Podcasts about Cheesy

Today's guest is Leah Koenig, a food writer and award-winning cookbook author whose books focus on Jewish cooking and baking. Her newest one, “The Dessert Table: 100 Joyful Jewish Desserts,” is filled with recipes and stories that celebrate Jewish sweets from around the world. Leah joins host Jessie Sheehan to talk about the baked goods she loved as a child, from sprinkle cookies and raisin challah, and how she went from being a picky buttered-noodle kid to a food journalist and recipe developer. Leah also walks Jessie through her Almond Croissant Rugelach recipe from “The Dessert Table.” She explains the history of rugelach, how the American version evolved from Central European kipferl, and why she rolls them into crescent shapes for this recipe. Thank you to California Prunes for supporting our show. Click here for Leah's Almond Croissant Rugelach recipe. Click here for more info on Jessie and Leah in conversation at Books Are Magic on 9/2 in NYC. Click here for the Cherry Bombe House schedule and tickets. Subscribe to our Substack for more baking news and recipes. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Leah: Instagram, Substack, “The Dessert Table” More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

Today's guest is Joyce Tang, the founder and owner of Bake Sum, a beloved Bay Area bakery known for inventive pastries that blend French technique with flavors and ingredients rooted in Asian American culture. She's also the co-author of the upcoming book, “Bake Sum: Asian American Pastries, Breads, and Other Treats.”  Joyce joins host Jessie Sheehan to talk about growing up in an immigrant household, going on dim sum trips with her family, making soybean milk with her mom, and how those experiences helped shape her sense of identity and belonging. She also shares her path from tech to pastry and how her bakery went from wholesale business to pop-up to two brick-and-mortar locations. Then, Joyce walks Jessie through the Brown Butter Mochi Bites recipe from her book, explaining how deeply browned butter adds nutty flavor, why mochiko gives the bites their signature chew, and how a steel mini muffin tin helps create crispy edges and tender centers. Click here for Joyce's Brown Butter Mochi Bites recipe. Subscribe to our Substack for more baking news and recipes. Click here for more info on Jessie's book talk with Leah Koenig on 9/2 in Brooklyn.  Click here to order The Game Changers Issue of Cherry Bombe Magazine. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Joyce: Instagram, Bake Sum, “Bake Sum” More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

On this episode, Dude and JD drink through some Wild Turkey LTO's including the new Austin Nichols Archives release.  So… sit back, grab a pour, kick up your feet, and enjoy this episode of…  The Bourbon Hunters. While you're listening, head over to bourbonhunters.com where you can pre-order my new book, Bourbon Hunters glassware, and sign up for our Patreon, which puts you on our list for single barrel announcements from our Private Barrel Club. –Tags– #punkrockandcocktails #thebourbonenthusiast #bourbonhunters #bourbonlover #breakingbourbon #bourbondrinkers #bourbonporn #kentuckystraightbourbon #kentuckybourbon #thebourbonalliance #bourbon #bourbonlife #bourbonlifestyle #bourbonenthusiast #bourbonwhiskey  #bourboncountry #deckpour #bourbongram #instabourbon #yourbourbonyourway #yourbourbonroad #blantons #pappyvanwinkle #vodkasucks #bourbonpodcast #columbuspodcast #bourbonneat #smokewagonbourbon #woodinvillewhiskey — Tags — the bourbon enthusiast  bourbon hunters  bourbon lover  breaking bourbon  bourbon drinkers  bourbon porn  kentucky straight bourbon  kentucky bourbon  the bourbon alliance  bourbon Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Marika, Evan, Camille and Luis talk about their experiences as parents on today's podcast. Marika came to embodiment and studied somatics after her son became an adult, while Evan trained in somatics before becoming a parent to his one year old. So the team discusses embodied parenting from a full spectrum of perspectives and experiences. They discuss how embodiment has changed their parenting. As well as which parenting experience has triggered the biggest trauma response for each of them.  And they spread out, with humor, why they think gentle parenting is (Brie) cheesy. A question we can ask ourselves relating to children, or our own inner child is, are we parenting from an urgent stress response of fear and overwhelm, or from a place of safety? Are we enmeshed with our child or empathetic towards our child? They discuss the value of giving ourselves permission to take space, interrupting the trauma response. Curious to learn more? Check out our 6 Month Embodied Parenting Slow Group starting October 6th 2026. https://www.holisticlifenavigation.com/parenting-groupWhat we teach in Embodied Parenting is not enough to counter the modern nuclear family dynamic of one or two parents doing all the parenting in isolation. We all need a web of support. You can connect with other participants in the slow group and build co-regulating spaces and relationships to support yourself on your parenting journey. You can register for the Embodied Parenting webinar here: https://hln.thinkific.com/courses/embodied-parenting-webinarYou can also read more about, and register for, the 6 month program here: https://www.holisticlifenavigation.com/parenting-group You can read more about, and register for, the workshop at Kripalu here: https://kripalu.org/experiences/food-therapy-how-eat-your-nervous-system----You can learn more on the website: https://www.holisticlifenavigation.com/You can follow Luis on Instagram @holistic.life.navigationQuestions? You can email us at info@holisticlifenavigation.com

Today's guest is Nancy Silverton, the renowned chef, baker, and cookbook author behind some of Los Angeles' most beloved restaurants, including Osteria Mozza, Pizzeria Mozza, and Chi Spacca. Back in the '80s, Nancy founded La Brea Bakery and helped revolutionize the artisanal bread movement in the U.S. Nancy joins host Jessie Sheehan to talk about her early baking memories and how she discovered her love of pastry while working at Michael's, a restaurant in Santa Monica. She also shares the story behind her 1997 appearance on Julia Child's PBS series “Baking with Julia”—where Nancy made the French Chef a crème fraîche brioche tart with wine-poached fruit and sabayon, and it brought Julia to (happy!) tears, exclaiming it was “a dessert to cry over.” Nancy walks through the tart's recipe, which can be found in the book “Baking with Julia,” and explains the techniques behind the brioche, why the dough needs to stay cool, and why Julia's emotional reaction remains one of the greatest compliments of her career. Watch the special moment on “Baking With Julia” here. Subscribe to our Substack for more baking news and recipes. Click here to order The Game Changers Issue of Cherry Bombe Magazine. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Nancy: Instagram, “The Cookie That Changed My Life” More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

RHLSTP #622 - Cheesy Sisyphus - Rich is at the Podcast Room talking to some proper big TV/film stars, Charly Clive and Ellen Robertson. They talk about why the Hell they are returning to the Fringe to do a sketch show, their enduring friendship and how that informs their work together, Charly's brain tumour and why she called it Britney and why that led to them both being called Britney, clouds in film studios, judging pizza with Steve Carrell, living another life in a coma and why Richard would only be a very specialist interest on wikifeet.See their Fringe sketch show - https://www.edfringe.com/tickets/whats-on/britney-holy-mackerelSee their Fringe play https://www.edfringe.com/tickets/whats-on/jittersSee RHLSTP at the Fringe/London http://richardherring.com/rhlstpSUPPORT THE SHOW!See details of the RHLSTP LIVE DATES Watch our TWITCH CHANNELBecome a badger and see extra content at our WEBSITE Buy DVDs and books from GO FASTER STRIPEAudio mix by Ben Evans (NTO)Recorded at the Podcast RoomThanks to Chris Evans (NTO) and Ben Walker Hosted on Acast. See acast.com/privacy for more information.

This is the Tranquillusionist, in which I, Helen Zaltzman, say a series of words to relax your mind, replace a hectic interior monologue, maybe lull you to sleep, hopefully quell the mental uproar just for a little while. Today: nicknames for woodlice, and a list of cheeses from Great Britain and Ireland. If you need to skip the woodlouse content, go to the 5 minutes 45 seconds mark, whereupon the cheese begins.Note: this is NOT a normal episode of the Allusionist, where you might learn something about language and your brain might be stimulated. The Tranquillusionist's purpose is to soothe your brain and for you to learn very little - perhaps just a couple of facts about woodlouse urination and a 9th-century saint.Visit theallusionist.org/cheesy-cheesybobs for a transcript and more information about cheese and woodlice.There's a collection of other Tranquillusionists at theallusionist.org/tranquillusionist, on themes including champion dogs, Australia's big things, gay animals, ex-constellations and more.Sign up at theallusionist.org/donate to fund the continuing existence of this independent podcast. In return, you can join me for regular livestreams where I read relaxingly from my ever-expanding collection of vintage dictionaries, plus you get bonus written content including behind the scenes info about every episode, membership of the Allusioverse Discord community, and watchalong parties for films and TV shows: together we're watching the 2026 season of Great British Sewing Bee. For $5/month or above, get the ad-free version of the show.Find the Allusionist at youtube.com/allusionistshow, instagram.com/allusionistshow, facebook.com/allusionistshow, @allusionistshow.bsky.social… If I'm there, I'm there as @allusionistshow. Our ad partner is Multitude. If you want me to talk compellingly about your product, sponsor an episode: contact Multitude at multitudeshows.com/ads. The Allusionist is sponsored by:• Squarespace, your one-stop shop for building and running your online forever home. Go to squarespace.com/allusionist for a free trial, and get 10 percent off your first purchase of a website or domain with the code allusionist.• Quince, luxurious clothing and homewares without the markup. Go to quince.com/allusionist for free shipping on your order and 365-day returns.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Send us Fan MailThis week the guys trot out an oldie-but-a-goodie, to celebrate the great run of Beeswax & Butter. You will be missed!The guys take a recommendation from Johnny's 3 year old son Otis. They review delicious TREATS from Beeswax & Butter, including their mini macarons, crack buns, and cream puffs. Otis stops by to tell Johnny why he loves these TREATS.Other topics include: Johnny and Pete's Hollywood history, BOC, Johnny's snack dilemma, and Pete's dad.Follow Beeswax & Butter on instagram @BeeswaxandbutterSupport the showAs always you can email us at Johnnysgotsnacks@gmail.com@Johnnysgotsnacks on instagramTheme music "More Snacks Please" by Matthew Nielson, check out his other work at https://www.matthewnielson.com/“Totally Accurate” music from #Uppbeat (free for Creators!):https://uppbeat.io/t/jonny-boyle/happy-like-larryLicense code: IHSL10Z4EM8QNPWD

Cheesy and Fondue this week we talk all about cheese and street food. We talk a grilled cheese truck, Romans, cotija, hot chocolate, Brazil, Simit, and a hot dog from Korea. 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 Kitchen Sterling / The Rich History of EloteJulee Ho Media / History of EloteEatAndGeek / Where Does the Word Elote Come FromEats History / EloteFood Drink Life / Traditional Colombian FoodArepasDelGringo / Colombian Hot ChocolateImmigrant's Table / Authentic Colombian Cheese ArepasTastyAZ / Colombian Arepas con Queso from Encantohttps://www.seriouseats.com/brazilian-cheese-skewers-recipeCheese Grotto / History of Cheese Part 1https://gochisohistory.com/tonkatsu/https://wistatefair.com/fair/foods-on-a-stick/Mentioned in this episode:No sponsor AdThis is to try to get a sponsor ad.

Today's guest is Christina Wood, the pastry chef and owner of Temple Pastries in Seattle. She's also the author of “Pastry Temple: Baking with Inspired Flavors,” her debut cookbook devoted to croissants, brioche, puff pastry, and more. She started her bakery as a pop-up before opening her brick-and-mortar in 2020, and she's become known for her beautiful laminated pastries. Christina joins host Jessie Sheehan to talk about her baking journey, which began in her 20s, her love of structure and technique, the genius way she makes a butter block, and how she uses her dishwasher as an at-home proofing cabinet. Then, Christina walks through her Triple Chocolate Croissant recipe from “Pastry Temple.” Her version is for serious chocolate lovers with cocoa powder in the dough, mini chocolate chips throughout, and a whipped chocolate ganache piped in after baking. She explains the three-day process behind the recipe, from making the biga and butter block to laminating, proofing, baking, and filling the croissants. Click here for Christina's Triple Chocolate Croissant recipe. Subscribe to our Substack for more baking news and recipes. Click here to order The Game Changers Issue of Cherry Bombe Magazine. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Christina: Temple Pastries, “Pastry Temple” More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

The power of positivity, protect your emotions, dance like tomorrow isn't coming, can old tech be upgraded ? Laptops or iPads, tablets or watches ?   Wild cards, unforgettable, mercy, play date, the assignment, agent zero, what remains, ruthless, Avengenent, Bad man, bang, g20, finals score.   Cheesy pesto lasagna rolls, chicken breast in sour cream, dose, French onion chicken and rice, salsa con queso chicken and rice, one pot lasagna. Happy Thursday stars 

This hashbrown casserole is the best because it's super-cheesy and delicious, and it's made from fresh (not frozen) potatoes, with an easy homemade cream sauce (not canned soup). Oh, the edges get brown and crispy and extra tasty too! Recipe: From Scratch Cheesy Hashbrown Casserole from COOKtheSTORY. There's a brand new recipe on COOKtheSTORY for Crispy Salmon Salad. It's a great main dish salad with homemade dressing, with salmon and that crispy skin I love on top.  Here's the Recipe Of The Day podcast episode page with all of our recipe links, and you can subscribe to the show there too. Join my COOKforTWO Community here! Follow me on social media TikTok, Instagram, Facebook, or PinterestGet My Newsletter! Websites: COOKtheSTORY.com and TheCookful.com Let's get cooking! -Christine xo

Cheesy and Fondue talk about cheese art and gas. We talk about cheese as a subject in painting going back thousands of years. We talk portraits, museums, string art, grilled cheese and flatulence. 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.seattletimes.com/business/denmark-is-set-to-explore-if-gastronomy-can-be-recognized-as-an-art-form/https://fonduevilla.com/cheesy-art-how-cheese-has-changed-the-history-of-arts/https://mycurioseaty.com/en/say-cheese-a-portrait-of-17th-century-dutch-cheese/https://www.wisconsincheese.com/art-of-cheese/events/art-of-painting-cheesehttps://www.pamm.org/en/artwork/2018.001 https://www.seattletimes.com/business/denmark-is-set-to-explore-if-gastronomy-can-be-recognized-as-an-art-form/https://www.stringcheeseart.comhttps://culturecheesemag.com/blog/cheese-artists-instagram/https://streetsoftoronto.com/toronto-culture/sing-a-song-get-a-sandwich-vendor-offers-free-grilled-cheese-for-a-tune-at-geary-art-crawl/Science Insights / Why Does Cheese Make Me GassyThe Cheese Scientist / Can Cheese Make You BloatedGreatist / Why Can Lactose Intolerant People Eat Some CheesesKnow The Cheese / Lactose in Cheese: Which Types Are LowestOreate AI / The Cheesy Truth: Does Your Favorite Dairy Delight Lead to FlatulenceAsk The Cheese Snob / Does Lactose Intolerance Equal No Cheese Mentioned in this episode:No sponsor AdThis is to try to get a sponsor ad.

Today's guest is Hyoju Park, pastry chef and co-owner of Madeleine de Proust Pâtisserie in Melbourne, Australia. Her bakery and creative studio specializes in madeleines, the small French sponge cakes known for their shell-like shape. Hyoju's creations are anything but traditional and incorporate unexpected flavors, textures, and designs. She joins host Jessie Sheehan to talk about discovering madeleines for the first time when she was 14 in Korea, training in London, and how she and her business partner, Rong Yao Soh, started Madeleine de Proust as a pop-up before opening a brick-and-mortar. She also talks about their book, “Madeleine: Simple Bakes for Every Mood,” which has recipes ranging from Earl Grey and French toast madeleines to matcha red bean mochi, lemon meringue, and black truffle. Then, Hyoju walks through the Pink Carnation Madeleines recipe from the book, which was inspired by her mom and includes several components: a lemon yuzu ganache, black tea ganache, yuzu syrup and glaze, and pink chocolate enrobage. Click here for Hyoju's Pink Carnation Madeleines recipe.  Subscribe to our Substack for more baking news and recipes. Click here to order The Game Changers Issue of Cherry Bombe Magazine. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Hyoju: Instagram, Madeleine de Proust, “Madeleines” More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

Nothing says summer like dining al fresco, and East Boston may be the best place to do it! Salt bread and Brazilian pao de queijo are taking over local bakeries. And pop that bottle of red in the fridge – chilled red wine is IN! Our culinary experts tell us the latest food and wine trends.

Cheesy and Fondue talk about weddings and cheese. We learn about the new tradition of a cheese tower, cheese as a gift and some historical wedding cake traditions. 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 Cheese Wedding Cake Shop / The History and Evolution of Cheese Wedding CakesCheese Wedding Cake Shop / Cheese Wedding Cakes: A Unique and Delicious TrendCulture Cheese Magazine / Cheese Towers Are Taking OverBridebook / Wedding Cake AlternativesLittle Mouse Cheese / Why Wedding Cheese Towers Are the Ultimate Cake AlternativeGodminster / Cheese Wedding CakeEasy Weddings UK / Wedding Cake Alternatives: Cheese Wheel CakesFood Republic / Wedding Cakes Have Unexpectedly Ancient OriginsCountry House Weddings / The History of Wedding CakesAnge de Sucre / The History of Wedding Cakes From Ancient Rituals to Royal IcingGastronomica / Wedding Cake: A Slice of HistoryNewsBytesApp / Swiss Wedding Cheese TraditionsBudgeted Wedding / Swiss Wedding TraditionsRemitly / Wedding Traditions in SwitzerlandAbout Switzerland / FondueMentioned in this episode:No sponsor AdThis is to try to get a sponsor ad.

Today's guests are Debbi and Ashley Fields, a mother and daughter who deeply love and appreciate cookies. Debbi is the founder of Mrs. Fields Cookies, while Ashley is an entrepreneur in her own right and the co-founder of Fields Good, a functional cookie brand that just launched this summer.  Debbi and Ashley join host Jessie Sheehan to talk about their earliest baking memories, their family's love of cookies, and their special connection (Ashley is one of five daughters!). Debbi shares how she fell in love with baking chocolate chip cookies as a kid, why switching to butter changed everything, why using quality ingredients matters, and how she opened her first store in 1977 at just 21 years old. Ashley discusses what it was like growing up baking cookies with her mom and watching her operate a successful business. Ashley shares how she built her own company, from securing financing to recipe development, and the life lessons she learned from her mom. Fields Good Co. is not affiliated with Mrs. Fields.  Click here for more info on Page to Plate, featuring Melissa Clark of the New York Times in conversation with Jessie Sheehan. Subscribe to our Substack for more baking news and recipes. Click here to order The Game Changers Issue of Cherry Bombe Magazine. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Debbi: Instagram More on Ashley: Instagram, Fields Good More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Liuzzi Cheese has been a staple in Hamden for years and been in the family for generations. Domenic Liuzzi joins us to discuss the legacy and what the best products are!

Cheesy and Fondue are talking all about romance and blue cheese. We learn what makes cheese blue. We discuss legends of a shepherd in France, a cheese maker in Italy and a Native American in South Carolina. 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***There is no cheesy sponsor for this episode. Do you want to trade some cheese for a host read ad?Contact us at info@justcheesy.com***Why is cheddar the most dangerous of all the cheeses? Because it is very sharp! Want more entertainment like this? Check us out at www.justcheesy.com and everywhere you enjoy social media.Why is cheddar the most dangerous of all the cheeses? Because it is very sharp!Show NotesAcademy of Cheese / RoquefortTaste France Magazine / Roquefort PDOSociété Roquefort / Legend and CheeseMarkys / The Caves of RoquefortTravel France Online / Roquefort Blue CheeseShowCaves / RoquefortCheese Talks / Gorgonzola 101Academy of Cheese / Gorgonzola PDOFormaggio Kitchen / The Origins of GorgonzolaWikipedia / GorgonzolaCheese Scientist / The History of GorgonzolaClemson University / History of Clemson Blue CheeseMarkys / The Enchanting World of Blue CheeseCheese Scientist / Why Is Blue Cheese BlueMentioned in this episode:No sponsor AdThis is to try to get a sponsor ad.

This Chicken and Rice recipe is so delicious and perfect for any night of the week since it's all made in one pan in under 35 minutes. Recipe: One-Pan Cheesy Chicken and Rice Dinner from COOKtheSTORY. Here are the links mentioned in this episode: Ground Beef and Rice Skillet Here's the Recipe Of The Day podcast episode page with all of our recipe links, and you can subscribe to the show there too. Join my COOKforTWO Community here! Follow me on social media TikTok, Instagram, Facebook, or PinterestGet My Newsletter! Websites: COOKtheSTORY.com and TheCookful.com Let's get cooking! -Christine xo

Today's guest is Domenica Marchetti, cookbook author and food writer whose work focuses on Italian home cooking. She's the author of nine cookbooks, including her latest, “Italian Cookies: Authentic Recipes and Sweet Stories from Every Region.” Domenica joins host Jessie Sheehan to talk about growing up in a food-loving Italian family in New Jersey, making holiday cookies with her mother, and how her travels throughout Italy led her to discover the country's rich regional cookie traditions. Domenica also walks Jessie through her Canestrelletto di Torriglia recipe from “Italian Cookies.” These flower-shaped butter cookies from Liguria are made with just four ingredients and rely on careful technique for their delicate texture. Domenica explains how the cookies helped revive the economy of a small Genovese town, why the dough needs to rest overnight, and what makes this simple Italian cookie so special. Click here for Domenica's Canestrelletti di Torriglia recipe.  Click here for tickets and more information on Cherry Bombe's Farmers & Makers event.  Subscribe to our Substack for more baking news and recipes. Click here to order The Game Changers Issue of Cherry Bombe Magazine. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Domenica: Instagram, Substack, “Italian Cookies” More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

Announcing our brand new Active Vocabulary course. Do you find that you know a lot of words but can never use them in conversations with native speakers? Move your passive vocabulary to active vocabulary with our new course. Save up to $100 off until Sunday at midnight. Go to allearsenglish.com/vocabulary Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cheesy and Fondue learn cheese and smells. We talk about what your nose is doing when you eat cheese. We discus why stinky cheese smells worse before you eat it. We find out how to taste like a pro and we talk a little about manure aged cheese. 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***There is no cheesy sponsor for this episode. Do you want to trade some cheese for a host read ad? Contact us at info@justcheesy.com***Why is cheddar the most dangerous of all the cheeses? Because it is very sharp! Show Notes https://askthescientists.com/linking-taste-smell/https://en.wikipedia.org/wiki/Retronasal_smellhttps://www.snexplores.org/article/brain-combine-taste-smell-flavorhttps://www.myfermentation.com/dairy-and-eggs/taste-cheese-like-curd-nerd-zm0z20suzols/https://www.nih.gov/news-events/nih-research-matters/scientists-create-detailed-map-odor-receptorshttps://cheesegrotto.com/blogs/journal/how-to-eat-cheese-guide?srsltid=AfmBOooYtUbDl76Ni_puhfphSINUGylPII24Qn5MnhG2mkMBKQ-ypNRihttps://www.cheeseprofessor.com/blog/4-expert-tips-how-to-taste-cheeseAcademy of Cheese / How to Taste Cheese GuideMarin French Cheese / Cheese Tasting 101Cabot Creamery / Why Does Cheese SmellWikipedia / LimburgerScience Insights / What Does Bad Cheese Smell Like: Spoiled vs StinkyCheese Scientist / Ammoniated CheeseCulture Cheese Magazine / Ask the Monger: How Do I Learn to Taste Cheese Like an ExpertWashington State University / Why Do Some Cheeses StinkMentioned in this episode:No sponsor AdThis is to try to get a sponsor ad.

Today's guest is entrepreneur and ice cream queen Pooja Bavishi of Malai Ice Cream, which has locations in New York City, Philadelphia, and Washington, D.C. She's also the author of the book “Malai: Frozen Desserts Inspired by South Asian Flavors.”  For this special re-air episode, Pooja joins host Jessie Sheehan to talk about her chai-inspired “hybrid identity,” her passion for experimenting with unconventional flavor pairings, and the ginger and star anise ice creams that sparked the inspiration to create Malai. Then, the duo dive into her recipe for Malai Drumsticks from her book, which incorporates Spiced Peanut Crunch Ice Cream, Jaggery Cones, homemade Magic Shell, and Peanut Chikki.  Click here for Pooja's Malai Ice Cream Drumsticks recipe. Subscribe to our Substack for more baking news and recipes. Click here to order The Game Changers Issue of Cherry Bombe Magazine. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Pooja: Instagram, Malai, “Malai” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Bad Bunny, BIAB, and being Busy.Please note that the Shorter Shirley, unsurprisingly, gets the name of the nail-strengthening treatment, BIAB, incorrect. It is not BIAM, it is BIAB (Builder in a Bottle). You are welcome.Please consider donating to Salam's family in Gaza:https://www.gofundme.com/f/help-salam-mohammeds-children-survive-and-evacuate-gazaPlease donate to Samah and her children:https://chuffed.org/project/181113-please-help-my-friends-samah-ibrahim-and-lanaEmail your questions to motherfunk@shirleyandshirley.comFollow us on Instagram @thetwoshirleysHosted on Acast. See acast.com/privacy for more information. Hosted on Acast. See acast.com/privacy for more information.

Today's guest is Deb Perelman, the beloved creator of Smitten Kitchen and the author of “The Smitten Kitchen Cookbook,” “Smitten Kitchen Every Day,” and “Smitten Kitchen Keepers.” In this special re-air episode, Deb joins host Jessie Sheehan to talk about one of the season's coolest desserts: icebox cakes. Deb explains what makes these no-bake cakes so dreamy and walks through several Smitten Kitchen favorites, including her classic chocolate wafer icebox cake, her chocolate peanut butter icebox cake, and her strawberry graham icebox cake with cream cheese filling.  Click here for Deb's Icebox Cake recipe. Subscribe to our Substack for more baking news and recipes. Click here to order The Game Changers Issue of Cherry Bombe Magazine. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Deb: Instagram, Smitten Kitchen, website More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Cheesy and Fondue celebrate America's 250th Birthday with Cheese. We talk about a giant wheel, a weird presidential cheese combo, we find out about the teen who invented the cheeseburger, and we learn that a Canadian gave us our very own American single. 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***There is no cheesy sponsor for this episode. Do you want to trade some cheese for a host read ad? Contact us at info@justcheesy.com*** Why is cheddar the most dangerous of all the cheeses? Because it is very sharp! Show Notes https://historyfacts.com/us-history/article/gifts-given-to-u-s-presidents/https://www.tastingtable.com/2126299/richard-nixon-cottage-cheese-with-ketchup/https://en.wikipedia.org/wiki/American_cheesehttps://en.wikipedia.org/wiki/James_L._Krafthttps://www.northernpublicradio.org/illinois/2021-06-07/this-week-in-illinois-history-krafting-cheese-june-6-1916https://culturecheesemag.com/blog/pure-unprocessed-american-kraft/https://en.wikipedia.org/wiki/Processed_cheesehttps://www.visitpasadena.com/blog/how-the-cheeseburger-was-invented-in-pasadena/https://thedairyalliance.com/blog/a-quick-bite-into-the-history-of-the-cheeseburgerhttps://www.mashed.com/2089235/cheeseburger-invention-pasadena-california/https://www.aol.com/cheeseburger-invented-louisville-restaurant-claims-103204578.htmlhttps://www.rimping.com/blog/8121/cheeseburger-history-american-iconMentioned in this episode:No sponsor AdThis is to try to get a sponsor ad.

The biggest stories on the internet from July 2nd, 2026.Please consider buying us a coffee or subscribing to a membership to help keep Centennial World's weekly podcasts going! Every single dollar goes back into this business

For today's show, we're airing our first joint episode with She's My Cherry Pie, Cherry Bombe's baking podcast hosted by Jessie Sheehan. Today's guests are Connie McDonald and Pam Weekes, the founders of Levain Bakery, the beloved New York bakery known for its signature thick cookies. Levain started as a small bread shop on the Upper West Side in 1995, and has since grown into one of the most recognizable bakeries in the country, with more than 20 locations and fans lined up for their famous chocolate chip walnut cookies. Connie and Pam join host Jessie Sheehan to talk about how they met while training for triathlons, how their bread business began with the support of Anthony Bourdain, and how a call from then-New York Times columnist Amanda Hesser helped put their now-iconic cookie on the map. Connie and Pam also talk about their memoir, “Levain Bakery: A Story of Friendship, Community, and Cookies,” and why community has always been at the heart of Levain. Thank you to Nonino & Fisher & Paykel for supporting our show. Thank you to S. Pellegrino for supporting our show. Learn more and follow the 2026–2027 competition at sanpellegrinoyoungchefacademy.com.  Click here to order The Game Changers Issue of Cherry Bombe Magazine. Sign up for our free She's My Cherry Pie & Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Levain: Instagram, website, "Levain Bakery" book More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Cheesy and Fondue learn about the oldest burned cheese in the world. We talk about campfires, melty cheese, a Chicago/Greek cheese invention, we discuss a Norwegian Tunnel and we find out if cheese can be used as a candle. And of course, we tell a very cheesy joke!***There is no cheesy sponsor for this episode. Do you want to trade some cheese for a host read ad?Contact us at info@justcheesy.com***Why is cheddar the most dangerous of all the cheeses? Because it is very sharp! Want more entertainment like this? Check us out at www.justcheesy.com and everywhere you enjoy social media.Show Noteshttps://www.npr.org/sections/thesalt/2016/09/21/494748670/3-000-year-old-cooking-fail-found-at-a-danish-dig-sitehttps://www.smithsonianmag.com/smart-news/archaeologists-find-ancient-pot-traces-3000-year-old-burnt-cheese-180960475/https://www.zmescience.com/science/archaeology/neolithic-cheese-making-13122012/https://www.mentalfloss.com/science/archaeology/archaeologists-discover-pot-3000-year-old-burnt-cheesehttps://en.wikipedia.org/wiki/Raclettehttps://www.foodrepublic.com/1731153/what-is-raclette-vs-fondue-difference/https://www.aboutswitzerland.eda.admin.ch/en/fondue-the-convivial-swiss-dish-par-excellencehttps://www.greatbritishchefs.com/features/fondue-origins-customshttps://www.murrayscheese.com/wom/recipe/classic-fondue?srsltid=AfmBOooCoAeGtNhbxeV4zIjm-WBRmIB5hKAMzyy1-KR9IYzy550t87rAhttps://www.foodrepublic.com/1459402/fondue-la-religieuse-browned-cheese-delicacy/https://1001fondues.com/en/table-arts/the-religieuse-fondues-best-kept-secret/?srsltid=AfmBOorDKx51KfcgbopH8-4sN-RO-c2gka58eNb72JEdi_5gLlRiDitWhttps://www.cheeseprofessor.com/blog/the-rituals-of-the-fondue-partyhttps://www.chicagomag.com/dining-drinking/september-2016/opa-in-praise-of-flaming-saganaki/https://www.olivetomato.com/saganaki-greek-fried-cheese/https://www.tasteatlas.com/flaming-saganakihttps://www.apurepalate.com/saganaki-recipe/https://www.npr.org/sections/thetwo-way/2013/01/23/170057690/burning-cheese-closes-norwegian-road-for-dayshttps://norskstoryteller.com/home/norsk-storyteller-newsletter/brunost-fire/https://www.cracked.com/article_31141_an-accidental-norwegian-goat-cheese-fire-burned-for-days.htmlhttps://www.kiwico.com/diy/cooking-baking/kitchen-science/edible-candle?srsltid=AfmBOorjLex4onfUOglUwlYEML8JDMrDkgvesuRFDOzuPSBIwcDvk6vshttps://gippslandunwrapped.com/2016/01/31/this-discovery-lit-my-fire-literally/https://chosingkepin.com/products/red-cheese-wheel-candleMentioned in this episode:No sponsor AdThis is to try to get a sponsor ad.

Today's guests are Connie McDonald and Pam Weekes, the founders of Levain Bakery, the beloved New York bakery known for its signature thick cookies. Levain started as a small bread shop on the Upper West Side in 1995, and has since grown into one of the most recognizable bakeries in the country, with more than 20 locations and fans lined up for their famous chocolate chip walnut cookies. Connie and Pam join host Jessie Sheehan to talk about how they met while training for triathlons, how their bread business began with the support of Anthony Bourdain, and how a call from then-New York Times columnist Amanda Hesser helped put their now-iconic cookie on the map. Connie and Pam also talk about their memoir, “Levain Bakery: A Story of Friendship, Community, and Cookies,” and why community has always been at the heart of Levain. Subscribe to our Substack for more baking news and recipes. Click here to order The Game Changers Issue of Cherry Bombe Magazine. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Levain: Instagram, website, "Levain Bakery" book More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Cheesy and Fondue learn Scandinavian cheeses. We talk about a non-cheese cheese in Norway, romance in Sweden, the woman who created Havarti, a secret recipe and the cheese slicer. 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.cheeseprofessor.com/blog/7-great-danish-cheeses-you-should-knowhttps://cheesescientist.com/trivia/brunost/https://www.lifeinnorway.net/the-norwegian-phenomenon-of-brown-cheese/https://www.visitnorway.com/things-to-do/food-and-drink/brown-cheese/https://vasterbottensost.com/en/the-story-of-the-beloved-swedish-cheese/https://swedishness.ch/blogs/news/vasterbotten-the-cheese-from-the-universe?srsltid=AfmBOooP7UT3MM85R-Sr5Qw0CsjgO6IMIT6tMDEnFfG-s4WEpwjLWovShttps://cheesescientist.com/trivia/vasterbottensost/https://en.wikipedia.org/wiki/Västerbotten_cheesehttps://swedishness.ch/blogs/crayfish/swedishcheesepie?srsltid=AfmBOor07nLFcPmx8bkCMma0qzeLyu65E9tckdjxfN-1lbQoUKFzDYLphttps://en.wikipedia.org/wiki/Hanne_Nielsenhttps://en.wikipedia.org/wiki/Havartihttps://www.castellocheese.com/en-us/pgi/https://thecheeseatlas.com/cheese-profiles/havarti/https://culturecheesemag.com/cheese-library/Jarlsberghttps://www.jarlsberg.com/articles/qahttps://en.wikipedia.org/wiki/Jarlsberg_cheesehttps://thecheeseatlas.com/cheese-profiles/jarlsberg/https://www.google.com/search?client=safari&rls=en&q=WikiCheese+%2F+Jarlsberg&ie=UTF-8&oe=UTF-8https://recipereminiscing.wordpress.com/2017/10/03/the-history-of-jarlsberg-cheese/

Today's guest is Elisa Marshall, the co-founder and creative director of Maman, the beloved café and bakery, and lifestyle brand, with over 50 locations in North America. She's also the co-author of “Maman: The Cookbook: All-Day Recipes to Warm Your Heart.”  Elisa joins host Jessie Sheehan to talk about the childhood memories that inspired Maman and shares how her love of vintage pieces, blue-and-white florals, Martha Stewart, and family recipes helped shape the cafe's signature aesthetic and menu.  She also walks Jessie through her S'mores Cookie Bar recipe from “Maman: The Cookbook.” It's a playful hybrid of s'mores and chocolate chip cookies, studded with graham crackers, mini marshmallows, and two kinds of dark chocolate. Elisa explains why she loves to incorporate both chocolate wafers and chopped bar chocolate, why the bars bake at a lower temperature than cookies, and why adding extra chocolate and marshmallows midway through the bake is essential. Click here for Elisa's S'mores Cookie Bar recipe from the “Maman” cookbook.  Subscribe to our Substack for more baking news and recipes. Click here to order The Game Changers Issue of Cherry Bombe Magazine. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Elisa: Instagram, Maman, “Maman” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Welcome to another episode of Death Don't Do Fiction, the AIPT Movies podcast! The podcast about the enduring legacy of our favorite movies! It's June, so that means it's time for our “Junesis” series! Where we cover movies based on/revolving around video games! In this week's episode, Alex, Tim, and first time guest Gordon Jones discuss the first ever video game movie sequel, 1997's Mortal Kombat: Annihilation! Daddy issues! Cyber Ninjas! A hot goth baddie! Animalities! A lady with four arms kinda! Speedy sleeve removal! Goofy cybernetically-enhanced arms! Abundant flips! Evil eyebrows! Weird gyroscopic transport spheres! Surprise landmarks! Fun miniature FX! Cheesy designs and poorly executed CGI monsters! Excessive use of possibly one sandpit! Fun sets! Extra budget for campiness! An occasionally imposing villain! Awkward attempts to emulate gameplay! Shockingly few fatalities! An iconic soundtrack that does a lot of heavy lifting! Very noticeable recasting! Nearly-great fight scenes featuring stunt performances from future action movie legends Tony Jaa and The Furious director Kenji Tanigaki! All that and more in this infamous sequel that resulted in Paul W.S. Anderson holding onto the Resident Evil franchise like his life depended on it! In addition, the gang shares some spoiler-free thoughts on Maggie Gyllenhaal's The Bride, Backrooms, and Travis Knight's Masters of the Universe, while Alex declares his new found love for the filmography of Korean director Ryoo Seung-wan, including Humint, Veteran, I, the Executioner, The City of Violence, The Battleship Island, and Escape from Mogadishu! You can find Death Don't Do Fiction on Apple Podcasts, Spotify, or wherever you get your podcasts. As always, if you enjoy the podcast, be sure to leave us a positive rating, subscribe to the show, and tell your friends! The Death Don't Do Fiction podcast brings you the latest in movie news, reviews, and more! Hosted by supposed “industry vets,” Alex Harris and Tim Gardiner, the show gives you a peek behind the scenes from two filmmakers with oddly nonexistent filmographies. You can find Alex on Twitter, Bluesky, or Letterboxd @actionharris. This episode's guest, Gordon Jones, can be found on instagram @heyitzjonesy. Tim can't be found on social media because he doesn't exist. If you have any questions or suggestions for the Death Don't Do Fiction crew, they can be reached at aiptmoviespod@gmail.com, or you can find them on Twitter or Instagram @aiptmoviespod. Theme song is “We Got it Goin On” by Cobra Man.

Join Kirsten Miller for a conversation on what hospitality looks like as a grandmother. In this episode, we discuss how to be GREAT in your role as a grandma, mother-in-law, and parent to adult children. Kirsten shares many creative ways to spend time with your grandchildren, along with tips for hosting large, kid-filled gatherings. We reflect on seasons of life, the gifts God has given each of us, and a book that helped shape Kirsten's perspective. We hope this discussion encourages you and equips you with tools to be a wise and godly woman who cultivates a family in good fellowship with close relationships. We're so glad you're here! Visit www.comeoverfordinner.com for recipes, product links, and more!

Cheesy and Fondue talks about cheese for breakfast. We talk about the history of breakfast as we know it today. We discuss pastries, cheese bread and even hot chocolate. 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://amazingfoodanddrink.com/evolution-of-breakfast-traditions/https://food2mouth.com/evolution-of-breakfast-worldwide/https://eatshistory.com/pao-de-queijo-brazils-beloved-cheese-bread/https://www.chebe.com/pages/history-of-pao-de-queijo-brazilian-cheese-bread?srsltid=AfmBOoryH9YvkOxevvdZ8QpA4Jbf35ECcaF3_mg7T8gRCS7pkc2jHwpkhttps://pt.wikipedia.org/wiki/Pão_de_queijohttps://fooddrinklife.com/traditional-colombian-food/https://arepasdelgringo.com/colombian-hot-chocolate-melted-cheese/https://www.mycolombianrecipes.com/cheese-cornmeal-patties-arepas-de-queso/https://immigrantstable.com/authentic-colombian-cheese-arepas/https://www.tastyaz.com/colombian-cheese-arepas-from-encanto/https://cheesegrotto.com/blogs/journal/history-of-cheese-part-1-the-ancient-origins-of-cheese?srsltid=AfmBOoqXTY8e5Nba22Kje8SB7bVxjrAK4oBi-1fxt7mg8KrVXgoxA2pshttps://www.harryanddavid.com/articles/food-drink/breakfast-around-the-world?srsltid=AfmBOooKE8_aGYC9G8D_BYaSTORkwsHHcViRr1vqCOuSdhtM9ycDQO_6https://www.mashed.com/39347/bizarre-things-rest-world-eats-breakfast/https://en.wiktionary.org/wiki/breakfasthttps://en.wikipedia.org/wiki/Breakfasthttps://www.dictionary.com/articles/fastinghttps://en.wikipedia.org/wiki/Fastinghttps://adlofit.medium.com/a-brief-history-of-breakfast-and-why-you-should-skip-it-e128111aec25

Today's guest is Dan Pelosi, a recipe developer, bestselling cookbook author, New York Times contributor, designer, and the beloved creator behind Grossy Pelosi. His latest book, “Let's Party,” features more than 100 recipes organized into themed dinner parties with menus for every season and occasion, plus tips and tricks for becoming the best host you can be. Dan joins host Jessie Sheehan to talk about his early food memories, making “yuck cakes” with his grandpa, growing up in a family that prioritized food above all else, and the Italian American basement kitchen where his love of cooking was born. He also shares stories about catering his sister's sleepovers as a kid, the secret ingredient in his mom's carrot cake, and how he pivoted from a career in design to food.  Dan also walks Jessie through his Death by Chocolate recipe for New York Times Cooking. It's a trifle-like dessert layered with chocolate cake, chocolate pudding, whipped cream, and a crunchy topping of crumbled Oreos or chopped toffee candy bars. Dan shares the funny story behind the dessert, why he loves a cornstarch-set pudding, and why it's the perfect make-ahead treat for Father's Day and any summer barbecue. Click here for Dan's Death by Chocolate recipe on New York Times Cooking. Subscribe to our Substack for more baking news and recipes. Click here to pre-order The Game Changers Issue of Cherry Bombe Magazine. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Dan: Instagram, "Let's Party" cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today's guest is Anna Stockwell, a recipe developer, food stylist, writer, culinary consultant, and video host. Anna has been a senior food editor at Epicurious and Bon Appétit, and is the author of two cookbooks, “For the Table” and her newest, “The Butter Book.” Anna joins host Jessie Sheehan to talk about growing up in a food-loving family, baking birthday cakes with her mom, and how she found her way into the kitchen professionally. She also does a little deep dive into butter—its history, why she loves cultured butter, when the brand really matters in a recipe, and more. Anna also walks Jessie through her Birthday Butter Cake recipe from “The Butter Book.” She explains why she loves the reverse creaming method, why she coats her cake pans with butter and sugar (instead of flour), and how boiling water helps create a glossy chocolate American buttercream.  Click here for Anna's Birthday Butter Cake recipe from “The Butter Book.” Subscribe to our Substack for more baking news and recipes. Click here to pre-order The Game Changers Issue of Cherry Bombe magazine. Click here for tickets to our upcoming Supper Club Series in Miami on June 23rd.   Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Anna: Instagram, “The Butter Book” More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Best cheesy foods, and Ricky Horton talks bouncing back!- h2 full 2198 Thu, 04 Jun 2026 20:23:00 +0000 rBvvGwoj4YK4DdXRfFZYBboi6pFdqZ5W comedy,religion & spirituality,society & culture,news,government The Dave Glover Show comedy,religion & spirituality,society & culture,news,government Best cheesy foods, and Ricky Horton talks bouncing back!- h2 The Dave Glover Show has been driving St. Louis home for over 20 years. Unafraid to discuss virtually any topic, you'll hear Dave and crew's unique perspective on current events, news and politics, and anything and everything in between. © 2025 Audacy, Inc. Comedy Religion & Spirituality Society & Culture News Government https://player.amperwavepodcasting

See omnystudio.com/listener for privacy information.

Zach Wolchuk and Gavin Dawson debate whether the Texas Rangers should prioritize chemistry or high-profile talent like Corey Seager. They analyze the Spurs' recent playoff struggles against the New York Knicks before ranking the top ten cheesy foods and discussing NBA Finals storylines with ESPN reporter Kane Pitman. 01:50 - Cowboys OTAs and Rangers 08:10 - Rangers Standings and Guardians 12:30 - Spurs vs Knicks Breakdown 19:50 - Community Activist Drama Clip 24:40 - College Softball World Series 28:30 - Top 10 Cheesy Foods 35:55 - Kane Pitman Finals Report

Join Kirsten Miller for a conversation on what hospitality looks like as a grandmother. In this episode, we discuss how to be GREAT in your role as a grandma, mother-in-law, and parent to adult children. Kirsten shares many creative ways to spend time with your grandchildren, along with tips for hosting large, kid-filled gatherings. We reflect on seasons of life, the gifts God has given each of us, and a book that helped shape Kirsten's perspective. We hope this discussion encourages you and equips you with tools to be a wise and godly woman who cultivates a family in good fellowship with close relationships. We're so glad you're here! Visit www.comeoverfordinner.com for recipes, product links, and more!

Sarah is back from Florida, Matty is giving his “pro tips” on slot machines, and Vinnie is recommending a cheesy movie. It's officially summer!

SPOILERS INSIDE THIS EPISODE!Hey Gorgeous!I like everyone else has been utterly obsessed with Off Campus and for good reason. This show goes so far beyond a "cheesy Rom Com". I break down all of my favorite themes in this show and why I think this is one of the best shows every made, especially how and why I believe that this female centered media is what we need! Don't forget the mid year sale until June 3rd....The Legacy Intensive is 40% off: https://themagneticwoman.com/legacyMystics, Harlots and Heretics is 50% off with code MIDYEAR :https://themagneticwoman.com/forbiddenSave $500 on The Mary Magdalene Retreat with code RETREAT : https://themagneticwoman.com/luxury-retreat

Today's guest is Marie Frank—a recipe developer and pastry chef based outside of Copenhagen. She's also the creator of the Substack newsletter “More Than Sweet,” and the author of the new book, “More Than Sweet: Desserts with Flavor,” which features elevated recipes for cakes, cookies, frozen desserts, custards, tarts, and more. Marie joins host Jessie Sheehan to share how she became fascinated with complex flavors in desserts, despite not having a sweet tooth, and how an online baking community helped her develop pastry skills while she was at home on maternity leave.  Marie also walks Jessie through her Brunsviger recipe from her book. It's a traditional Danish yeasted cake topped with a gooey brown sugar caramel—Marie describes it as the love child of a sticky bun and focaccia. Her version gets a flavorful twist with roasted grapes and rosemary, and she explains why this cake is especially delicious with ice cream. Click here for Marie's Brunsviger with Grapes & Rosemary recipe from “More than Sweet.”  Subscribe to our Substack for more baking news and recipes. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Marie: Instagram, More Than Sweet Substack, "More Than Sweet" cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

It's This Week in Bourbon for May 29th 2026. New updates happening in the Uncle Nearest case, Wild Turkey brings back the Cheesy Gold Foil, and Bardstown Bourbon Company is going to Mars.Show Notes: A federal judge has expanded Uncle Nearest's receivership to investigate a secret $20 million loan from Jay-Z's firm. Blending pioneer Nancy Fraley is retiring from Jos. A. Magnus & Co., leaving her legacy with Head Distiller Will Fabry. The Kentucky Bourbon Festival introduces a secure, face-value official ticket resale platform via TIXR. Filmland Spirits releases The Crimson Cask, a 90-proof noir-inspired bourbon exclusive to Kentucky. Blue Run Spirits collaborates with the Indianapolis Motor Speedway for a limited-edition 111-proof bourbon. Evan Williams launches officially licensed America250 commemorative whiskeys, donating $75,000 to Folds of Honor. Titanic Hotel Belfast partners with Titanic Distillery to launch an exclusive historic Quarter experience package. Heaven Hill designates its 2026 Grain to Glass lineup as the "Year of Wheat" across three limited expressions. Remus Bourbon introduces the Lou Gehrig Reserve, donating proceeds to the Live Like Lou ALS charity. Shortbarrel announces the return of Sapsquatch Bourbon, utilizing a unique two-stage maple finishing method. Bradshaw Bourbon rolls out personalized engraved gift sets for Father's Day through late June. Heaven Hill releases a 10-year-old Rittenhouse Rye commemorative edition for America's 250th anniversary. Buffalo Trace revives Colonel E.H. Taylor, Jr. Four Grain and Cured Oak expressions for May 2026. Veteran-owned Four Branches Bourbon debuts Liberty Reserve to honor America's Semiquincentennial anniversary. Proof & Wood announces Tumblin' Dice 13-Year Rye, featuring a 95% rye mashbill at barrel proof. 15 STARS debuts First West Explorer, its first bourbon crafted from 100% in-house black corn distillate. Garrison Brothers launches the Ranch Reserve Series featuring PX and Oloroso sherry cask-finished Texas bourbons. Wild Turkey introduces the Austin Nichols Archives series, debuting with a 16-year-old "Cheesy Gold Foil" tribute. Bardstown Bourbon Company debuts a first-of-its-kind Japanese Single Malt co-aged blend with Hombo Shuzo. Learn more about your ad choices. Visit megaphone.fm/adchoices

John Murray, Ian Dennis & Ali Bruce-Ball look ahead to the UEFA Champions League Final. Also hear John's sit-down interview with Gareth Southgate actor, Joseph Fiennes, from new BBC drama Dear England. And who will win the Clash of the Commentators title decider? Messages, questions and voicenotes welcome on WhatsApp to 08000 289 369 & emails to TCV@bbc.co.uk01:00 John in Budapest ahead of UCL Final, 03:20 Ali back from Leipzig after Palace win Conference League, 10:30 Ian prepares to cross the Atlantic… 12:20 PSG v Arsenal preview, 20:45 Premier League final day reflections, 22:40 Nuno stays at West Ham, 24:50 Ali's special treatment at Bournemouth, 28:20 Interview with Gareth Southgate actor Joseph Fiennes, 47:35 Cheesy pub name & more dogs into the TCV XI, 52:50 Clash of the Commentators title decider!5 Live / BBC Sounds commentaries: Sat 1300 Scotland v Curaçao in Friendly, Sat 1700 PSG v Arsenal in UCL Final, Sun 1500 Brighton & Hove v Man City in Women's FA Cup Final.

Today's guest is Farideh Sadeghin. Farideh is a chef, recipe developer, video host, and food writer based in New York City. She's been the test kitchen director at Saveur and was executive culinary director at Vice's Munchies. Her first cookbook, “The Hot Dog Cookbook: 50 Recipes for the World's Best Food,” was recently released and is full of classic, international, and original takes on her favorite food. Farideh joins host Jessie Sheehan to talk about growing up in an Iranian-Italian household, how cooking became her path after college, what she learned working in restaurants in New Zealand, and how a chicken liver pâté recipe led her to Saveur. They also dive into “The Hot Dog Cookbook,” and Farideh walks us through her Klobásník recipe—a savory pastry with a yeasted dough traditionally wrapped around sausage. It's similar to a kolache and was adapted by Czech immigrants who settled in Texas. Farideh makes hers with hot dogs, Cheddar, and jalapeño. Click here for Farideh's Klobásník recipe from “The Hot Dog Cookbook.” Reserve your hot dog for The Hot Dog Edit hereLearn more about The Hot Dog Edit Subscribe to our Substack for more baking news and recipes Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Farideh: Instagram, "The Hot Dog Cookbook" More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Conway Jr Show Hour 2 (5.20) Hidden cameras, Wi-Fi jammers and home invasions — law enforcement has just nabbed thieves connected to dozens of home invasions and burglaries, including several from Colombia who’ve hit up multiple mansions in Beverly Hills. One of their tricks? Following people on social media to target their jewelry, designer clothes and accessories. So, if you’re going out of town, don’t post your vacation photos. The times they are a-changin' — for Jell-O! It’s nixing artificial sweetening and flavor. Pizza Hut wants to make dining out more of an experience like it was back in the ’90s. On Monday we celebrate people who made the ultimate sacrifice for our country. KFI’s Andy Riesmeyer did a deep dive into Route 66, which starts in Santa Monica and ends in Chicago, and visits the pitstop town of Barstow. How much does the most expensive home for sale in Barstow cost? Let’s find out! See omnystudio.com/listener for privacy information.

Today's guest is Lisa Steele. Lisa is a fifth-generation chicken keeper, Maine master gardener, TV personality, and founder of Fresh Eggs Daily, her brand and blog devoted to backyard chickens, gardening, and seasonal living. Lisa is also a cookbook author and recently released her new book, “In Season: 125+ Sweet and Savory Recipes Celebrating Simple, Fresh Ingredients.”  Lisa joins host Jessie Sheehan to talk about growing up across the street from her grandparents' chicken farm, baking angel food cake with eggs from the family flock, and how raising chickens led to her blog, books, TV show, and natural poultry product line.  Lisa also walks Jessie through her recipe for pannukaku, the Finnish oven pancake with a custardy interior and puffy, golden brown exterior. Lisa's version is savory with a ricotta honey whip, peas, asparagus, soft-cooked eggs, and honey mustard dressing. Click here for Lisa's Finnish Oven Pancake with Ricotta Honey Whip, Peas, and Asparagus from “In Season.” Subscribe to our Substack for more baking news and recipes. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Lisa: Instagram, website, “In Season” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook