Podcast appearances and mentions of cherry bombe

Today's guest is Rachel Karten, the social media strategist, writer, and creator of the must-read Substack newsletter Link in Bio. Rachel, a Bon Appétit alum and Cherry Bombe 2026 Power List honoree, is one of the smartest people thinking about social media today. Rachel joins host Kerry Diamond to talk about what's happening on Instagram right now, why follower counts don't mean what they used to, and why short-form video matters so much for brands, restaurants, and media companies. She breaks down how social platforms have changed, and how doing less—but doing it with intention—can be a smarter way forward. Plus, Rachel shares her thoughts on Substack, Facebook's possible comeback, the pressure to be everywhere, and some of the brands and restaurants doing social media right today. Click here for the 2026 Cherry Bombe Power List  Thank you to American Express and Resy for supporting our show. The views expressed in this podcast are those of the speakers – not of Resy – and do not constitute professional advice. Thank you to Whole Foods Market for supporting our show. Click here to sign up for the Supper Club Series waitlist in Miami on June 23rd.   Click here to order The Game Changers issue of Cherry Bombe magazine. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Rachel: Instagram, Link in Bio More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today's guests are Ligaya Mishan and Tejal Rao, the co-chief restaurant critics at The New York Times. Ligaya is based in New York City, while Tejal is based in Los Angeles, and together they're bringing a fresh perspective to one of the most influential roles in the food world. Ligaya and Tejal are also featured on Cherry Bombe's 2026 Power List. Ligaya and Tejal join host Kerry Diamond to talk about their childhoods, the foods that shaped them, and how they each found their way to writing and restaurant criticism. They share how they're approaching this new era of criticism—one that takes into account emerging audiences and cuisines, the end of anonymity, and the physical and emotional realities of eating for a living. They also discuss The New York Times' 100 Best Restaurants in New York City list, why it's always a conversation starter, and what it means to think about a list as a portrait of a city. Plus, Ligaya and Tejal talk about the Los Angeles restaurant scene, menu storytelling, the cities they're excited about right now, and why restaurants still matter as spaces of hospitality, connection, and community. Click here for the 2026 Cherry Bombe Power List  Thank you to Whole Foods Market for supporting our show. Click here to sign up for the Supper Club Series waitlist in Miami on June 23rd.   Click here to pre-order The Game Changers issue of Cherry Bombe magazine. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Ligaya: Instagram, NYT profile More on Tejal: Instagram, NYT profile More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today's guests are Ligaya Mishan and Tejal Rao, the co-chief restaurant critics at The New York Times. Ligaya is based in New York City, while Tejal is based in Los Angeles, and together they're bringing a fresh perspective to one of the most influential roles in the food world. Ligaya and Tejal are also featured on Cherry Bombe's 2026 Power List. Ligaya and Tejal join host Kerry Diamond to talk about their childhoods, the foods that shaped them, and how they each found their way to writing and restaurant criticism. They share how they're approaching this new era of criticism—one that takes into account emerging audiences and cuisines, the end of anonymity, and the physical and emotional realities of eating for a living. They also discuss The New York Times' 100 Best Restaurants in New York City list, why it's always a conversation starter, and what it means to think about a list as a portrait of a city. Plus, Ligaya and Tejal talk about the Los Angeles restaurant scene, menu storytelling, the cities they're excited about right now, and why restaurants still matter as spaces of hospitality, connection, and community. Click here for the 2026 Cherry Bombe Power List  Thank you to American Express and Resy for supporting our show. The views expressed in this podcast are those of the speakers – not of Resy – and do not constitute professional advice. Thank you to Whole Foods Market for supporting our show. Click here to sign up for the Supper Club Series waitlist in Miami on June 23rd.   Click here to pre-order The Game Changers issue of Cherry Bombe magazine. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Ligaya: Instagram, NYT profile More on Tejal: Instagram, NYT profile More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today's guests are Sara Kramer and Sarah Hymanson, chefs and co-owners of Kismet, the beloved Los Angeles restaurant they opened almost a decade ago. Sara and Sarah received Cherry Bombe's Bombesquad Award last week at the 2nd Annual Cherry Bombe Power Awards in Los Angeles.  The duo joins host Kerry Diamond to talk about Kismet and how it has evolved over the years, their partnership, and what it takes to keep a restaurant alive today. They also share the origin story of Kismet Rotisserie, their growing takeout concept that helped keep the business going during the pandemic. Plus, Sara and Sarah talk about the realities of running restaurants in Los Angeles, the mentors and role models who've inspired them, and why the L.A. food community means so much to them. Click here for the Summer's Finest Salad recipe from the “Kismet” cookbook. Click here for the 2026 Cherry Bombe Power List  Thank you to American Express and Resy for supporting our show. The views expressed in this podcast are those of the speakers – not of Resy – and do not constitute professional advice. Thank you to Whole Foods Market for supporting our show. Click here to sign up for the Supper Club Series waitlist in Miami on June 23rd.   Click here to pre-order The Game Changers issue of Cherry Bombe magazine. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Sarah Hymanson: Instagram More on Sara Kramer: Instagram More on Kismet: Website, Instagram, “Kismet” cookbook  More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today's guest is Claudette Zepeda, award-winning chef, mom, self-described border kid, poet, and author of the new cookbook “Cooking the Borderlands: Spice and Smoke Between Mexico and the States.” Claudette's book is a deeply personal celebration of the food, family, and culture that shaped her, from Tijuana and San Diego to Jalisco and beyond. Claudette joins host Kerry Diamond to talk about the long road to writing her first cookbook, why she was determined to create something that would stand the test of time, and how her identity as a border kid informs everything she cooks. She shares stories about her family, her kids, the recipes they inspired, and the women who taught her resilience, creativity, and the power of the village. They also dive into recipes from “Cooking the Borderlands,” including her White Widow salsa, arroz poblano, birria, and the Chinese-Mexican dishes that reflect the food culture of Tijuana and Mexicali. Plus, Claudette talks about her San Diego airport restaurant project with Tony Hawk, her salsa macha collab with Señor Lechuga, and the life-changing experience of walking the Camino de Santiago in Spain. Click here for Claudette's Frijoles Rancheros (Cowboy Beans) recipe from “Cooking the Borderlands.” Thank you to Nonino & Whole Foods Market for supporting our show.  Click here for tickets to our upcoming Supper Club Series in Miami on June 23rd.   Click here to pre-order The Game Changers issue of Cherry Bombe magazine. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Claudette: Instagram, Señor Lechuga Salsa Macha, “Cooking the Borderlands” cookbook  More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

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

Welcome to Omni Talk's Retail Daily Minute, sponsored by Duvo and Mirakl.In today's Retail Daily Minute, Omni Talk's Chris Walton discusses:J.C. Penney's turnaround stalls as Q4 net sales fall 8% and net losses widen 77%, raising fresh questions about whether the department store can regain relevance under the Catalyst Brands structure.Whole Foods Market launches a three-city Supper Club event series with media partner Cherry Bombe, turning its annual food trends platform into a premium, community-driven experience.Walmart hits one million drone deliveries, with 40% logged in its most recent quarter, and eyes a network of more than 270 drone delivery locations by 2027.The Retail Daily Minute has been rocketing up the Feedspot charts, so stay informed with Omni Talk's Retail Daily Minute, your source for the latest and most important retail insights.

Today's guest is Tamara Keefe, founder and CEO of Clementine's Ice Cream, the St. Louis–based creamery known for its inventive flavors, ice cream parlors, and devoted following. Tamara started Clementine's after walking away from a successful corporate career, and has since grown the company from one tiny neighborhood ice cream parlor into a nationally recognized brand. Tamara joins host Kerry Diamond to talk about the childhood ice cream tradition that changed her life, why she decided to bet on herself, and how she built Clementine's from the ground up—first by selling to restaurants, delivering pints around St. Louis, and eventually opening her first parlor. She shares what makes Clementine's special, from its “organoleptic” parlor experience to its kosher-certified signature line, boozy ice creams, and dairy-free offerings. They also dive into Clementine's famous Gooey Butter Cake ice cream, Tamara's Route 66–inspired summer flavors, and why vanilla is the true test of a great ice cream maker. Plus, Tamara talks about Cone Con, her upcoming wedding, and why ice cream might just be the happiest food there is. Thank you to Fisher & Paykel & Nonino for supporting our show.  Click here to pre-order The Game Changers issue of Cherry Bombe magazine. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Tamara: Instagram, Clementine's Ice Cream More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today's guest is Sohui Kim, the chef behind Brooklyn's historic Gage & Tollner and the always-fun Insa. Sohui is one of New York City's most talented and thoughtful chefs, known for bringing deep respect, creativity, and a personal point of view to everything she cooks. Sohui joins host Kerry Diamond to talk about Gage & Tollner, including the recent benefit dinner she hosted for the Edna Lewis Foundation in honor of the 50th anniversary of “The Taste of Country Cooking.” She shares what it means to carry Edna's legacy forward at Gage & Tollner, where Edna was once head chef, and how that history shows up today—from the Edna Lewis Room upstairs to the she-crab soup on the menu. They also talk about The Hot Dog Edit, Cherry Bombe's one-day-only pop-up at Rockefeller Center in partnership with OpenTable and Visa, happening tomorrow, Thursday, May 28th. Sohui is one of the featured NYC chefs, alongside Michelle Palazzo and Angie Rito. Her dream dog that we'll be serving? A Korean-inspired chili cheese dog with gochujang-spiked chili, classic cheese sauce, crunchy onions, kimchi, and perilla. Click here for Edna Lewis' She-Crab Soup recipe from Gage & Tollner. Reserve your hot dog for The Hot Dog Edit hereLearn more about The Hot Dog Edit Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Sohui: Instagram, Gage & Tollner More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today's guest is Angie Rito, co-chef and co-owner of the beloved West Village spots Don Angie and San Sabino. Angie and her husband Scott Tacinelli are known for their inventive, craveable takes on Italian-American food.  Angie joins host Kerry Diamond to talk about life at the restaurants, her pivot from journalism to the kitchen, and the story of her family's popular neighborhood bakery in Cleveland. She shares how growing up around the bakery shaped her love of restaurants and Italian-American food, which continues to inspire her. They also talk about The Hot Dog Edit, Cherry Bombe's one-day-only pop-up at Rockefeller Center in partnership with OpenTable and Visa, happening Thursday, May 28th. Angie is one of the featured NYC chefs, alongside Michelle Palazzo and Sohui Kim. Her dream dog that we'll be serving? An Italian combo hot dog wrapped in speck and topped with pepperoni aioli, shredded iceberg, red onion, and pepperoncini vinaigrette. Click here for Angie's Mortadella Spiedini With Pickled Garlic Salsa Verde recipe from her cookbook, "Italian American." Reserve your hot dog for The Hot Dog Edit hereLearn more about The Hot Dog Edit Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Angie: Instagram, Don Angie, San Sabino More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today's guest is Michelle Palazzo, the superstar pastry chef behind some of New York City's most beloved restaurants and desserts. Michelle oversees the pastry teams for the group that includes Frenchette, Le Rock, La Veau d'Or, Frenchette Bakery at the Whitney, and the brand-new Wild Cherry.  The last time Michelle joined us, she was making her podcast debut. Fast forward, she's a mom and leading pastry teams across multiple locations. She's learned to have boundaries, she tells us, but she's still the queen of the decadent dessert.  Michelle is also one of the chefs taking part in The Hot Dog Edit, a Cherry Bombe program with OpenTable and Visa taking place Thursday, May 28th, at Rockefeller Center. She explains the inspiration behind her dream hot dog and why she was excited to tackle a savory project.  Thank you to OpenTable & Visa for supporting our show.  Book your reservation for The Hot Dog Edit here: Cherry Bombe x OpenTable x Visa Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Michelle: Instagram, Frenchette More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

We have a special mini series debuting today in partnership with Fisher & Paykel called “The New Home.” Over the next few weeks, host Kerry Diamond will be in conversation with some amazing women about their lives, their kitchens, and their inspiring careers. We're starting with an icon who has influenced Cherry Bombe with her food styling, photography, and wholehearted approach to home cooking. It's Donna Hay, the culinary legend from Australia.  Donna shares how eating crepes in Paris was an aha moment early in her career, how a fashion editor helped develop her sense of whimsy, and more from her wonderful origin story. She also talks about her new book, “Sunshine, Lemons, and Sea Salt: A Celebration of Modern Coastal Home Cooking,” which is the first of her 30+ cookbooks that she shot at home.  Click here for Donna's Harissa Chicken & Feta Baked Garlic Bread recipe.  Thank you to Fisher & Paykel for supporting our show. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Donna: Instagram, website, "Sunshine, Lemons and Sea Salt" cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today's episode is a special live recording from Jubilee 2025 in New York City, featuring Asma Khan, chef, restaurateur, author, and one of the most powerful voices in food today. Asma is the chef-owner of London's Darjeeling Express, the author of “Monsoon: Delicious Indian Recipes for Every Day and Season,” “Chef's Table” star, and a fierce advocate for women everywhere. Asma joins host Kerry Diamond on stage for a deeply moving conversation about resilience, purpose, and the power of community. Asma is introduced by author Yasmin Khan.  Thank you to on/Sight and “In The Kusina” by Woldy Reyes for supporting our show. Questions? Email hello@on-sight.co. Cherry Bombe on SubstackOur new Mom's the Bombe issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Asma: Instagram, Darjeeling Express, "Monsoon" cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today's guest is Donna Lennard, the founder of il Buco and one of the defining figures of downtown New York dining. Since opening il Buco in 1994, Donna has slowly and thoughtfully built a hospitality group founded on passion, great ingredients, and welcoming vibes. The business includes il Buco Alimentari in NYC, il Buco outposts in Amagansett and Ibiza, il Buco Vita shops, and a line of il Buco pantry staples.  She joins host Kerry Diamond to share the story of how il Buco came to be, and the personal journey that led her from a career in film to hospitality. She reflects on hiring and leadership, why doing what you love is her guiding principle, the dish that's never leaving the menu (hello, kale salad), and the food world legend she'd want with her on a desert island. This interview was recorded at Newsstand Studios at Rockefeller Center.  Cherry Bombe on SubstackOur new Mom's the Bombe issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Donna: Instagram, il Buco, il Buco Vita More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today's guest is Molly Irani, co-founder and chief culture officer of the award-winning Chai Pani Restaurant Group in Asheville, North Carolina, and author of the new book, “Service Ready: A Story of Love, Restaurants, and the Power of Hospitality.” Back in 2009, Molly and her husband, Meherwan, were facing an uncertain future during the financial crisis when he proposed something unexpected: opening an Indian street food restaurant. Molly was shocked, but, ever the optimist, she ultimately said yes. Her leap of faith changed everything. Molly joins host Kerry Diamond to talk about what it really took to get Chai Pani off the ground, including writing a business plan detailed enough to win over landlords, navigating financial risk, and learning the realities of restaurant life on the fly. They also dive into Molly's new book and the lessons she's learned about leadership, resilience, and building a people-first business.  This interview was recorded at Newsstand Studios at Rockefeller Center. Cherry Bombe on SubstackOur new Mom's the Bombe issueSign up to hear Molly at Wednesday's member meeting on Zoom Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Molly: Instagram, Chai Pani, "Service Ready" book More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today's guest is Amber Guinness—cookbook author and co-founder of The Arniano Painting School. Amber grew up in the Tuscan countryside, where food was a way of life and meals were all about gathering, generosity, and instinct.  Amber joins host Kerry Diamond to talk about her latest book, “Winter in Tuscany: Cozy Recipes and the Quanto Basta Way,” and the philosophy that guides her cooking: quanto basta, or “as much as you need.” It's a beautifully simple idea that encourages cooks to trust themselves, embrace imperfection, and focus on flavor over formulas. Amber shares stories from her childhood in rural Italy, her time working at London's iconic River Cafe, and how she came to host intimate painting retreats at her family home, where she cooks for guests using recipes passed down through generations.  The two also dive into Amber's favorite dishes, from lemony meatballs and “drunk” spaghetti to cozy lentil stews and emergency pantry pasta. Plus, Amber talks about writing three books in three years, the magic of Tuscan olive oil, and why sometimes the simplest meals are the most memorable. This interview was recorded at Newsstand Studios at Rockefeller Center.  Cherry Bombe on SubstackThe Jubilee Business Owners Pass applicationOur new Mom's the Bombe issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Amber: Instagram, The Arniano Painting School, "Winter in Tuscany" cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today's guest is Ham El-Waylly—chef, recipe developer, restaurateur, and author of the new cookbook “Hello, Home Cooking: Doable Dishes for Every Day.” Ham is also the co-founder of the Brooklyn restaurant Strange Delight and part of an NYC culinary power couple with his wife, Sohla El-Waylly. Ham joins host Kerry Diamond to talk about growing up in Doha, watching “Yan Can Cook” on repeat, meeting Sohla at the Culinary Institute of America, being a girl dad, and his restaurant life. He also shares the story behind some of his favorite “Hello, Home Cooking” recipes, including a nostalgic Brazilian-inspired dessert, a viral-ready date fudge, and a silky tahini-tofu dip. (Click here for the tahini-tofu dip recipe.)  This interview was recorded at Newsstand Studios at Rockefeller Center.  Cherry Bombe on SubstackThe Jubilee Business Owners Pass applicationOur new Mom's the Bombe issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Ham: Instagram, Strange Delight, "Hello, Home Cooking" cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today's guest is Ruthie Rogers, the legendary chef and restaurateur behind The River Cafe in London, and she joins host Kerry Diamond to talk about her latest book, “Table 4 at The River Cafe.” Inspired by her popular podcast, “Ruthie's Table 4,” the book features conversations with the likes of Nigella Lawson, Tina Fey, Greta Gerwig, Alice Waters, Tracey Emin, and dozens of other forces from the worlds of art, music, film, and food.  Ruthie shares the story of how The River Cafe began as a humble sandwich shop and evolved into a global culinary institution, the lessons she's learned from nearly 40 years of running a restaurant, and why curiosity and kindness matter when hiring and mentoring the next generation of cooks. She also reflects on the power of food memories, what she's discovered after more than 200 podcast interviews, and why so many people talk about their grandmothers when discussing the meals that shaped them. Plus, Ruthie reveals her comfort food (spoiler: it involves tomatoes, pasta, and butter), the River Cafe dishes that will never leave the menu, and the food world hero she'd want with her on a desert island. Click here for the Rigatoni With Cavolo Nero & Olive Oil recipe from The River Cafe London. Thank you to Peter Som's “Family Style” cookbook for supporting our show.  This interview was recorded at Newsstand Studios at Rockefeller Center.  Cherry Bombe on SubstackThe Jubilee Business Owners Pass applicationOur new Mom's the Bombe issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Ruthie: Instagram, The River Cafe, “Table 4 at The River Cafe” book More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today's guests are Lydia Keating and Max Baroni—content creators whose worlds span storytelling, cooking, and social media. Lydia is the founder of the Good Story run club and is known for her thoughtful approach to online life and community-building. Max is a chef and author of the Hot Side Substack, where he shares approachable recipes and kitchen know-how. Lydia and Max join host Kerry Diamond to share the story of how they met during Lydia's somewhat disastrous tryout at the Michelin-starred Four Horsemen restaurant in Brooklyn. They also talk about their unconventional paths—Lydia's journey from rowing at Yale and Hollywood comedy hopeful to marathon runner and creator, and Max's route from sandwich shop cook to Substack and social media—plus, Lydia's time at the legendary Ballymaloe Cookery School, and Max's decision to bypass a formal culinary education. Thank you to Peter Som's “Family Style” cookbook for supporting our show.  This interview was recorded at Newsstand Studios at Rockefeller Center.  Cherry Bombe on SubstackThe Jubilee Business Owners Pass applicationOur new Mom's the Bombe issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Lydia: Instagram, Good Story  More on Max: Instagram, Substack More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

What if baking isn't about perfection — but about paying attention?In this week's episode, we sit down with the brilliant Victoria Granof to talk about baking as ritual, instinct, creativity, and care. From working alongside Anthony Bourdain and Snoop Dogg to cooking for Ruth Reichl in her home, Victoria brings a lifetime of wisdom and experience as a culinary creative, legendary food stylist, mentor, and coach.A James Beard Award finalist and one of Cherry Bombe's 100 most inspiring women in food, Victoria shares how baking can be both grounding and transformative, whether you're baking as an act of service for those in need or making shortbread cookies in your home kitchen.In this episode, you'll discover:The influences and cookbooks that have shaped Victoria's culinary lifeHow ritual, full moons, and community come together in her monthly Substack gathering, Be KneadyWhat decades of food styling have taught her about risk and instinctIf you've ever wanted to bake with more confidence, more curiosity, and more meaning, this conversation will change the way you think about what happens in your oven.Press play now and rediscover the joy of baking at home!(Photo of Victoria Granof by Louise Hagger) ***Looking to connect with avid fellow home cooks? Join us on our live monthly calls by becoming a paid subscriber to our Substack here! Or sign up for free to receive recipes and roundups straight to your inbox. ***Links:Victoria Granof's Substack: Delicious Tangents, where she hosts her “Be Kneady” monthly gatherings, you can also follow her on Instagram, and find more about her here, or sign up to work with her 1:1. Check out Victoria's gorgeous book: Sicily, My Sweet – Love Notes to an Island, with Recipes for Cakes, Cookies, Puddings, and Preserves.Cookbooks Victoria referenced: Marcella Hazan's Essentials of Classic Italian Cooking, The Joy of Cooking, Maida Heatter's cookbooks, Rose Levy Berenbaum's baking books, and Carol Field's The Italian Baker. Silver dollar pancake recipe from Betty Crocker (the recipe Victoria originally used was from The Betty Crocker Cookbook for Boys and Girls.Victoria's grandmother's simple braided cookies with sesame seeds can be found in her book, Sicily My Sweet Some of Victoria's food styling: her Belgian food shoot with Kenji Toma, and the dripping ice cream cone for Bon Appetit MagazineLady M Crepe Cakes Pretzel shortbread cookie recipe from Host The Toast. In Victoria's words: “I discovered from the label of the Lost Bread pretzel shortbread that they use breadcrumbs (wheat, rye,barley), which I guessed were crumbs from their wheat, rye and barley sourdough bread, so I made dried breadcrumbs from that exact bread and whirred them in the food processor to the consistency of whole grain flour, and subbed them measure for measure for the pretzel crumbs and EUREKA!!! The pretzel flavor comes from the lye bath and pretzel salt.”The new Gourmet Magazine.***Got a cooking question? Leave us a message on our hotline at: 323-452-9084Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Today's guest is Padma Lakshmi—TV host, executive producer, bestselling cookbook author, and longtime friend of Cherry Bombe. Padma has a brand new show debuting Wednesday on CBS—“America's Culinary Cup.” Not only is she the host, but she's also the creator and executive producer of what she hopes will become America's most prestigious culinary competition. One talented chef contestant will not only take home bragging rights, but a $1 million prize and a gleaming gold trophy. Padma joins host Kerry Diamond to discuss her return to culinary competitions after 19 seasons of “Top Chef,” the unique touches that make “America's Culinary Cup” distinctive, how she chose judges Michael Cimarusti and Wylie Dufresne, and why you won't see her on “Survivor” any time soon.  Click here for Padma's Tagine-Inspired Chicken recipe from her new cookbook, “Padma's All American.” Cherry Bombe on SubstackThe Jubilee Business Owners Pass applicationOur new Mom's the Bombe issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Padma: Instagram, "America's Culinary Cup", “Padma's All American” cookbook  More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today, we're re-airing one of our favorite Radio Cherry Bombe episodes. Ina Garten joins host Kerry Diamond to talk about her memoir, “Be Ready When The Luck Happens.” Ina shares what she learned about herself while writing the memoir, why she included stories about her unhappy childhood, overcoming hardships with her husband Jeffrey, and their decision not to have children. She also talks about her “leap before you look” philosophy, how Oprah Winfrey inspired the title of the book, the early Barefoot Contessa days in the Hamptons, and why she's “the worst kind of childless cat lady.”Pre-order our new Mom's the Bombe issueJubilee NYC 2026 tickets hereSubscribe to our SubstackCheck out Cherry Bombe on ShopMyVisit cherrybombe.com for subscriptions, tickets to upcoming events, and more.More on Ina: Instagram, website, “Be Ready When The Luck Happens” memoirMore on Kerry: Instagram, “So You Want To Open A Restaurant” essay

Today's guest is Alyse Whitney, the author of “Big Dip Energy,” a celebration of dips for parties, dinner, dessert, and everyday life, and a host and judge on food TV shows including “Easy-Bake Battle,” “Pressure Cooker,” and “Chopped.” Alyse joins host Kerry Diamond to talk about her path from entertainment journalism to food media and how her love of hosting and feeding people became the foundation for her career. They also discovered on air that they both went to the State University of New York (SUNY) at Plattsburgh (go, Cardinals!), and they reminisce about college life near the Canadian border, Montréal adventures, and, of course, poutine. Alyse shares the story behind her cookbook, what it was like working on Chrissy Teigen's Cravings, her signature joyful style, and her approach to entertaining that's all about fun, flavor, and not taking things too seriously.In the second half of the episode, we're sharing Alyse's powerful solo talk from Cherry Bombe's first-ever Jubilee conference in Los Angeles, where she opens up about identity, perception, fatphobia, and what it means to take up space—on the page, on TV, and in real life—exactly as you are.Order The Cake IssuePre-order our Galentine's Day IssueBombesquad Bazaar tickets hereJubilee NYC 2026 tickets hereSubscribe to our SubstackCheck out Cherry Bombe on ShopMyVisit cherrybombe.com for subscriptions, tickets to upcoming events, and more.More on Alyse: Instagram, “Big Dip Energy” cookbookMore on Kerry: Instagram, “So You Want To Open A Restaurant” essay

Today's guest is Nyesha Arrington, one of the stars and judges of Fox's hit competition series “Next Level Chef.” Nyesha is one of the most inspiring chefs in the culinary world today—known not only for her talent and leadership, but also for her commitment to wellness, longevity, and changing the way chefs think about mental and physical health. Season 5 of “Next Level Chef” just kicked off, and if you haven't seen the show's iconic three-level set (yes, it's real, not AI), you're in for a treat.Nyesha joins host Kerry Diamond to talk about the show, past standout contestants (and Cherry Bombe pod alums) like Gabrielle “Gabi” Chappel and Reenie Karim, the practical tools she uses to keep wellness “top of mind and top of calendar,” their California farmer's market obsessions (citrus! avocados! dates!), her award-winning LAX restaurant Native by Nyesha, and the hobby she's fallen in love with: golf. Order The Cake IssuePre-order our Galentine's Day IssueBombesquad Bazaar tickets hereJubilee NYC 2026 tickets hereSubscribe to our SubstackCheck out Cherry Bombe on ShopMyVisit cherrybombe.com for subscriptions, tickets to upcoming events, and more.More on Nyesha: Instagram, "Next Level Chef", websiteMore on Kerry: Instagram, “So You Want To Open A Restaurant” essay

Today's guest is Natasha Pickowicz—pastry chef, author, community builder, and one of Cherry Bombe's most beloved cover stars. Natasha is back on the show to celebrate her brand-new cookbook, “Everyone Hot Pot: Creating the Ultimate Meal for Gathering and Feasting,” a deeply personal and joyful exploration of hot pot as food, ritual, and a way of bringing people together. Known for her iconic cakes and her debut book “More Than Cake,” Natasha's move into savory cooking is a surprising and meaningful next chapter.Natasha joins host Kerry Diamond to talk about why hot pot felt like the right subject for her second book, how growing up with a Beijing-born mom shaped her relationship to food, and why communal meals matter more than ever right now. They discuss what hot pot actually is (and how easy it can be to do at home), the magic of interactive cooking at the table, and how hot pot adapts effortlessly to different cultures, diets, budgets, and occasions. Plus, Natasha shares what's always in her fridge, her love of playlists and long walks, her journaling habit, her collaboration with her artist mother on the book's illustrations, and why mistakes are essential to growth.Jubilee NYC 2026 tickets hereOrder The Cake IssueSubscribe to our SubstackCheck out Cherry Bombe on ShopMyMore on Natasha: Instagram, website, "Everyone Hot Pot" cookbookMore on Kerry: Instagram

Today's guest is India Doris, the chef and co-owner of Markette, one of Manhattan's most exciting new restaurants. Born and raised in West London, India has been cooking in professional kitchens since she was 15 and has built a remarkable career defined by ambition, grit, and deep respect for craft. After honing her skills in European fine dining kitchens and working closely with the late, beloved chef James Kent in New York, India is now stepping fully into her own with Markette—and its late-night cocktail bar downstairs, The Argyle.India joins host Kerry Diamond to talk about her journey from knocking on alley doors for a kitchen job as a teenager to opening her first restaurant in New York City. They discuss being one of the only women in professional kitchens early in her career, learning leadership and empathy from James Kent, and why staying humble is essential, no matter how much success comes your way. India also shares how sports shaped her competitive drive, why teamwork matters more than ego, and her mantra for young cooks.Jubilee NYC 2026 tickets hereOrder The Cake IssueSubscribe to our SubstackCheck out Cherry Bombe on ShopMyMore on India: Instagram, Markette, The ArgyleMore on Kerry: Instagram

Happy New Year, Bombesquad! For our first episode of 2026, we're kicking things off with Wishbone Kitchen's Meredith Hayden, the cookbook author, recipe developer, and private chef who happens to be one of the biggest culinary stars around right now. Meredith is known for her intuitive approach to home cooking, her seasonal sensibility, and her thoughtful way of blending food, style, and everyday life.Meredith joins host Kerry Diamond to talk about the success of her debut cookbook and why she's focused on work-life balance as she heads into a milestone birthday—Meredith turns 30 this month. They also discuss her meal kit collaboration with Home Chef, the story behind the name Wishbone Kitchen, her love of farmers markets, the best meal she ate in 2025 (hello, Firenze), and whether she relates more to Martha or Ina. Plus, Meredith shares what she's streaming, what's always in her fridge, and what she can't wait to eat on her upcoming trip to Japan. Jubilee NYC 2026 tickets hereOrder The Cake IssueSubscribe to our SubstackCheck out Cherry Bombe on ShopMyMore on Meredith: Instagram, Home Chef x Wishbone Kitchen, Substack, “The Wishbone Kitchen Cookbook”More on Kerry: Instagram

On this episode we talk to Cherry Bombe founder, Kerry Diamond. Cherry Bombe is a media company celebrating women in the world of food  and drink. Her mission from day one has been to support women in the industry by shining a spotlight on them, sharing their stories, and bringing them together in person and virtually. As you will hear, it hasn't been easy, but according to Kerry, it's all been worth it.  Learn about your ad choices: dovetail.prx.org/ad-choices

For our last episode of 2025, we're bringing you a special episode recorded live at Cherry Bombe's Jubilee conference in Los Angeles this September. Molly Baz, the cookbook author, recipe developer, and entrepreneur, joins host Kerry Diamond on the Jubilee stage for a thoughtful and candid conversation.Molly talks about coming into her own creatively in L.A., building her food businesses from the ground up, learning when to ask for help and trust collaborators, and how she dealt with losing her home in the L.A. fires this past January.Molly and Kerry were introduced by Sara Kramer of the restaurant Kismet in L.A.Order The Cake IssueSubscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Molly: Instagram, websiteMore on Kerry: Instagram

Today's guest is Romilly Newman, the chef, food stylist, creative host, and style icon who's been captivating the culinary world since she was just 11 years old. A former Cherry Bombe intern, Romilly has grown into a singular creative voice, known for her impeccable taste, thoughtful hosting, and romantic approach to everyday life. Romilly joins host Kerry Diamond to discuss whether the potluck is dead, why she prefers manifestations over resolutions, why communication is essential when hosting dinner parties, and whether she's a Martha or an Ina. Thank you to JW Marriott for supporting this episode. This episode was recorded at Newsstand Studios at Rockefeller Center.Jubilee NYC 2026 Scholar Application here, tickets hereOrder The Cake IssueSubscribe to our SubstackCheck out Cherry Bombe on ShopMyMore on Romilly: InstagramMore on Kerry: Instagram

Today's guest is Carla Henriques, the international group executive pastry chef for the Hawksmoor restaurant group. Nicknamed the “Queen of Puddings” by her colleagues, Carla has helped shape Hawksmoor's popular dessert menu, from its legendary sticky toffee pudding to seasonal British classics and inventive ice creams.Carla joins host Kerry Diamond to talk about growing up in Lisbon, how her mom's job in a bakery influenced her own career, and how she took the bold step of moving to London to pursue a job in the culinary world. They also dive into British puddings, Portuguese pastries, sustainability, leadership, and why desserts deserve as much care and creativity as any savory course. Also, this is Carla's very first podcast! (You crushed it, Carla.) Click here for Hawksmoor's Sticky Toffee Pudding recipe. Order The Cake IssueSubscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Carla: Instagram, HawksmoorMore on Kerry: Instagram

Today's guest is Teya Kepila, the storyteller behind The Turmeric Times and founder of The Ceramics Ceremony. Her approach to ceramics is deeply sensory—rooted in breath, ritual, nourishment, and a desire to make objects that support daily care. Whether she's creating a vessel, crafting a plant-based recipe, or writing about intimacy and intuition, Teya brings an intentionality that radiates through everything she creates.Teya joins host Kerry Diamond to talk about how ceramics first found her as a teenager, her commitment to plant-based eating, how Ayurveda influences her cooking, her connection to movement and meditation, and her gratitude-driven approach to the new year. We also get into creativity, community, slowing down, and what it means to build a life that honors your energy rather than drains it.Thank you to JW Marriott for supporting our show. Order The Cake IssueSubscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Teya: Instagram, The Turmeric TimesMore on Kerry: Instagram

Today's guest is Dan Pelosi, the beloved cook, creator, and entertaining expert known for his comforting Italian American dishes, cozy kitchen content, and vibrant community of followers. Over the past few years, Dan has become one of the most recognizable and adored figures in the world of home cooking. He's also the bestselling author of the cookbooks “Let's Party” and “Let's Eat.” Dan joins host Kerry Diamond to talk about his food life, his previous life in fashion retail at places like Gap and Nike, self-care, dating, baby food as an ingredient, his NYT Cooking recipes, the HBO show “Heated Rivalry,” and what he's up to for the holidays. He also shares why he and Ina Garten should never be trapped on a desert island with each other. Order The Cake IssueTickets for our Working Lunch event in Charleston tomorrow, Thursday, December 11th, hereSubscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Dan: Instagram, website, “Let's Party” cookbookMore on Kerry: Instagram

Today's guest is Roti Brown, the Los Angeles–based creative director, host, and content creator known for her cinematic tablescapes, cultural fusion recipes, and modern approach to gathering. Roti's rise has been anything but conventional—after studying political science and briefly considering law school, she found her way into the worlds of fashion, content, and food, ultimately carving out a creative career all her own. Roti has built an unexpected path that blends cooking, storytelling, visual direction, and a deep love of community. Her journey included restaurant work, early internships in media and fashion, a major role at Jenni Kayne, and a two-year stint as creative director for Ashley Tisdale French, before ultimately deciding to bet on herself full-time.Thank you to JW Marriott for supporting our show. Order The Cake IssueTickets for our Working Lunch event in Charleston on Thursday, December 11th, hereSubscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Roti: Instagram, Flavor GardenMore on Kerry: Instagram

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

Today's guest is Aimee France, the self-taught cake artist also known as yungkombucha420. Aimee is one of the most original cake artists and content creators working today. She's also one of the cover stars of our brand-new holiday issue of Cherry Bombe Magazine, The Cake Issue, which is especially fitting given how much she's influenced the cake world over the past few years.A native of New Hampshire and now based in Brooklyn, Aimee built an unexpected career out of flavor exploration, visual whimsy, and sheer work ethic—but as you'll hear, that path hasn't been without its challenges. Today, we talk about everything from her famously unique breakfasts and current nut-butter obsession to the injuries that forced her to step back from cake production and rethink her future. Aimee opens up about burnout, entrepreneurship, her changing relationship with baking, and the quarter-life reassessment (we won't call it a crisis), that she's navigating right now. We also get into her influences—Tim Burton, claymation films, old-school rap—and the fashion, art, and everyday city moments that fuel her creativity.If you love Aimee's work, or if you're in need of a little honesty and reinvention energy, this is the episode for you. Thank you to JW Marriott for supporting our show. Check out our Cyber Monday specialsSubscribe to our SubstackMore on Aimee: Instagram, Cherry Bombe's Cake Issue with Aimee on the coverMore on Kerry: Instagram

We're thrilled to welcome chef, author, TV host, and proud PBS champion Vivian Howard back to Radio Cherry Bombe. Vivian has long been one of the most thoughtful, curious voices in food, so it's no surprise that her latest PBS series is called “Kitchen Curious.” Vivian joins host Kerry Diamond to talk about the show and, of course, Thanksgiving, from turkey to sides to the pecan pie recipe on the bottle of Karo Corn Syrup. They also chat about her restaurants, including Chef & the Farmer in Kinston, North Carolina; her Charleston spot Lenoir; and Theodosia on the Outer Banks (yes, named for that Theodosia, Hamilton fans!).Thank you to JW Marriott for supporting our show. Here's the link for Jubilee NYC 2026 tickets: https://cherrybombe.com/products/jubilee-nyc-2026 (ShopMy creators, you can turn this into a shoppable link!)Subscribe or pre-order The Cake IssueSubscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Vivian: Instagram, "Kitchen Curious"More on Kerry: Instagram

It's a special episode of Radio Cherry Bombe recorded live at our very first Jubilee L.A. conference this past September! Host Kerry Diamond sits down with two of the powerhouse women behind the hit series “The Bear:” showrunner and co-writer Joanna Calo and culinary producer Courtney Storer. Joanna has worked on “Hacks,” “BoJack Horseman,” and the Marvel film “Thunderbolts,” while Courtney—who started her career in HR at Whole Foods before cooking at beloved L.A. spots like Animal and Jon & Vinny's—brings real-world kitchen experience to the show. Together, they've helped create one of the most talked-about series on television, capturing the chaos, camaraderie, and heart of restaurant life like never before. The conversation is introduced by Kiano Moju, chef, recipe developer, and author of “AfriCali,” and Sarah Simms of Lady & Larder, the specialty shop she founded with her late sister, Boo Simms.Here's the link for Jubilee NYC 2026 tickets: https://cherrybombe.com/products/jubilee-nyc-2026 (ShopMy creators, you can turn this into a shoppable link!)Subscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Joanna: Instagram, “The Bear”More on Courtney: InstagramMore on Kerry: Instagram

If you've ever been fired or think it could happen to you one day, don't miss today's Radio Cherry Bombe. Authors and longtime friends Laura Brown and Kristina O'Neill join host Kerry Diamond to talk about their new book, “All the Cool Girls Get Fired: How to Let Go of Being Let Go and Come Back on Top.” Laura and Kristina were two of the most respected and celebrated editors-in-chief in the media world (Laura at InStyle and Kristina at WSJ, The Wall Street Journal Magazine) when they were let go from their high-profile jobs. Rather than slink away, they decided to join forces and write the ultimate manual for holding your head high and navigating the process.These two cool girls talk with Kerry about the details of their firings, advice from their book, what it was like interviewing Oprah about her firing, what they're up to now, and some of their favorite places to eat in NYC. Today's episode is presented by Square, and don't miss our Bombesquad shoutout for Boss Molly Bourbon. Learn more at square.com/bigSubscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Laura: Instagram, All The Cool Girls Get Fired InstagramMore on Kristina: Instagram, “All The Cool Girls Get Fired” bookMore on Kerry: Instagram

Today's guests are Janet and Jennifer Zuccarini, the dynamic, Toronto-born sisters who have each built inspiring, creative companies. Janet is the founder and CEO of Gusto 54 Restaurant Group, which includes celebrated spots like Felix in Los Angeles and Trattoria Nervosa in Toronto, and is a judge on “Top Chef Canada.” (Check out all of Janet's restaurants here.) Jennifer is the founder and CEO of the lingerie and lifestyle brand Fleur du Mal, which has been worn by the likes of Dua Lipa, Doechii, and Tate McRae.Janet and Jennifer join host Kerry Diamond to talk about growing up as the daughters of immigrants, the entrepreneurial spirit they inherited from their father, and the lessons they've learned from charting their own paths in food and fashion. They also share how their Canadian upbringing continues to influence their work and their bond. Today is the third episode in our miniseries in partnership with Destination Canada, where we shine a spotlight on some of our favorite Canadian chefs, creators, and culinary stars. Don't miss our past episodes with Eden Grinshpan and Amy Ho. Thank you to Destination Canada for supporting our show. Learn more at travel.destinationcanada.comJubilee NYC 2026 tickets hereSubscribe to our SubstackCheck out Cherry Bombe on ShopMyMore on Janet: Instagram, Gusto 54 Restaurant GroupMore on Jennifer: Instagram, Fleur du Mal More on Kerry: Instagram

Chef Kim Floresca's career has taken her from the world's top restaurants to one of L.A.'s most buzzed-about fast-casual projects. After training at the Culinary Institute of America, Kim cooked at fine dining destinations including El Bulli in Spain and Per Se in New York City, and spent time as a private chef before making the leap to Goop Kitchen, the clean-eats concept from Gwyneth Paltrow's Goop. As Vice President of Culinary and Culture, Kim oversees menu development, helping shape Goop Kitchen's flavorful and wellness-driven approach to food. She joins host Kerry Diamond to talk about her journey from haute cuisine to health-forward, the skills that carried over from the fine dining world, Goop Kitchen expansion plans, and what Goop Kitchen tricks we can borrow for our own kitchens. Thank you to Square and Ketel One for their support. Learn more at square.com/bigGet tickets to The Great Community Bake Sale by Natasha Pickowicz on Saturday, 10/18, in NYC hereSubscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Kim: Instagram, Goop KitchenMore on Kerry: Instagram

The Korean Vegan was born when lawyer Joanne Lee Molinaro started veganizing the beloved dishes she grew up eating, including kimchi. (Yes, she cracked the code for vegan kimchi!) Her TikTok account blew up, her debut cookbook became a bestseller, and today, Joanne is a full-time content creator with millions of followers. She joined host Kerry Diamond to talk about her second cookbook, “Korean Vegan Homemade” (out 10/14), which is filled with personal recipes and playful takes, from Kimchi Mac ‘n' Cheese to Spicy Rice Cake Skewers to Sesame Chocolate Cake. They also discuss Joanne's recent expansion into K-beauty with Korean Vegan Beauty. The collection launched with two star products, a vegan collagen face cream and collagen smoothing shampoo. Joanne also shares insights on her relationship with her mom, handling online criticism, the inspiration behind some of her most beloved dishes, and her love of “K-Pop Demon Hunters.”This episode was recorded at Newsstand Studios at Rockefeller Center. Thank you to Square and Ketel One for their support. Learn more at square.com/bigDon't miss Joanne in conversation with Eric Kim at the 92nd Street Y in Manhattan on Wednesday, Oct. 15th. Tickets are on sale now. Subscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Joanne: Instagram, Korean Vegan Beauty, website, “The Korean Vegan: Homemade” cookbook, Joanne on Radio Cherry Bombe in 2021More on Kerry: Instagram

Today is the first episode of our new miniseries in partnership with Destination Canada, where we shine a spotlight on some of our favorite Canadian chefs, creators, and culinary stars.We're kicking things off with the wonderfully talented Amy Ho, the baker, blogger, and author behind Constellation Inspiration. You may know Amy from her She's My Cherry Pie episodes on her viral mooncakes and whimsical gingerbread creations, but today, Amy joins host Kerry Diamond to share stories about growing up in Vancouver, what inspires her baking, and her love for her local Chinatown. They also talk about her work doing social media for local restaurants, her strategic approach to Friendsgiving, and yes—her adorable dog Waffles, who has a fanbase of his own. Plus, Amy gives us a peek into how her family celebrates the Mid-Autumn Festival, from favorite traditions to must-have dishes.Thank you to Destination Canada for supporting our show. Learn more at travel.destinationcanada.comSubscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Amy: Instagram, website, Amy on She's My Cherry Pie in 2023 & 2024More on Kerry: Instagram

Today's guest is the one and only Bobbi Brown—the legendary makeup artist, entrepreneur, and author. Bobbi just released her very first memoir, “Still Bobbi: A Master Class in Leading an Authentic Life,” and it's a revealing look at her triumphs, challenges, family, and the values that drive her. Bobbi joins host Kerry Diamond to reflect on building brands, the lessons she's learned from both success and failure, and why her family has always remained her North Star. They also talk about Jones Road Beauty, her latest business venture that's changing the clean beauty conversation, and her passion for health and food. (She's a certified health coach!) Thank you to Square and Ketel One for their support. Learn more at square.com/bigSubscribe to our SubstackCheck out Cherry Bombe on ShopMyMore on Bobbi: Instagram, Jones Road Beauty, “Still Bobbi” memoirMore on Kerry: InstagramShop Kerry's favorite Jones Road products: MascaraLip & Cheek stickMiracle Balm

Melissa King is back! The “Top Chef” champion stops by to chat about her debut book, “Cook Like a King: Recipes from My California Kitchen,” and how it's a roadmap of her life. Melissa got her start as a latchkey kid making meals for her parents, who worked as engineers. She used the microwave until her folks trusted her with the stove, and her mom even gifted her a child-size meat cleaver when she was just eight. Little did they know she would grow up to compete on “Top Chef” twice, and that she would win the title once she learned to embrace the food she grew up with. She credits the show's Padma Lakshmi, Tom Colicchio, and Gail Simmons with pushing her to “think deeper” about her creations and cook with heart and soul. She and host Kerry Diamond also cover the ceviche dish she created for the Met Gala and the Thom Browne suit she wore on the red carpet; how she makes a living as a culinary creative without a restaurant; and what's behind the recipes in her new book. Thank you to Square and Ketel One for their support. Learn more at square.com/bigSubscribe to our SubstackCheck out Cherry Bombe on ShopMyJoin the waitlist for Jubilee L.A.More on Melissa: Instagram, “Cook Like A King” cookbookFollow Kerry on Instagram

What's an affiliate link, and how is it changing the way we shop? Tiffany Lopinsky, co-founder and president of ShopMy, joins host Kerry Diamond to talk about the future of shopping. ShopMy, launched in 2020, has quickly become a must-use platform, with more than 150,000 creators and 1,000 brands onboard—and over $75 million raised. Tiffany shares her journey from running a social media food account as a student at Harvard to building one of the most talked-about companies in the creator economy. She also offers best practices for culinary creatives, tastemakers, and anyone curious about how digital influence is shaping the shopping experience.Thank you to Square and Ketel One for their support. Learn more at square.com/bigSubscribe to our SubstackCheck out Cherry Bombe on ShopMyJoin the waitlist for Jubilee L.A.Get the Italy Issue of Cherry Bombe Magazine hereMore on Tiffany: Instagram, ShopMy, Tiffany's curated ShopMyFollow Kerry on Instagram and ShopMy

Molly Baz, author, recipe developer, mom, and entrepreneur, joins us to talk about the unexpected turns her life has taken since leaving Bon Appétit in 2020 and putting down roots in Los Angeles. There's Molly's entrepreneur life, which includes the Ayoh mayo and sando sauce company, Drink This Wine, and the Face Plant fast-food spot in Portland, Oregon; her partnerships with brands like Special K; her bestselling cookbooks; and her support for pregnant and nursing moms. And then, of course, there were the L.A. fires earlier this January in which Molly and her husband lost their home. She and host Kerry Diamond discuss her life today, what she's holding onto and leaving behind, and why joy remains the priority. Thank you to Square and Kate's Ice Cream for their support. Learn more at square.com/bigJoin the waitlist for Jubilee L.A.Get The Italy Issue here!Subscribe to Cherry Bombe's print magazineShop Ayoh, Molly's mayo & sando sauceMore on Molly: Instagram, Drink This Wine, Face Plant, website, Molly & Special KMore on Kerry: InstagramPast episodes and transcripts

On today's show, Academy Award–winning actor Olivia Colman joins host Kerry Diamond to talk about her brand-new dark comedy, “The Roses,” a reimagining of the 1989 classic “The War of the Roses.” Olivia plays Ivy Rose, a chef and restaurateur whose marriage to Theo Rose, a frustrated architect, unravels spectacularly.Olivia is joined by Dorothy Barrick, the film's food stylist. The two share how they brought Chef Ivy's culinary creations to life on screen, the challenges of making movie food believable, and the difference between Ivy and Olivia's other iconic chef role, Chef Terry from “The Bear.” In Part Two of the episode, we have a bonus conversation with Dorothy about her unique career as a film food stylist and the artistry behind creating dishes for the big screen.Thank you to Square for their support. Learn more at square.com/big  Tickets for Jubilee L.A.Subscribe to Cherry Bombe's print magazineMore on Olivia: “The Roses”More on Dorothy: InstagramMore on Kerry: InstagramPast episodes and transcripts

Today's guest is Julia Sullivan, the award-winning chef and restaurateur behind Nashville's beloved Henrietta Red and the stylish new Judith in Sewanee, Tennessee. Growing up in Nashville and honing her skills in top kitchens across the country, Julia returned home to create warm, welcoming restaurants rooted in thoughtful, seasonal cooking. Julia joins host Kerry Diamond to talk about her life as a chef and restaurant owner, as well as the immune condition that impacted her sense of taste and smell and threatened her livelihood. Tune in for an intimate conversation about Julia's journey, her love of food, and what's fueling her creativity today.Thank you to The Visa Dining Collection by OpenTable x Visa for their support. Tickets for Jubilee L.A.Join the Summer Tastemaker Tour waitlistSubscribe to Cherry Bombe's print magazineFollow Kerry on InstagramPast episodes and transcripts

Today's guest is Tamu McPherson, the beloved tastemaker and storyteller behind All the Pretty Birds. Born in Jamaica and raised in New York, Tamu left behind a career in law to pursue love and her creative passions, carving out a space in fashion, photography, and media with her vibrant perspective. She founded All the Pretty Birds, a platform that champions diverse voices and celebrates personal style, and she's recently expanded her vision into the world of hospitality with two exciting projects: a joyful tabletop and picnic collaboration with Italian design house Bitossi Home, and her own rosé wine, Tamu Rosé, created with a winery close to her heart.Tamu joins host Kerry Diamond to talk about her ideal picnic set-up in Italy, why rosé is her ultimate summer sip, and how embracing la dolce vita is really about savoring beauty, community, and connection.Thank you to Nonino and Square for their support. Learn more at square.com/bigTickets for Jubilee L.A.Subscribe to Cherry Bombe's print magazineMore on Tamu: Instagram, All the Pretty Birds, Tamu RoséMore on Kerry: InstagramPast episodes and transcripts