: @ourfilmfathersTwitter / X: @ourfilmfathersEmail: ourfilmfathers@gmail.com

Download Welcome to LOTC Episode 449. This week it is all about the cheese, not the kind you put on a burger but Cheesy Monster movies that are so bad. The crew each picked one movie to review in full. This was so much fun to research and even more fun to record. We hope you will enjoy this episode. Grab your favorite snacks and beverages as you journey with us through the Land Of The Creeps.HELP KEEP HORROR ALIVE!!MOVIE REVIEWSDAVE 1968 CURSE OF THE SWAMP CREATURESBILL1966 THE NAVY VS THE NIGHT MONSTERSPEARL1982 PARASITEGREG1972 TWILIGHT PEOPLELOTC Links :Land Of The Creeps InstagramGregaMortisFacebookTwitterLand Of The Creeps Group PageLand Of The Creeps Fan PageJay Of  The Dead's New Horror Movie PodcastYoutubeInstagramEmailLetterboxdDr. ShockDVD Infatuation TwitterDVD Infatuation WebsiteFacebookHorror Movie PodcastJay Of The Dead's New Horror Movies PodcastYouTube ChannelLetterboxdDVD Infatuation PodcastThe Illustrated Fan PodcastBill Van Veghel LinkFacebookLetterboxdMusic,Movies,Sports & Stuff PodcastFacebook Music Movies Sports & StuffTwisted Temptress LinkLetterboxdLOTC Hotline Number1-804-569-56821-804-569-LOTCLOTC Intro is provided by Andy Ussery, Below are links to his social mediaEmail:FacebookTwitterOutro music provided by Greg Whitaker Below is Greg's Twitter accountTwitterFacebook

Cheesy and Fondue find out what the heck a monger is and how many types exist. We talk about the American who just won a cheesemonger competition and of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy ***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! *** Why is cheddar the most dangerous of all the cheeses? Because it is very sharp! Show Notes https://www.npr.org/2025/10/10/nx-s1-5563938/philadelphia-pro-is-world-champion-of-cheesehttps://www.merriam-webster.com/dictionary/cheesemonger#:~:text=%3A%20a%20merchant%20who%20specializes%20in,the%20counter%20is%20the%20cheesemonger.https://www.merriam-webster.com/dictionary/mongerhttps://wholesale.formaticum.com/blogs/news/team-usas-journey-to-the-mondial-du-fromage-2025?srsltid=AfmBOoonWybE74k76xD273l9fovn_WY5Mn26E1nzb9HdX5Bl7NVa-l0Jhttps://academyofcheese.org/becoming-a-cheesemonger-a-delicious-journey/https://itsnotyouitsbrie.com/blog/from-cheesemonger-to-maker-5-careers-in-cheesehttps://www.cheesemongerinvitational.com/the-competitionhttps://sesquiotic.com/2024/09/11/monger/https://justcheesytheblog.blogspot.com/2025/10/what-in-world-is-monger.html

Send us a textIn this episode of the Right Hand Drive Guys Podcast, we dive deep into the revival era of Japan's greatest hits — from the legendary 90s icons to their modern-day counterparts. Are the new versions of the NSX, Supra, and GT-R worthy successors to their golden-age roots, or are they watered-down nostalgia plays wrapped in tech and marketing?We share our honest takes on what each brand got right (and wrong), debate whether modern engineering kills soul or saves performance, and talk about which cars actually carry the torch of that raw 90s spirit. Expect passionate opinions, plenty of laughs, and a few unpopular takes along the way.

BT and Sal deliver a scorching hot take on the state of the NFL, starting with a fiery demand to ban the Eagles' "tush push"—calling it a "cheap," "stupid," and "not entertaining" play with a hidden cheating element (00:00:00). The hosts tear into "Philly Nation" after the Eagles' loss to the Giants and the Phillies' disastrous MLB playoff exit, declaring it a "rough wake up" for the city (00:18:11). The discussion shifts to the euphoric, unfamiliar feeling of watching the Giants finish a game in victory formation (00:30:35), celebrating the "new era" under Brian Daboll and rookie QB Jaxson Dart. BT and Sal explore whether this surge of progress validates the decision to stick with the current coach and GM, arguing that the team's competitive nature means "any game... is now officially winnable"

Cheesy, Topical, Stupid, Funny, Cute, Cringy...just a few adjectives to describe the pick-up lines we all try to use on each other as a means of practice. As a podcast field trip, we are all going to The Lafayette Hotel on Friday night to celebrate Laura's roommates' 30th birthday and Producer Bryan's last month on the show. Come on out and join the party. We'll be there all night and all day Saturday. And, the four of us are sharing two beds...it's going to be a #%& show. We're all single and ready to mingle, too. The episode starts off with a deep question "What is your flaw...the thing you hide from everyone?" We all must answer, and of course, Laura spills too much. Escapism at its funniest. Enjoy the show and LOVE YOUR PODCAST!!!Become a supporter of this podcast: https://www.spreaker.com/podcast/laura-cain-after-dark--4162487/support.

Cheesy and Fondue bizarre animals you can milk! We talk about cows, goats, yak and donkeys. We find out if you can really milk hippos, cats and pigeons. And of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! ***Why is cheddar the most dangerous of all the cheeses? Because it is very sharp!Show Notes https://www.thenakedscientists.com/articles/questions/are-humans-only-animal-drink-milk-other-specieshttps://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S2007-33642010000300005https://www.beano.com/facts/food-and-drink/cheese-factshttps://culturecheesemag.com/blog/cheeseographic-cheeses-another-mother/https://www.livescience.com/animals/land-mammals/is-hippo-milk-really-pinkhttps://www.antonellischeese.com/blogs/cheese-and-charcuterie-blog/the-four-milk-types-of-american-cheesemaking?srsltid=AfmBOorgnHpcKUH7S0S8Fx7GcZfG0qZZkJ1LztEzl3OAfAfeejMAkWBd https://www.iflscience.com/platypus-sweat-and-pigeon-puke-five-of-the-most-bizarre-milks-in-the-animal-kingdom-73695 https://goop.com/wellness/health/11-milks-dont-come-cows/?srsltid=AfmBOoq_WfhrzHv0QKBFoQCp6FE8g2HKjbYvtwkATswZgsOw5jtmmk9nhttps://www.smithsonianmag.com/science-nature/seven-most-extreme-milks-animal-kingdom-180956588/https://pmc.ncbi.nlm.nih.gov/articles/PMC10338857/https://en.wikipedia.org/wiki/Moose_milkhttps://camelculture.org

Cheesy and Fondue talk about some strange cheese stories. We talk about tv show collabs, a ghost kitchen, a cheese latte, and fortune telling. And of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy ***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! *** Why is cheddar the most dangerous of all the cheeses? Because it is very sharp!Show Notes https://www.travelwisconsin.com/article/cheese-factories/8-things-you-didnt-know-about-wisconsin-cheesehttps://vegnews.com/food-news-trader-joes-dessert-ikea-falafel-babybel-stranger-thingshttps://sporked.com/article/stranger-things-new-products-2025/https://www.chowhound.com/1972198/which-ghost-kitchen-sells-chuck-e-cheese-pizza/https://sporked.com/article/starbucks-cheese-latte-review/https://captimes.com/food-drink/reading-the-curds-a-cheese-fortuneteller-comes-to-madison/article_c0c40316-be25-472b-9e25-eecda439dee3.htmlhttps://food.ndtv.com/news/cheese-in-your-soda-this-bizarre-drink-combination-is-taking-internet-by-storm-3845528/amp/1 https://grandpajoescandyshop.com/shop/grand-pa-joes-blue-cheese-soda/https://store.steampowered.com/app/3809440/Cheese_Rolling/

Beloved baker David Lebovitz is back on the pod! David is a pastry chef, cookbook author, and one of the OG food bloggers whose recipes and tales of Parisian life have inspired home bakers around the world. The newly revised edition of his bestselling book, “Ready for Dessert: My Best Recipes,” features more than 170 irresistible cakes, cookies, and pastries recipes, and he joins host Jessie Sheehan to talk about it. David also shares about the first chocolate soufflé he ever baked (in his mom's Pyrex measuring cup), and he weighs in on the age-old debate of lemon versus chocolate dessert people. David also walks Jessie through his playful PB&J spin on a classic Linzertorte.Click here for David's Peanut Butter & Jelly Linzertorte recipe. Thank you to California Prunes for their support. Get The Italy Issue here!Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on David: Instagram, newsletter, website, "Ready For Dessert" cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Ben Maller talks about Micah Parsons talking about returning to Dallas this weekend as a member of the Packers, Ravens DB Marlon Humphrey getting crap for immediately going into the Pod Studio after the Ravens defense got slapped around, Password: Word Game of the Stars, and more!See omnystudio.com/listener for privacy information.

This week on The Treatment, Elvis speaks with writer, director, and co-CEO of DC Studios James Gunn about season two of the HBO Max series Peacemaker and this summer’s hit Superman. Then, filmmaker Tadashi Nakamura stops to talk about Third Act, his very personal new documentary about his late father, director Robert A. Nakamura.  And on The Treat, Bono meditates on the idea of surrender.    

Today's guest is Aleksandra Crapanzano—journalist, cookbook author, and screenwriter. Aleksandra grew up between New York and Paris, experiences that shaped her lifelong love of French food. She's the author of several books, including her forthcoming, “Chocolat: Parisian Desserts and Other Delights.”Aleksandra joins host Jessie Sheehan to share memories of her Parisian childhood (and the beloved crêperie she and her dog frequented after school), her serendipitous path into food writing, and what sets French and American home baking apart (such as using sugar as a seasoning to the rare use of vanilla). Plus, the duo walk through the Chocolate Madeleines recipe from her new book.Click here for Aleksandra's Chocolate Madeleines recipe. Thank you to California Prunes for their support. Get The Italy Issue here!Join the Jubilee L.A. waitlist hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Aleksandra: Instagram, website, “Chocolat” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

On today's 9.19.25 show we go through Chidi's Tweets, Bay Area men, when to have 'the talk' with your kids, Uber will have helicopters available, we dive into more details about D4vd, meet Steph Curry this weekend in the Bay, Kanye' s documentary is out, the new Meta glasses launch was a disaster, join our Chug Wheel game and more!

Beloved baker and blogger Sally McKenney of Sally's Baking Addiction is back on the pod! Since launching her site over a decade ago, Sally has become one of the most trusted voices in home baking, with over 1,200 recipes, step-by-step tutorials, and expert tips that help bakers of all levels succeed in the kitchen. She's also the author of four cookbooks, including her newest, “Sally's Baking 101: Foolproof Recipes From Easy to Advanced.”Sally joins host Jessie Sheehan to share the secrets behind her Classic Cheesecake recipe from the new book and offers some of her best pro tips, from shaping the perfect chocolate chip cookie to achieving those irresistible crinkly-topped brownies. Click here for Sally's Classic Cheesecake recipe. Thank you to California Prunes for their support. Get The Italy Issue here!Join the Jubilee L.A. waitlist hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Sally: Instagram, website, “Sally's Baking 101” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Ben Maller talks about Commanders QB Jayden Daniels looking horrible in their Monday Night Football game against the Packers in Lambeau Field, who else gets the blame for the Commanders loss, the hype surrounding the Packers after their 2-0 start, and much more!See omnystudio.com/listener for privacy information.

They're ALL cheesy!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today's guest is Kelly Mencin, the culinary director and co-owner of Radio Bakery, one of New York City's buzziest places. The Cleveland native is a veteran of Bouchon Bakery, Gramercy Tavern, and Rolo's, and she opened the Brooklyn bakery with the Rolo's team in 2023. It quickly drew lines down the block for its savory croissants and other laminated baked goods. Kelly joins host Jessie Sheehan to discuss her journey from culinary school to fine dining to bakery success. She talks about her love for dessert, the fine line between nostalgia and innovation, and what it's like to go viral on social media. Plus, Kelly walks us through her Cheesy Pretzel Bearclaw—a laminated dough filled with a grainy mustard béchamel and cheddar cheese that's dipped in a lye solution to be “pretzelized” before baking.Thank you to California Prunes for their support. Get The Italy Issue here!Join the Jubilee L.A. waitlist hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Kelly: Instagram, Radio BakeryMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook