The Cherry Bombe Network

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Channel • 3 Shows

Food

Food

Updated weekly
Food

Food

Updated weekly
Food

Food

Updated weekly

07/09/2024

Zoë Bakes Shares Her Chocolate Chip Smash Cookie Recipe

One of our favorite guests is back! It’s Zoë François, who many of you know as Zoë Bakes from her popular Instagram account, her Magnolia Network TV show, and her bestselling cookbooks. Her latest book, Zoë Bakes Cookies, features 75 of her favorite recipes, including her Chocolate Chip Smash Cookies, which she and host Jessie Sheehan discuss in this episode. Don’t miss Zoë’s top cookie tips, the best recipe advice she received from Ina Garten, and more. Click here for Zoë’s recipe so you can bake along. Thank you to California Prunes for supporting our show. Pre-order Jessie’s new cookbook, Salty, Cheesy, Herby, Crispy Snackable Bakes. Learn more about her book tour and snag tickets here. Get tickets for Jubilee Wine Country and learn all about the weekend here. Order our print magazine, get show transcripts, subscribe to our newsletter, and get event details & tickets. Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Content & Partnerships Manager Londyn Crenshaw Recorded at CityVox Studios More on Zoë: Instagram, website, Zoë Bakes Cookies cookbook More on Jessie: Instagram, Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network.

07/09/2024

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55 min
14/09/2024

Making Buñuelos With Pastry Chef Isabel Coss Of Pascual In D.C.

Pastry Chef Isabel Coss joins host Jessie Sheehan to talk about upbringing in Mexico, her time as a bread baker at Pujol, and her current jobs running the pastry kitchens at Lutèce and the newly opened Pascual in Washington, D.C. She also shares her recipe for buñuelos, which are fried dough fritters dusted in cinnamon sugar. Thank you to California Prunes for supporting our show. Get Isabel’s buñuelos recipe Order our print magazine, get show transcripts, subscribe to our newsletter, and get event details & tickets. Jessie Sheehan’s new cookbook, "Salty, Cheesy, Herby, Crispy Snackable Bakes", and tour. Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Content & Partnerships Manager Londyn Crenshaw Recorded at CityVox Studios More on Isabel: Instagram, Lutèce, Pascual More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network.

14/09/2024

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40 min
21/09/2024

Making Chocolate Mayo Cake With Pastry Chef Susan Bae Of Moon Rabbit in D.C.

Susan Bae is the executive pastry chef and founding member of Moon Rabbit, a popular Vietnamese restaurant in Washington, D.C. She is known for using fresh produce and herbs in her bakes, which often marry sweet and savory flavors. She joins host Jessie Sheehan to chat all about using these fresh ingredients, pushing people to try new flavors that are important to other cultures, and creating dishes that mimic nature. She also walks us through her recipe for Chocolate Mayonnaise Cake. Want to bake along? Here is Susan’s recipe for Chocolate Mayonnaise Cake. Thank you to California Prunes for supporting our show. Jessie Sheehan’s new cookbook, "Salty, Cheesy, Herby, Crispy Snackable Bakes," and tour. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Susan: Instagram, Moon Rabbit More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network.

21/09/2024

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41 min
28/09/2024

How To Make The Best Babka With Baker Melissa Weller

Melissa Weller is a former chemical engineer turned master baker, who’s known in New York City for her delicious sticky buns, bagels, and babka. She is also a cookbook author and her second book, “Very Good Bread,” is out this November. Melissa joins host Jessie Sheehan to talk through her Chocolate Babka recipe from her first book, “A Good Bake,” plus what it was like running the pastry kitchens at some of the city’s most beloved restaurants, including Per Se and Roberta’s. Want to bake along? Here is Melissa’s recipe for Chocolate Babka. Thank you to King Arthur Baking Company and Kerrygold for supporting our show. Jessie Sheehan’s new cookbook, “Salty, Cheesy, Herby, Crispy Snackable Bakes,” and tour. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Melissa: Instagram, website More on Jessie: Instagram, "Salty, Cheesy, Herby, Crispy Snackable Bakes" cookbook

28/09/2024

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41 min
22 FEB

Making Swirl Breads With Jessica Battilana Of King Arthur Baking Company

Today’s guest is Jessica Battilana, staff editor at King Arthur Baking Company and co-author of the New York Times bestselling cookbook “Big Book of Bread.” Jessica is an award-winning food writer and recipe developer who has authored several cookbooks. She takes host Jessie Sheehan on a deep dive into her recipe for Cinnamon Raisin Swirl Bread from “Big Book of Bread.” She also shares her philosophy on why you should eat dessert every day and always have cookie dough at the ready. Click here for Jessica’s Cinnamon Raisin Swirl Bread recipe. To get our new Love Issue, click here. For Jubilee 2025 tickets, click here. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Jessica: Instagram, King Arthur Baking Company, “Big Book of Bread” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

22 Feb

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52 min
15 FEB

Petits Fours With Pastry Chef Valerie Gordon Of Valerie Confections

Today’s guest is Valerie Gordon, the pastry chef and owner of Valerie Confections in Los Angeles, and the author of the baking book “Sweet.” Her culinary journey began at a very young age and she launched her luxury chocolate brand in 2004. Today, Valerie Confections is known for all sorts of chocolates, caramels, petits fours, cakes, and pies. Valerie joins host Jessie Sheehan to discuss her entrepreneurial spirit and why she initially pursued acting over pastry. Then, the duo walk through Valerie’s recipe for Rose Petal Petits Fours, which are tiny layer cakes coated in chocolate ganache. Valerie is full of baking wisdom and shares her best tips and tricks for making this delicate dessert. To get our new Love Issue, click here. For Jubilee 2025 tickets, click here. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Valerie: Instagram, Valerie Confections, website, “Sweet” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

15 Feb

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49 min
8 MAR

Baking & Breaking Bao With Pastry Chef Clarice Lam

Today’s guest is Clarice Lam, award-winning pastry chef and author of “Breaking Bao: 88 Bakes and Snacks from Asia and Beyond,” which was a New York Times’ Best Cookbook of 2024. Clarice grew up between Los Angeles and Hong Kong in a snack-obsessed family and went from a career in modeling to mastering the art of pastry. She joins host Jessie Sheehan to talk about her baking journey and how she blends French techniques with bold Asian American flavors. Then, the duo dive into Clarice’s book and her recipe for Char Siu Carnitas Bolo Bao. What exactly is a bolo bao? Tune in to find out. Click here for Clarice’s Char Siu Carnitas Bolo Bao recipe. To get our new Love Issue, click here. For Jubilee 2025 tickets, click here. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Clarice: Instagram, “Breaking Bao” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

8 Mar

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39 min
16/03/2024

Bigger Bolder Baking’s Gemma Stafford On Her Best-Ever Irish Scones

Today’s guest is Gemma Stafford, the Irish chef, baker, and host behind the “Bigger Bolder Baking” YouTube show and website. She’s also the author of two books, “Bigger Bolder Baking: A Fearless Approach to Baking Anytime, Anywhere,” and “Bigger Bolder Baking Every Day: Easy Recipes to Bake Through a Busy Week.” She joins host Jessie Sheehan to talk about the Best-Ever Irish Scones. The duo chat about textures, key ingredients like self-raising flour and frozen butter, and how to get a slightly sweet, crunchy exterior but moist interior. Because, as Gemma says, scones should never be dry! Want to bake along? Here is Gemma’s recipe for her Best-Ever Irish Scones. Thank you to Plugrà Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Gemma: Instagram, Bigger Bolder Baking, YouTube More on Jessie: Instagram, Snackable Bakes Subscribe to Cherry Bombe Magazine here

16/03/2024

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40 min
02/03/2024

Recipe Developer Arlyn Osborne Puts A Sweet Twist On Pandesal With Ube & Cheese

Today’s guest is Arlyn Osborne, a freelance food writer, recipe developer, and content creator. She’s about to release her debut book, “Sugarcane: Sweet Recipes from My Half-Filipino Kitchen,” which is filled with gorgeous photography and delicious recipes featuring Filipino flavors with Western techniques. Arlyn’s culinary journey has been fruitful —from working at places such as Food Network and Food & Wine to writing for publications including the Washington Post and Bon Appétit. Arlyn joins host Jessie Sheehan to deep dive into her Ube Cheese Pandesal—her take on the traditional Filipino bakery staple. The duo discuss the best methods for letting yeasted dough rise, how to test if your dough is cooked through, and whether or not to refrigerate your baked goods. Want to bake along? Here is Arlyn’s recipe for Ube Cheese Pandesal. Thank you to Plugrà Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Arlyn: Instagram, Sugarcane cookbook More on Jessie: Instagram, Snackable Bakes Subscribe to Cherry Bombe Magazine here

02/03/2024

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44 min
09/03/2024

“Pieometry” Author Lauren Ko Of Loko Kitchen Talks Pie Dough, Filling, And Design

Today’s guest is Lauren Ko, the contemporary pie artist and author of the baking book “Pieometry.” Since Pi Day is coming up, we chatted with the @lokokitchen creative about all things pie and her signature spoke design, which has been dubbed the modern lattice. Lauren joins host Jessie Sheehan to talk about her journey from novice baker to pie expert, and the duo take a deep dive into her signature spoke pie with her “bluebarb” blueberry-rhubarb filling. Lauren shares her best tricks to get perfectly precise cuts of dough as well as her tips on what kind of egg wash to use and how long you should be cooking your pies. Want to bake along? Here is Lauren’s recipe for her signature spoke designed pie. Thank you to Plugrà Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Lauren: Instagram, Pieometry More on Jessie: Instagram, Snackable Bakes Subscribe to Cherry Bombe Magazine here

09/03/2024

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48 min

Celebrating women & cool creatives in the world of food & drink.