Podcasts about Cheesy

Today's guest is Tanya Bush, a writer, editor, and pastry chef. She's the co-founder of the indie magazine Cake Zine and the author of the new book “Will This Make You Happy: Stories and Recipes from a Year of Baking.” Her work has appeared in The New York Times, New York Magazine, Eater, and more, and she's also the pastry chef at Little Egg and Table of Contents in Brooklyn. Tanya joins host Jessie Sheehan to talk about the year that changed everything for her—living through the pandemic, losing her job, starting an anonymous baking Instagram account, and deciding to become a pastry chef—and how it inspired her debut book.  The duo also walk through Tanya's Toasted Poppy Seed Cruller with Lemon Curd recipe from the book. The author explains why she adds a touch of whole wheat flour for texture, why freezing the crullers before frying is key to a crisp exterior and custardy center, and how glazes are the ultimate blank canvas for creativity.  Click here for Tanya's Toasted Poppy Seed Cruller With Lemon Curd recipe.  Get our Mom's the Bombe Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Tanya: Instagram, Cake Zine, “Will This Make You Happy” book More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

This is a free preview of a paid episode. To hear more, visit themmadrawpodcast.substack.comThe UFC is once again on the road this weekend, with Mexico as the destination. However, this card is a sad reminder of what the UFC has become, a content mill. Never mind that the stats are abysmal, just look at the matchmaking. Giving Lone-er Kavanagh a step up in competition of this magnitude while coming off such a devastating loss is complete madne…

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This week, Des and Chris are back on a dialer-heavy episode talking about their best cheesy slogans for life.  Get tickets to see Hannah on tour here. Get tickets to see Des on tour here.

Cheesy and Fondue celebrate the Year of the Horse. We talk Chinese New Year. We find out if you can milk a horse, make cheese from said milk and if horses can eat 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 ***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.chinahighlights.com/travelguide/chinese-zodiac/https://en.wikipedia.org/wiki/Caciocavallohttps://www.cheese.com/caciocavallo/https://en.wikipedia.org/wiki/Mare_milkhttps://charlottecooktravel.substack.com/p/drinking-fermented-horse-milk-inhttps://culturecheesemag.com/blog/a-cheesemakers-horseback-journey-through-mongolia/https://www.thesleepycheese.com/home/2018/9/21/kzhttps://www.cheese.com/blog/can-horses-eat-cheese/

Today's guest is Spring Council, a chef, cooking instructor, former restaurateur, and the daughter of legendary Southern chef Mildred “Mama Dip” Council of Mama Dip's Kitchen in Chapel Hill, North Carolina. Spring just released her debut cookbook, “Southern Roots: Recipes and Stories from Mama Dip's Daughter,” celebrating four generations of Black restaurateurs and the community her family nourished through food. Spring joins host Jessie Sheehan to talk about growing up the youngest of eight in a family of cooks, learning through “dump cooking” and oral recipe sharing, and watching her mother build a beloved restaurant with just $64. She also walks Jessie through her Chocolate Bread Pudding with Candied Bacon from “Southern Roots.” This dish features grated bread for a tender, almost cake-like texture, plus bourbon, maple syrup, chocolate, and salty-sweet bacon. Spring explains why she uses breadcrumbs instead of cubes, how baking powder changes the structure of the pudding, and why the inclusion of bourbon makes this dish unforgettable. Click here for Spring's Chocolate Bread Pudding with Candied Bacon recipe.  Get our Mom's the Bombe Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Spring: Instagram, website, “Southern Roots” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Gary sounds off on celebrity relationship mess, calling Megan Thee Stallion's $275,000 Bentley birthday gift from Thomas an insult and warning how gifts get snatched back after breakups. He also talks about Cardi B's public humiliation involving a sports player and brings up Fantasia's 11-carat anniversary ring while repeating her dad's concern that her husband may be taking her money. Guest Tay Cheesy joins to share her dance career (starting after graduating Jackson State in 2020), working with southern soul artists including 803 Fresh, plus Jon Batiste and Big Freedia, and gives behind-the-scenes details on choreographing for BET under tight time. She talks relocating to Atlanta, dropping feel-good “rap sing” dance music with DJ support, and promotes her June 14 “Big Boss Birthday Bash” trail ride in Stockbridge, Georgia. Learn more about your ad choices. Visit megaphone.fm/adchoices

Every morning at 7:30, YOU will have a chance to 'place your bet' on how many questions (out of 5) Kendra will get right based on the topic of the day. If your number guess matches with her correct number of answers, you win!

CHICKENLESS KFC?!?! This slop bowl hardly stays together and it's kind of like the IDEA of poutine? These Chick'n Pigs are gettin after it. Toothy can't stop Our Heroes. FOOD COURT Wednesday the 25th! Send in your Food Court crimes NOW and join the discord at Patreon.com/100percenteat New year, new merch (for you) https://100percenteat.store Support us directly https://www.patreon.com/100percenteat where you can join the discord with other 100 Percenters, stay up to date on everything, and get The Michael, Jordan Podcast every Friday. Follow us on IG & Twitter: @100percenteat Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to another episode of Death Don't Do Fiction, the AIPT Movies podcast! The podcast about the enduring legacy of our favorite movies! This February we're kicking off our “Fast February” series, where we cover the movies that made Vin Diesel a star and taught the world to live their lives one quarter mile at a time, The Fast & Furious franchise! In this week's episode, Alex, Tim, and returning guest Bill Mueller discuss the one that started it all, 2001's The Fast and the Furious!Limp Bizkit! Ja Rule! Cheesy lines! Chunky boots that would make Guy Fieri jealous! A fittingly quick and entertaining pace! Recognizable Los Angeles locations! Questionable car talk! Exciting new home video technology! Legally purchased DVD players! Overheated manifolds! Reckless contempt for carpooling! Shockingly organized crowds of young, illegal street racers! A guy playing guitar at a party! Product placement for Pizza Hut, Corona, and most-notably, the nitrous oxide brand NOS! A great high-speed heist to open the movie and plenty of (mostly) real stunts and action! Occasional surreal, anime-influenced racing scenes years before the Speed Racer movie came out! A versatile cast of young actors on the verge of stardom, including Vin Diesel with a rare shred of humility, Paul Walker, Jordana Brewster, Michelle Rodriguez laying the foundation for one of cinema's most iconic female action heroes, and Matt Schulze making the most of his very punchable face! A 2001 time capsule which may have borrowed heavily from Point Break, but still has great chemistry between the two leads with some impressive world building and story mechanics, and would surprisingly go on to become one of the biggest and most influential action franchises in movie history!In addition, Alex shares his spoiler-free thoughts on Spring Breakers, The Beekeeper, Lucio Fulci's dance-themed giallo Murder Rock, and Sam Raimi's return to horror, Send Help!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, Bill Mueller, can be found on Bluesky. 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.

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Cheesy and Fondue learn about Mardi Gras dishes. We talk about some of the cuisine of Fat Tuesday. We discuss dips, cakes, boudin and more. 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/Shrove_Tuesdayhttps://lenoir.ces.ncsu.edu/2025/03/favorite-mardi-gras-recipes/ https://hnoc.org/publishing/first-draft/taste-creole-and-cajun-cuisine-10-storieshttps://boudreauxsbackyard.com/blogs/recipes/muffaletta-dip?srsltid=AfmBOoqoGbxs80EJV4eOmZdaNwvqEU023n5qdt1VOLBj0zGRz34VDr84https://bakedbree.com/king-cakehttps://roadfood.com/restaurants/boudin-king/https://www.facebook.com/CreativeCajunCooking/videos/mardi-gras-dip-recipe-great-as-a-dip-for-crackers-or-add-cream-cheese-to-make-it/1398101951598415/ https://spicysouthernkitchen.com/french-quarter-pecan-cheese-spread/https://www.4theloveoffoodblog.com/mardi-gras-cajun-beer-cheese-dip/https://www.delish.com/entertaining/g2166/mardi-gras-food-recipes/?

Claire Saffitz is back on our show! Claire is a beloved baker, dessert authority, and the author of two New York Times bestselling cookbooks—Dessert Person and What's For Dessert. She also hosts the hit YouTube show, “Dessert Person.”Today, Claire walks host Jessie Sheehan through her Molten Chocolate Olive Oil Cake recipe from What's For Dessert. It's a decadent dessert that's deceptively simple. She explains why she uses olive oil instead of butter in the batter and how to get the center perfectly molten. She also tells Jessie about the baked goods she ate and baked growing up, her mom's recipe collection, her love for Martha Stewart's Pies & Tarts book, and how the “Claire Recreates” series came to be.Click here for Claire's Molten Chocolate Olive Oil Cake recipe. Pre-order our Mom's the Bombe IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, tickets to upcoming events, and more.More on Claire: Instagram, YouTube, “What's For Dessert” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

First off, I'm happy to announce Sean has returned! This week, we're talking about a framework can do the work (and produce the results) of a $30,000 per month agency. Make no mistake, this framework includes A.I., but it's not "just" a.i. It turns out the "new tech" works best when you marry it to some "old techniques"​. Spiritual Foundations - Let's talk about Psalm 37:4 Take delight in the Lord, ​ and he will give you the desires of your heart. ​Does this mean that the faithful followers get everything they want? Would truly taking delight in the Lord change your desires? Feature Presentation ​ AI's role in business Where to start with all of this new stuff What can it really do for you? (and, what you must still do for yourself) A simple, modern marketing framework that works for any business AIDA - Attention, interest, desire, action The "infomercial" formula. Cheesy, but effective. How would it work for a coffee shop? What's on tap for next week How You Can Help Subscribe to the show in Apple Podcasts or on Spotify, and give us a rating and review. Make sure you put your real name and website in the text of the review itself. We will definitely mention you on this show. Questions or comments? Connect with Ray on Facebook, Twitter, and Instagram Visit Ray's community on Facebook – This is a friendly group of writers, entrepreneurs, and coaches who share ideas and helpful advice.

Cheesy and Fondue get ready for the Big Game. We talk about The Big Game snack stats. We find out how much cheese we're going to consume during the game. We hear about cheeses from New England and Seattle. And of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesyNeed some last minute recipes for today's BIG Game? Check out our bloghttps://www.justcheesy.com/the-blog***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 NotesStatshttps://www.instacart.com/company/data-trends/instacart-s-2026-snacktime-report-what-americans-are-craving-for-the-big-gamehttps://www.delish.com/food-news/a70125032/states-order-most-pizza-super-bowl-sundayhttps://rotogrinders.com/articles/super-bowl-snack-index-4177827https://www.prnewswire.com/news-releases/americans-to-devour-29-million-pounds-of-cheese-for-the-big-game--thats-enough-to-fill-a-14-pound-cheese-basket-for-every-philly-and-kc-resident-302368131.htmlhttps://www.foodandwine.com/most-popular-super-bowl-snacks-in-america-instacart-report-11884740https://www.everettpost.com/state-news/seattle-economy-benefiting-from-seahawks-super-bowl-run-at-least-in-the-short-termhttps://www.globenewswire.com/news-release/2026/01/29/3228786/0/en/Savory-Snack-Food-Sales-Jump-to-742-Million-During-Super-Bowl-Week-2025.htmlhttps://www.newyorkjets.com/news/jets-parmigiano-reggiano-announce-multi-year-partnership-09-04-2025Patriotshttps://www.tasteatlas.com/best-rated-cheeses-in-new-england

Today's guest is Mia Castro, a chef, cookbook author, and TV personality based in New York City. She's been on “Chopped,” “Hell's Kitchen,” and “Beat Bobby Flay,” and she's releasing her debut cookbook, “Cocina Puerto Rico: Recipes from My Abuela's Kitchen to Yours.” Mia joins host Jessie Sheehan to talk about growing up in Puerto Rico, trailing her abuela through the kitchen, and spending afternoons at neighborhood panaderías. She shares how long calls with her grandmother became the foundation for her book, the challenges of translating “a ojo” (by eye) cooking into written recipes, and more.Then, she walks Jessie through her Milkiest Tres Leches cake recipe. Mia shares smart tips on soaking, poking, and baking to get the perfect texture, and her two toppings of choice: a silky Italian meringue or a fluffy coconut cloud whip.Click here for Mia's Milkiest Tres Leches recipe. Order The Cake IssuePre-order our Galentine's Day IssueBombesquad Bazaar tickets hereJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, tickets to upcoming events, and more.More on Mia: Instagram, “Cocina Puerto Rico” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Cat Beast ThemeSpirit - I Got A Line On You Count Five - Psychotic Reaction Cake - It's Coming Down Modern English - After The Snow Vince Guaraldi Trio - Skating The Damned - Making Time The Beatles - Polythene Pam Joyce Manor - The Opossum The Bombshells - Treat Him Right Heart Beats - Little Latin Lupe Lu The Collins Kids - Mercy The Exotic Ones - Cat Beast Party Tropical F@ck Storm - Bloodsport The Cure - The Blood Supergrass - Bad Blood Riverdales - Blood On The Ice Smithereens - Mr. Eliminator Tears For Fears - Change Matthew Sweet - Everything Changes The Vaccines - Change Of Heart The New Pornographers - The Laws Have Changed Robert Hazard & The Heroes - Change Reaction 

In this week's episode we spotlight a European breed of chicken that should be better known - the Lakenvelder! We also discuss our best tips for choosing and raising friendly chickens, share our recipe for Cheesy Spinach and Artichoke Baked Eggs, and include a Seed Spotlight on the Sparkler White Tip radish.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/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/Metzer 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 Spinach and Artichoke Egg Bake - https://coffeewiththechickenladies.com/farm-fresh-egg-recipes/cheesy-spinach-and-artichoke-egg-bake/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

This week, hosts Fondue and Cheesy are about to Fondue and Find out. We talk about the history of Fondue and the Swiss Cheese Union. We tackle the controversial question is Nacho, Queso, Velveeta...Fondue? 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 Noteshttps://nationaltoday.com/national-fondue-month/https://www.aboutswitzerland.eda.admin.ch/en/fondue-the-convivial-swiss-dish-par-excellencehttps://www.wisconsincheese.com/the-cheese-life/article/154/history-of-fonduehttps://en.wikipedia.org/wiki/Swiss_Cheese_Unionhttps://blog.nationalmuseum.ch/en/2019/11/story-of-fondue-in-switzerlandhttps://en.wikipedia.org/wiki/Raclettehttps://acapulcos.net/from-mexico-to-baseball-the-history-of-nachos/#:~:text=Although%20now%20synonymous%20with%20nachos,were%20never%20the%20same%20again.https://en.wikipedia.org/wiki/Nachoshttps://en.wikipedia.org/wiki/Cheez_Whizhttps://en.wikipedia.org/wiki/Easy_Cheesehttps://www.smithsonianmag.com/arts-culture/there-is-no-shortage-history-when-it-comes-velveetahttps://www.foodrepublic.com/2017/10/03/history-chile-con-quesohttps://howardscreek.com/the-history-of-beer-cheesehttps://modernsouth.co/arkansas-cheese-dip-history

Today's guests are Christiani Pitts and Sam Tutty, the stars of the Broadway musical “Two Strangers (Carry a Cake Across New York).” The show is a joyful, funny, and heartwarming story about chance encounters, unlikely connections, and one unforgettable day in New York City.Christiani and Sam join host Jessie Sheehan to talk about their journeys to Broadway, what it's like to carry an entire show as a two-person cast, and why “Two Strangers” has been described as a love letter to NYC. They also dive into the role cake plays in the show (yes, there is a real cake), the production's partnership with Magnolia Bakery, and their personal dessert favorites—from red velvet cake to banana pudding to caterpillar cakes. "Two Strangers" audio clip courtesy of "Two Strangers (Carry a Cake Across New York)"Order The Cake IssuePre-order our Galentine's Day IssueBombesquad Bazaar tickets hereJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, tickets to upcoming events, and more.More on Christiani: InstagramMore on Sam: InstagramMore on “Two Strangers”: InstagramGet tickets to the showMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

All The Latest Things - Cork Passports, Cheesy terms for Sex, Sydney Sweeney Knicker Empire, Vic's Cork Quiz, Pet birthdays and Phrases you hate!

Cybersecurity didn't start as a billion-dollar crime machine. It started as pranks, ego, and curiosity. That origin story explains almost everything that's breaking today. Ron sits down with Graham Cluley, one of the earliest antivirus developers turned trusted cyber voice, to trace how malware evolved from digital graffiti into organized financial warfare. From floppy disks and casino-style viruses to ransomware, extortion, and agentic AI, the conversation shows how early decisions still shape today's most dangerous assumptions. Graham also explains why AI feels inevitable, but still deeply unfinished inside modern organizations. Impactful Moments 00:00 - Introduction 04:16 - Malware before money existed 07:30 - Cheesy biscuits changed cybersecurity 13:10 - When documents became dangerous 14:33 - Crime replaced curiosity 15:23 - Sony proved no one was safe 20:15 - Reporting hacks without causing harm 24:01 - AI replacing penetration testers 29:18 - Agentic AI shifts the threat model 36:30 - Why rushing AI breaks trust Links Connect with our guest on LinkedIn: https://www.linkedin.com/in/grahamcluley/   Check out our upcoming events: https://www.hackervalley.com/livestreams Join our creative mastermind and stand out as a cybersecurity professional: https://www.patreon.com/hackervalleystudio Love Hacker Valley Studio? Pick up some swag: https://store.hackervalley.com Continue the conversation by joining our Discord: https://hackervalley.com/discord Become a sponsor of the show to amplify your brand: https://hackervalley.com/work-with-us/    

Cheesy and Fondue learn about the science behind cheese flavor. We find out about weird stuff with cheese flavor. We talk candy canes, chocolate, drinks and even toothpaste. 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.sciencedirect.com/topics/food-science/cheese-flavor?utm_source=chatgpt.comhttps://en.wikipedia.org/wiki/Queso_ice_creamhttps://www.thechocolateprofessor.com/blog/chocolate-and-cheese-together-at-last-in-a-candy-barhttps://www.wqad.com/article/news/nation-world/weird-flavor-combinations-more-frequent-on-store-shelveshttps://www.vosgeschocolate.com/products/parmesan-walnut-and-fig-chocolate-bar?srsltid=AfmBOopTh4KHIR651J7Pt8dQ2sPm9q1g_RO7ukvGOD0pwMZq29HpPXtdhttps://pancakerecipes.com/mac-and-cheese-pancakes/https://www.wisconsincheesemart.com/collections/chocolate?srsltid=AfmBOooQ_ts9fDYvTcKiWzjl7-zZc4zb3q63NtaFXRig_A_8w3ZrOYrnhttps://www.atlasobscura.com/foods/kaffeosthttps://danosseasoning.com/product/cheesoning-seasoning-medium/?srsltid=AfmBOoph5lFoOnN1OphLMljfuzowuY1TZRadhuY8siBXhC9YqXXlIsjUhttps://mcphee.com/products/mac-cheese-candy-caneshttps://robertsferrygourmet.com/products/cheesy-cheddar-almonds?srsltid=AfmBOoqLUQiBbrL3W2BYlaFz7tIdtHYcGXv_bKS1bZuwzUZ29uQv8UTihttps://www.cheeseprofessor.com/blog/3-cheese-cocktails

We're kicking off our 2026 season with Justine Doiron, the beloved creator behind Justine Snacks. Justine is a cook, recipe developer, and the author of “Justine Cooks,” a New York Times bestselling cookbook.Justine joins host Jessie Sheehan to talk about the path that led to her creative career, her childhood baking hobby, how she made her own wedding cakes, and her early days on TikTok. Then, Justine dives into her “obsessive” chocolate chip cookie behavior and the four recipes she developed for her book, specifically her Tall Rye Guy recipe. She explains how analyzing ingredient ratios changed the way she thinks about texture, spread, and flavor; why ratios matter more than technique; and why she believes cookies are best eaten warm and slightly underbaked.Click here for Justine's Tall Rye Guy Chocolate Chip Cookie recipe. Order The Cake IssuePre-order our Galentine's Day IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Justine: Instagram, website, “Justine Cooks” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

(Intro) Weekend Recap (5TYNTK) Maine ICE, Maine Fraud, Verizon Credit, Indiana Title, Patriots Win (Dirty) Nicki Minaj rips Don Lemon, Bad Bunny sets Super Bowl record, Ludacris drops from Kid Rock tour, Amanda Batula and Kyle Cooke divorce (Topic) What's something really cheesy that you secretly enjoy? (Outro) Stranger Things SNL

Cheesy and Fondue celebrate National Cheese Lovers Day. We have so many we had to create categories. We talk about our favorite Fancy Cheeses, American Style, Processed and Cheese dishes. Find out if spray cheese make our list. 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 Noteshttps://nationaltoday.com/national-cheese-lovers-day/Fancyhttps://www.cheese.com/manchego/ https://quesoslominchar.com/en/10-curiosities-about-manchego-cheesehttps://www.cheese.com/burrata/ American Stylehttps://www.lancasterfarming.com/country-life/antiques-and-history/the-history-of-philadelphia-cream-cheese-may-surprise-you/article_963f1a04-20a2-500b-b9d8-0708c4c3a15a.html https://www.usdairy.com/news-articles/did-you-know-check-out-these-8-cheese-factshttps://cabotcreamery.com/products/cheese-pepper-jack-bar-dairy?srsltid=AfmBOoqH_q6KmTY8fbWjGdnvfawK1gn-GGpuJBuDPbBL6iCZxAwkK9Jv&variant=40898733310009 https://www.wisconsincheese.com/about-cheese/muenster https://www.thespruceeats.com/what-is-a-cheese-curd-591469 Processedhttps://www.tastingtable.com/1459198/facts-know-about-canned-cheese/ https://www.foodnetwork.com/how-to/packages/food-network-essentials/what-is-american-cheese Cheese Disheshttps://en.wikipedia.org/wiki/Macaroni_and_cheese https://www.nationalgeographic.com/travel/article/everything-to-know-about-tartiflette

Summary: The fools make it out of the bogs to the city of Crossin. They meet a sewer turtle in search of a speak-easy. They explore the secret speak-easies even secreter tunnel.Support us on Patreon at www.patreon.com/CreativeTypo and get additional content at www.afoolsquest.com Cast: Mike Cole = Uorag - Druid Furbolg Shifter. Tony Kinney = Eddie Falzone - Human Wizard. Jess Owen = Adira - Fire Genasi Barbarian. Jesse Wicks = Bill Quiverlance - Human Bard. Nico Rodriguez as your DM. If you would like to follow along with our map, you can find it on our social media pages: www.Facebook.com/afoolsquest /  www.Instagram.com/afoolsquestpodcast Special thank you to our Patreon Executive Producers: Nick Mead and Patrick T ArsenaultDungeon World: https://dungeon-world.com/ Music: Music Provided in part by Midnight Syndicate. www.MidnightSyndicate.com Additional music provided by Algal the Bard. www.youtube.com/user/alvariu and Epidemic Sound

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 See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ben Maller discusses if Matt LeFleur deserves to keep his job in Green Bay, how sincere Micah Parson's endorsement of LeFleur is, Jalen Hurts' comments on the Eagles offensive coordinator, Cite the Bite, and more!See omnystudio.com/listener for privacy information.

In this amusing re-edit, my beyond talented guests sum up some of the most bizarre, whacky, infamous and sometimes puzzling movies in Clint Eastwood's filmography.   We're all fans here but there are some which pose tons of questions with can only be answered with various shrugs (if not sighs).   What's your some of your favorite cheesy Clint Eastwood movies?     GUESTS INCLUDE: Jeffrey Rhodes (Unapologetically Stupid Podcast), Jay Skipworth (Film Strip Podcast), Sean Phillips (Guys at the Movies) & Will Styer (Geek with the Clip Ons)           INTRO CLIP USED: Why Burt Reynolds & Clint Eastwood Were Fired From Universal- CONAN on TBS Interview (Jun 21, 2018)    

Cheesy and Fondue learn about the scent of cheese. We learn about why cheeses stink, how candles are made to smell like cheese and we talk scratch and sniff . We find out where we can get cheese scented items 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 Noteshttps://www.acs.org/content/dam/acsorg/pressroom/reactions/infographics/odor-of-stinky-cheese.pdfhttps://www.bmvfragrances.com/news-blogs/the-science-of-fragrance-oils-chemistry-behind-the-scentshttps://askdruniverse.wsu.edu/2021/01/15/why-do-some-cheeses-stinkhttps://en.wikipedia.org/wiki/Scratch_and_sniffhttps://science.howstuffworks.com/innovation/science-questionshttps://thestinkfactory.com/products/swiss-cheese-stickerhttps://www.thrillist.com/news/nation/qdoba-queso-candle-cheese-scented https://stinkycandlecompany.com/products/nacho-cheese-candle?srsltid=AfmBOorMTTE3NF024yUu5cs9XwKz4HL9wTYizZLIf-679mLlzBND6ePMhttps://news.kraftheinzcompany.com/press-releases-details/2022/VELVEETA-Launches-Pinkies-Out-Polish-a-Cheese-Scented-Nail-Polish-Made-Just-For-Your-Pinkies/default.aspxhttps://www.trainingsmoke.com/1oz-stinky-cheese-scented-cologne-spray.htmlhttps://www.usatoday.com/story/money/2025/07/09/panera-mac-and-cheese-lip-balm/84520520007/https://www.foxnews.com/lifestyle/kraft-giving-away-cheese-scented-incense-fans-can-breathe-cheesy.amp

CES 2026 marks a clear turning point for AI, shifting away from novelty gadgets and toward serious, category-defining products from the industry's biggest players. This episode breaks down how Nvidia, AMD, Google, Amazon, and Samsung used CES as a roadmap for where AI infrastructure, devices, and assistants are headed next—and why the conference now feels less like a tech circus and more like a declaration of intent for the year ahead. In the headlines: Wall Street's underappreciated AI risks, inflation fears tied to data center buildouts, and why markets may be pricing in revolution faster than reality.Brought to you by:KPMG – Discover how AI is transforming possibility into reality. Tune into the new KPMG 'You Can with AI' podcast and unlock insights that will inform smarter decisions inside your enterprise. Listen now and start shaping your future with every episode. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.kpmg.us/AIpodcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Zencoder - From vibe coding to AI-first engineering - ⁠⁠http://zencoder.ai/zenflow⁠⁠Robots & Pencils - Cloud-native AI solutions that power results ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://robotsandpencils.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Agent Readiness Audit from Superintelligent - Go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://besuper.ai/ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠to request your company's agent readiness score.The AI Daily Brief helps you understand the most important news and discussions in AI. Subscribe to the podcast version of The AI Daily Brief wherever you listen: https://pod.link/1680633614Interested in sponsoring the show? sponsors@aidailybrief.ai

Are you staring at a bag of lentils in your pantry that you fully meant to cook… and somehow never do? Or maybe you've got a few cans of chickpeas that always feel like a good idea in theory, but never quite turn into dinner.If beans have ever felt bland, boring, or confusing, today's episode is for you.By the end of this episode, you'll:Discover how to make lentils, chickpeas, and other pantry beans actually craveable — from using up quick cooking red lentils in an unexpected pasta dish, to a vegetarian date-studded chickpea stew that relies on canned beansFind out go-to weeknight bean-centric meals that you can whip up in 30 minutes or lessLearn about two fresh takes on bean soup: one that uses white beans and has been served in the US Senate for decades, and another that relies on simple black beans combined with a few surprising, flavorful winter veggies Press play now if you want affordable, comforting dinners that finally make good on all those beans in your pantry!***Links:LentilsOur favorite coconut red lentils from our free SubstackCurried tomato tortellini soup from 101 CookbooksEcuadorian lentil stew from Laylita.comAlison Roman's lentils with fried lemon or garlic (you can use red or yellow) ChickpeasOur chickpea episode with Sarah Bond from Live, Eat, LearnChickpea stew with dates, almonds, and orange Chickpea butternut squash tacos by Laura FuentesYotam Ottolenghi's confit tandoori chickpeas Other Beans:Amy Chaplin's spicy black bean soup, with squash, cabbage, loads of veggies Cheesy mashed white beans with kale and parm and runny egg, from Serious EatsMung bean curry from Pride of IndiaSenate bean soup by The Country CookAlso: Kari's famous white bean soup with oregano and parm, and Sonya's take on Yemenite white bean soup with zhoug***Got a cooking question?...

Cheesy and Fondue celebrate national Swiss Cheese Day! We find out about a cheese hike in Switzerland. We learn how Swiss cheese gets holes and why they don't call it Swiss cheese in Switzerland. 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 swisshttps://www.cntraveler.com/story/hiking-switzerlands-cheese-trails https://www.fieldmag.com/articles/grindelwald-switzerland-hikers-guidehttps://www.bluewin.ch/en/news/switzerland/a-cheese-war-rages-between-switzerland-and-austria-2945460.htmlMhttps://www.dispatch.com/story/sponsor-story/american-dairy-association-mideast/2025/12/18/top-holiday-gift-ideas-from-11-ohio-cheesemakers/87809814007/https://www.newyorker.com/tech/annals-of-technology/how-does-swiss-cheese-get-its-holeshttps://www.npr.org/2025/11/18/nx-s1-5610464/a-swiss-gruyere-with-savory-butterscotch-notes-is-crowned-the-worlds-best-cheesehttps://www.iflscience.com/for-centuries-nobody-knew-why-swiss-cheese-has-holes-then-the-mystery-was-solved-81178

Cheesy and Fondue talk about seasonal cheese. We talk Winter cheeses, cheese at an airport, cheese as a comfort food and a cheese diet. We learn about how to help birds and how cheese by-products can clear our roads in Winter. 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.deliciousmagazine.co.uk/why-cheese-is-as-seasonal-as-fruit-and-veg/amp/https://www.dmagazine.com/food-drink/2017/01/winter-cheeses-are-worth-waiting-for/https://vaughancheese.com/blogs/journals/winter-cheese?srsltid=AfmBOorzUkAE6mM-OBZjvEQcKMy6G3a1L526jO3D1xKAn_mPefjIsxZVhttps://wbznewsradio.iheart.com/content/boston-snowport-attendees-react-to-viral-smelly-cheese-sandwich/https://www.spokesman.com/stories/2025/dec/10/krafts-65-inch-mac-cheese-box-sold-out-at-walmart-/https://www.grocerybusiness.ca/canadians-find-comfort-in-cheese-study/https://www.nottinghampost.com/news/uk-world-news/people-told-stop-throwing-away-10653274.amphttps://www.goodhousekeeping.com/uk/health/a69683122/alpine-diet-to-ward-off-colds/https://pmc.ncbi.nlm.nih.gov/articles/PMC10143808/https://www.rfdtv.com/wisconsin-is-using-cheese-brine-to-treat-roads-ahead-of-winter-storms

We're celebrating 2025 by re-airing our top episode of the year—host Jessie Sheehan's interview with Nicola Lamb! Nicola is a London-based pastry chef and the author of “Sift: The Elements of Great Baking.” She has a pop-up bakery, Lark, and writes the popular Substack newsletter Kitchen Projects.Nicola joined Jessie earlier this year for a deep dive into one of the world's most loved pastries: the croissant. She talks about the complexities of adapting her recipe for home bakers after years of producing 10,000 croissants a week in a professional bakery. The duo get deliciously nerdy about technique—from lamination to honeycomb structure—and what it really takes to perfect this baked good at home. Nicola also opens up about her winding culinary path, from being “the office cake lady” to honing her craft at Dominique Ansel's famed NYC bakery.For Nicola's croissant recipe, check out her book, “Sift.”Click here for Nicola's French Toast Cinnamon Buns recipe. Thank you to Diamond Nuts & California Prunes for their support. Order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Nicola: Instagram, Substack, “Sift” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Head Cheese is one of those strains that sounds like it should be illegal to name, then you try it and go, ok… I get it. This one comes in like a comfort strain, smooth on the pull, not trying to fight you, just sliding in and turning the volume down on life. It's a hybrid that leans indica, and it feels like it, not in a “glued to the couch forever” way, more like a cozy weighted blanket inside your skull. The mood shift is the headline here, happy, giggly, euphoric, like your brain remembered it's allowed to have a decent day.The name isn't subtle either, it's got that loud cheesy funk. Not “hint of cheese,” not “maybe a little,” it's full charcuterie board, aged parmesan vibes. The kind of smell that makes you laugh because it's so specific. Terp-wise, we're seeing myrcene and pinene in the mix, which tracks with the vibe, myrcene bringing that mellow body comfort, pinene keeping it from getting too foggy if you don't overdo it.And that's the key, don't get cocky. If you take smaller hits, it stays smooth, easy, and friendly. If you start stacking hits like you're trying to speedrun relaxation, that's when dry mouth and dry eyes show up, and anxiety can sneak in if you're already stressed and you push it too hard. This isn't a “prove a point” strain, it's a “set the tone” strain. Start small, give it 10 to 15 minutes, then decide if you're going back in.Where this one shines is mood and mission. It's great for those days when you want to feel better without feeling weird, and it's sneaky good for focus if you keep your world simple, one task, one vibe, no chaos. Also, this is a solid gaming strain, a little spacey in the fun way, not the “what was I doing” way, as long as you don't overdo it. Appetite wise, it wasn't a huge munchies strain for us, which makes it a nice evening option if you want to chill and not immediately start hunting snacks like a raccoon.Bottom line, Head Cheese is a weird name for a surprisingly reliable strain. Cheesy, cozy, mood-lifting, and just functional enough to still do something with your night, as long as you treat it like a dial, not a switch.Save on Dr Dabber with Code: Cannabisschool10Save on Storz & Bickel with Code : CannabisschoolSave on Santa Cruz Shredder with Code: CSP10Save on Bomb Erigs with Code: CSPScore 100 on your test

It's everyone's favorite time of year… the time where we celebrate that birth of… Cheesy Christmas movies! I mean, I'm sure there's probably some other significance to this time of… The post e402. Cheesy Christmas Movies 2025 appeared first on The VoxPopcast.

Cheesy and Fondue learn all about the holiday cheeseball history and recipes. We hear about a dog, bear and deer and how you can prevent potential cheeseball jar head injuries. 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! Cheesy Holiday Epsiodes AppleJust Cheesy: The Podcast! 162 Cheeses of Christmas AppleJust Cheesy: The Podcast! 110 Twas the Night Before Christmas AppleJust Cheesy: The Podcast! Season 2 Episode 32 AppleJust Cheesy: The Podcast! - Episode 7 AppleJust Cheesy: The Podcast! - Episode 4 justcheesy.com/the-world-of-just-cheesyShow Notes https://culturecheesemag.com/cheese-bites/cheese-ball-history/https://recorder.com/2024/12/30/the-surprisingly-fascinating-history-of-cheese-balls-58642228/https://www.wisconsincheese.com/about-cheese/cheese-ballshttps://en.wikipedia.org/wiki/Cheese_ball_(hors_d%27oeuvre)https://buddig.com/recipes/lunch-meat-recipeshttps://www.allrecipes.com/recipe/16527/dried-beef-ball/This Week in Cheesehttps://www.cbsnews.com/pittsburgh/news/deer-jar-on-head-south-hills/https://www.pennlive.com/news/2025/08/cheese-ball-loving-dog-found-with-jar-on-head-gets-love-from-central-pa-manufacturer.html

Today's guest is Skye McAlpine. Skye is a food writer, cookbook author, and stylist based in Venice, Italy. She's the author of several cookbooks, including “A Table in Venice,” “A Table for Friends,” “A Table Full of Love,” and her latest, “The Christmas Companion.” Skye also writes a monthly recipe column for The Sunday Times, contributes to publications like Vogue, Vanity Fair, and The Guardian, runs a Substack newsletter called The Dolce Vita Diaries, and is the founder of Skye McAlpine Tavola, a tableware and homewares brand.Skye joins host Jessie Sheehan to talk about her life and career—from moving to Venice as a child and growing up between British and Italian Christmas traditions, to discovering her love of cooking and entertaining at university with nothing more than a toaster oven, to teaching herself how to cook and turning a food blog into a book deal. Then, Skye guides Jessie through her Chocolate and Chestnut Yule Log from “The Christmas Companion.” It's a whimsical, showstopping holiday dessert made with a light chocolate sponge, chestnut cream filling, bittersweet ganache, and meringue mushrooms. Click here for Skye's Chocolate and Chestnut Yule Log recipe.Thank you to Diamond Nuts and California Prunes for their support. Order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Skye: Instagram, “The Christmas Companion” bookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

We're into the business end of the Carabao! Although there wasn't an upset last night, Marcus, Pete and Luke give Cardiff their dues for a spirited performance against the World Champions.Elsewhere, barns are still burning - and Kobbie Mainoo still isn't free - after Man United drew 4-4 with Bournemouth on Monday. Plus, Marcus develops his five-year plan to get Brother Brendy to manage Fulham.Gift a Football Ramble Patreon subscription this Christmas: https://www.patreon.com/footballramble/giftFind us on Bluesky, X, Instagram, TikTok and YouTube, and email us here: show@footballramble.com.Sign up to the Football Ramble Patreon for ad-free shows for just $5 per month: https://www.patreon.com/footballramble.***Please take the time to rate us on your podcast app. It means a great deal to the show and will make it easier for other potential listeners to find us. Thanks!*** Hosted on Acast. See acast.com/privacy for more information.

Relive the episode where Brian and Shelly discuss some of their favorite cheesy Christmas Movies including Home Alone, National Lampoons Christmas Vacation and How Sarah Got Her Wings

Today's guest is Carla Hall. Carla is a chef, cookbook author, TV personality, and all-around culinary force whose career has taken her from the runways of Paris to the sets of “Top Chef,” “The Chew,” and more. She's the star and executive producer of the Emmy Award–winning series “Chasing Flavor,” a co-mentor on the new show, “Next Level Baker,” and the author of several books, including “Carla Hall's Soul Food” and two children's books, “Carla Hall and the Christmas Cornbread” and “Carla and the Tin Can Cake Party.”Carla joins host Jessie Sheehan to talk about her life and career—from her childhood memories of her grandmother's five-flavor pound cake, to the years she spent in Paris as a model discovering her love for cooking, to the moment “Top Chef” changed everything. Then, Carla walks Jessie through her Gingerbread Cake With Snow Sugar, a deeply spiced, ultra-moist loaf that uses the reverse-creaming method for a very tender crumb. She explains why hot water is the secret ingredient, how to make “snow sugar” that won't melt into the cake, and why “sawing” is the only proper way to slice a loaf cake.Click here for Carla's Gingerbread Cake with Snow Sugar recipe.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 Carla: Instagram, websiteMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

With Alonso gone, fans are venting, but Boomer and Gio are keeping the faith in Steve Cohen's championship blueprint. Gio says if you're surprised, you haven't been paying attention—David Stearns was setting this up all last year! Plus, Jerry's update features crazy ESPN LA clip featuring their reaction to Sal screaming about Edwin Diaz, plus another classic Frank The Tank Mets rant. We'll also hear from Philip Rivers on his return to the Colts, and in the final segment, we discuss what Juan Soto thinks about this massive Mets shakeup.

Christmas 2025 is in full swing and Chunga is wondering if people are struggling as bad as he is on focusing on anything other than eating candy and watching Christmas movies!!!!  Is it Christmas vacation yet!?!!Speaking of movies, Alexi Pack is here to talk about her “Cheezy Christmas Movie Countdown” that she's been doing for all of the Ronin! It turns out that you guys LOVE all of the movies she's listed!!!Panda had all the time in the world to watch Alexi's Christmas movies and enjoy his Christmas holiday!!! Why Panda!?!?  How come you have so much free time!?!?Chris is flying home from the U.K.!!! Now he and Bren are going to Vegas to have some Christmas fun!!!!CHUNGA POLL: What's your favorite Christmas tradition!?!  Post your answers below!!!!PLUS Gregg has an ultra cheesy Christmas movie shout out of his own!!It's a very festive Christmas episode of Radio Ronin!!! LISTEN NOW!!!!It's on www.radioronin.com and everywhere you get your podcasts!!!

'Tis the season for an viewing diet unhealthily dominated by ugly sweaters, fake snow, and immaculately trimmed prop Christmas trees, and the Alternate Ending gang is celebrating by bringing Tim and Brennan together to discuss something other than horror cinema for a change. They're joined by terrible Christmas movie expert Cameron, and the three of them are sharing their thoughts - or in Tim's cases, confusions - on the omnipresent modern holiday movie genre, slick and cheesy romantic comedies made by Netflix, Hallmark, Lifetime, and other fine purveyors of shameless cinematic comfort food. It's a holly jolly time on this very special episode of Alternate Ending!

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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