Podcasts about Herby

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

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

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

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

Founded in 2019 by mother-daughter duo Elisabeth and Gina Galvin, Stellar Snacks is the only women-owned pretzel manufacturer in the U.S. Baking pretzels from scratch daily, the brand combines artisanal craftsmanship with bold, chef-inspired flavors like Maui Monk, French Dijon, Bold & Herby, and Cinnamon Dolce.After struggling to find a pretzel manufacturer that met her standards, Elisabeth, a French food entrepreneur with over 30 years of experience, partnered with her daughter to build their own bakery. Today, Stellar Pretzel Braids are vegan, non-GMO, kosher, and free from artificial flavors and top allergens, while the brand's Artist Program showcases emerging artists on its packaging. Stellar pretzels are now enjoyed by millions of airline passengers and sold in over 7,000 retailers nationwide, including Target, Whole Foods, and Costco.IG stellar_snacks | stellarsnacks.comUse code CITRUS for 15% offFind Me:IG + TikTok citrusdiaries.studiocitrusdiaries.com | hello@citrusdiaries.comCreate your ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ today! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#madeonzencastr

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

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

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

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

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

Herby, you're great… at football, but what the heck are you talking about when it comes to baseball? Team USA plays Bosnia-Herzegovina tonight, how much of a disappointment would it be if they lost? American soccer fans seem to be all in on the US bandwagon- can they deliver? :30- Mariners Morning After The Mariners got their 2nd win in a row, beating the Angels 8-3 and they're back over .500 again. Phew! :45- Hockey stars are recognizing the power they have and dictating where they will and won't play, so don't take it personally Seattle.

Herby, you're great… at football, but what the heck are you talking about when it comes to baseball? Team USA plays Bosnia-Herzegovina tonight, how much of a disappointment would it be if they lost? American soccer fans seem to be all in on the US bandwagon- can they deliver? :30- Mariners Morning After The Mariners got their 2nd win in a row, beating the Angels 8-3 and they're back over .500 again. Phew! :45- Hockey stars are recognizing the power they have and dictating where they will and won't play, so don't take it personally Seattle. See omnystudio.com/listener for privacy information.

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

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

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

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

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

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

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

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

Today's guest is Mariela Camacho, pastry chef and founder of Comadre Panadería, a Mexican American bakery in Austin, Texas, known for its beautiful pan dulce made with traditional techniques, local ingredients, and heirloom Texas grains. Mariela is a two-time James Beard semifinalist for Outstanding Pastry Chef. She joins host Jessie Sheehan to talk about the journey that led her into baking and starting a pop-up, which eventually led to her brick-and-mortar. Mariela also talks about how her upbringing shaped her ethical business practices and her mission of nourishing her community.  Then, Mariela and Jessie dive into one of Mexico's most iconic treats—the concha. Mariela shares all her best tips for making the enriched sweet bread with its signature crackly shell top, and dives into the flavors they offer at Comadre Panadería, including strawberry, chocolate, and matcha. Subscribe to our Substack for more baking news and recipes Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Mariela: Instagram, website More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Most conversations about transracial and transcultural adoption miss one vital piece: the heart of every child is made in God's image—and that's where the true starting point lies. If you've ever wrestled with questions about whether to adopt across cultures or felt overwhelmed by the complexity of identity and ethnicity, this episode is for you.Join host Rick Morton as he tackles the difficult, often polarizing issues surrounding international adoption, family support, family dynamics, blending personal stories, biblical truth, and expert insights. Chelsea Sobolik shares her journey growing up being adopted internationally, adopting from India herself, and her commitment to seeing every child's worth through God's eyes. Herbie Newell reflects on the importance of loving children well amid the brokenness of our world, emphasizing that love does not mean acceptance at the expense of truth, but rather a willingness to grow, learn, and serve with humility.You'll discover practical wisdom on preparing your heart and home for trans cultural adoption, the danger of elevating cultural differences above biblical unity, and how to foster a love that respects every child's dignity. We break down the importance of understanding trauma-informed care, embracing diversity as a reflection of God's creative intent, and creating a safe, loving environment where children can thrive—including those who will never be adopted but are deeply loved by the Father.This episode matters because overlooking the complexity risks parenting out of fear or cultural distortion, rather than biblical truth. The opportunity is vast—families can reflect Christ's love more fully when they approach adoption with humility, wisdom, and gospel-centered love. For Christian parents, mentors, or anyone caring for children, this conversation is an essential guide to navigating the tensions without losing sight of God's sovereignty and grace.Whether you're considering adoption or simply want to better love children from every tribe and tongue, this episode offers encouragement, challenge, and hope. Pull up a seat at the table—you'll leave with your heart and mind better equipped to love like Jesus.[00:00:07] - Welcome & Introduction to Transcultural Adoption[00:01:45] - Chelsea's Story: Adopted from Romania, Now Adopting from India[00:04:10] - International Adoption at an All-Time Low: What Changed[00:06:30] - Every Child Made in God's Image: The Biblical Starting Point[00:09:15] - Have Christians Elevated Race & Culture Too Much?[00:12:00] - The Pendulum Has Swung Too Far: Finding the Truth in the Middle[00:14:30] - Trauma-Informed Care: What Parents Didn't Have 30 Years Ago[00:17:45] - Raising Transcultural Kids: Be Approachable, Not Just Available[00:21:00] - Love Does Not Equal Acceptance: Parenting Through Hard Conversations[00:25:30] - Chelsea: Being a Christian Supersedes Every Other Part of My Story[00:30:15] - Rick's Daughter & the Moon Landing: A Transcultural Moment[00:33:45] - Parenting With the Holy Spirit: Praying for Wisdom Daily[00:36:00] - Herby's Challenge: Prepare, Stay Humble, Keep Learning

Today's guest is Edd Kimber—baker, cookbook author, food writer, and the first winner of “The Great British Bake Off.” He has written eight cookbooks, including his latest, “Chocolate Baking: The Ultimate Guide to Cakes, Cookies, Desserts, and Pastries.”  Ed joins host Jessie Sheehan to talk about growing up in a home where everything was made from scratch and how he taught himself how to bake after working a stressful job. He shares how winning the first season of “Bake Off” changed his life, why he loves cookbook writing, and how he developed his voice as a baker. Then, Ed walks Jessie through his Tahini Milk Chocolate Paris-Brest from “Chocolate Baking.” He gives tips for mastering choux pastry, making stable ganache, and building layers of flavor and texture. Click here for Edd's Tahini Milk Chocolate Paris-Brest recipe.  Subscribe to our Substack for more baking news and recipes Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Edd: Instagram, "Chocolate Baking" cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today's guest is Julie McAllister, a Charleston-based baker known for her hyperrealistic cakes. Julie transforms cake, fondant, and modeling chocolate into lifelike creations—from magnolias and oysters to designer handbags and Charleston architecture. She has also been a contestant on Netflix's “Is It Cake?” and Food Network's “Holiday Wars.” Julie joins host Jessie Sheehan to talk about her baking journey, from childhood cake mixes to discovering her love of decorating in grad school after a memorable Christmas tree cake attempt. She shares how she taught herself how to decorate cakes from cookbooks, her early days juggling a 4 a.m. bakery shift with a full-time job, and how she built a business focused on hyperrealistic cakes. They also dive into Julie's signature work, from groom's cakes to custom creations, and she walks Jessie through some of her most memorable designs, including a handbag cake for her Reese Witherspoon and a citrus topiary cake made of mini cakes. Get our Mom's the Bombe Issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Julie: Instagram, website More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today's guest is Roxana Jullapat, the baker, pastry chef, and co-owner of Friends & Family, a beloved seasonal cafe and bakery in Los Angeles. Roxana is also the author of two cookbooks, “Mother Grains: Recipes for the Grain Revolution” and her latest, “Morning Baker: Recipes and Rituals for Breakfast and Beyond.” She's known for her commitment to whole grains and her thoughtful, flavor-driven approach to baking. Roxana joins host Jessie Sheehan to talk about her journey from growing up in Costa Rica in a big household to discovering her path in pastry after a formative tarte tatin moment early in her career. She shares how working at Nancy Silverton's Campanile helped shape her baking philosophy and how opening Friends & Family helped her fully identify with the title “baker.” They also dive into Roxana's new book and walk through her Sour Cream Cake Doughnuts recipe, which uses both baking powder and baking soda to puff up the dough. Roxana explains the importance of moisture and fat in whole-grain baking to why freshly grated nutmeg is a non-negotiable. Click here for Roxana's Sour Cream Cake Doughnut recipe.  Jubilee NYC 2026 tickets here Subscribe to our free baking newsletter Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Roxana: Instagram, Friends & Family, “Morning Baker” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today's guest is Mallory Oniki, recipe developer, food photographer, and the creator behind The Palatable Life. Mallory is known for her creative, flavor-packed bakes, especially her cookie recipes inspired by pop culture. Her debut cookbook, “Cookie Club: 80 Creative Cookies to Make, Swap, and Share,” is out April 14th. Mallory joins host Jessie Sheehan to talk about her baking journey, from childhood kitchen experiments to teaching herself how to develop recipes in college. She shares how launching her food blog and social media during the pandemic led to her breakout cookie series inspired by movies and TV shows, including “Stranger Things,” “Gilmore Girls,” and “Ted Lasso,” and how that momentum helped her turn content creation into a full-time career. They also dig into “Cookie Club,” and Mallory walks Jessie through three of her recipes in it: classic shortbread rounds, “Ted Lasso”–inspired shortbread cookies, and her “Clueless” checkerboard shortbread.  Click here for Mallory's “Clueless” Checkerboard Shortbread Cookie recipe.  Jubilee NYC 2026 tickets hereGet our Mom's the Bombe Issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Mallory: Instagram, website, “Cookie Club” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today's guest is Colu Henry. Colu is a cook and writer who has contributed to The New York Times, Food & Wine, House & Garden UK, and more. She's also the author of three cookbooks: “Back Pocket Pasta,” “Colu Cooks: Easy Fancy Food,” and her newest, “Better at Home: Recipes for Big Nights In.” Colu joins host Jessie Sheehan to talk about her fascinating path into food—from musical theater student to PR pro to recipe developer. She shares how working in restaurant PR unexpectedly gave her a crash course in recipe writing and cookbook production, and how a simple Instagram hashtag led to her first book deal. They also talk about Colu's childhood food memories, her approach to “pantry fluency,” and the joys of cooking at home. Then, the duo dive into pizza. Colu walks Jessie through her go-to pizza dough recipe from her new book (adapted from Chris Bianco), shares her favorite toppings, and explains why pizza building reminds her of pasta making.  Click here for Colu's Pizza with Soppressata & Pickled Peppers recipe. Jubilee NYC 2026 tickets hereGet our Mom's the Bombe Issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Colu: Instagram, Colu Cooks Substack, “Better at Home” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today's guest is Danielle Sepsy, baker and founder of The Hungry Gnome, a New York–based wholesale bakery. Danielle has become known as “The Scone Queen” and was a contestant on Dan Levy's culinary competition show, “The Big Brunch.” She's also the author of the upcoming baking book, “The Scone Queen Bakes: 100 Recipes for Scones, Muffins, Cookies, and Cakes from the Founder of The Hungry Gnome.” Danielle joins host Jessie Sheehan to talk about growing up in a big Italian family on Long Island and baking alongside her grandmother. She shares how receiving a stand mixer (and a Martha Stewart Living subscription) at eight years old fueled her love for baking and led her to start a scone business as a teenager. They also discuss the early days of The Hungry Gnome and what it was like to compete on TV. Then, the duo walk through Danielle's signature chocolate chip scone recipe. The baker discusses why heavy cream and egg yolks make all the difference, how to cream the butter perfectly into the flour, and why you want a higher oven temperature, at first, to prevent the scones from spreading too much.  Click here for Danielle's Raisin Tea Biscuit 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 Danielle: Instagram, The Hungry Gnome, “The Scone Queen Bakes” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today's guest is Mariam Daud of the popular @mxriyum social media account. Mariam is a home cook, recipe developer, and author of the new cookbook “I Sleep in My Kitchen: Comfort Recipes from My Palestinian American Home.” She is known on social media (where she has 7+ million followers) for her beautiful recipe videos highlighting traditional Palestinian dishes, nostalgic bakes, and comforting meals.  Miriam joins host Jessie Sheehan to talk about growing up in a bustling household with nine siblings, learning to cook alongside her mom, and rolling hundreds of grape leaves assembly-line style. She shares the story of how she accidentally set the kitchen on fire, how a spontaneous milkshake video launched her social media career, and what it was like to bring her cookbook to life. The duo then walks through Mariam's recipe for Knafeh Kishna, a sweet and salty dessert beloved across the Levant. They discuss the differences between Palestinian and Lebanese styles, the signature orange hue of Palestinian knafeh, the briny cheeses traditionally used, and the magic of that dramatic cheese pull when served hot and drenched in orange blossom syrup. Click here for Miriam's Knafeh Kishna 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 Mariam: Instagram, “I Sleep In My Kitchen” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Does bacon cause cancer? The evidence is overwhelming. A new national survey conducted for the Physicians Committee reveals that nearly half of Americans are unaware that processed meat increases colorectal cancer risk. But the real story isn't just awareness — it's prevention. In this episode of The Exam Room Podcast Chuck Carroll is joined by registered dietitian Anna Herby to explain: ✅ How eliminating processed meat can lower colorectal cancer risk ✅ Why fiber is one of the most powerful cancer-fighting nutrients ✅ The safest and healthiest alternatives to bacon, sausage, burgers, and deli meat ✅ What a "colon-protective plate" looks like ✅ How plant-based proteins support gut microbiome health ✅ Practical grocery store swaps you can make immediately Processed meats like bacon, hot dogs, and sausage are classified as Group 1 carcinogens. But replacing them with beans, lentils, tofu, tempeh, whole grains, and vegetables can significantly improve colon health and reduce inflammation. Colorectal cancer is rising in younger adults — but it's also one of the most preventable cancers. Watch now to learn how small can make a big difference.

Billy kicks us off with the All Sports Report featuring some exciting news for Carlton fans, then Collingwood's Ned Long joins the show ahead of their Opening Round clash with the Saints - but Billy has been doing some digging into his private life. Topics Brownless wants to know what you recently tried for the first time, and we're reminded of a classic line from Jay Z Clark. Herby is in studio for Billywood - as Kim Kardashian is rumoured to be visiting Melbourne for the Grand Prix, and Delta Goodrem is announced as Australia's contestant in this year's Eurovision Song Contest. Billy has found the audition tapes of some other noted singers who weren't nominated for Eurovision, then we've found some audio of Nick Riewoldt that Billy is NOT happy with. Richmond's Jacob Hopper is in studio - where he learns that his family history intersects way too closely with Billy's, and Billy finishes the show with a joke about a young girl stranded with a flat tyre.See omnystudio.com/listener for privacy information.

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

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

The boys are back from Adelaide, and kick things off with a birthday shoutout then the All Sports Report - as Anthony Kim completes a miracle comeback at LIV Adelaide. Xander McGuire calls in with the fallout from State of Origin - including an injury update on Jacob Weitering. Herby is in studio to help out with the Wacky World of William - with some news from Milan, and we ask you to pump yourself up with Monday Brag Artist. Billy's 5 at 5:05 looks at some of the best coaching sprays of all time, Daisy runs his eye over Collingwood in his 2026 AFL season preview, then Australian Survivor: Redemption host David Genat helps us with a tribal council to vote someone off the show. Finally, Billy has a joke about a chicken.See omnystudio.com/listener for privacy information.

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

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

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

Billy has made it in after his birthday dinner, but Daisy is the one who sounds like he had a big night. We kick things off with the All Sports Report, then Topics Brownless wants to know when you made the news. Herby is in with some social media feedback, we have a surprise What's For Dinner, and Channel 9's James Bracey previews the Australian Open Semi-Finals. Daisy asks Billy to pronounce some very tricky tennis names, we hear an Idiot Song for Billy's birthday, Tom Mitchell calls in after announcing his retirement from footy, and Billy has a fruity Thursday joke about Pinocchio to finish the show.See omnystudio.com/listener for privacy information.

Friend of the show Herby Kay is running for Congress! Let's see what he has to say about that and current events.

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

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

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

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

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

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

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

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

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

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

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