The Cherry Bombe Network

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頻道・共 3 個節目

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食物

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2025/12/27

2025’s Top Episode: Croissant 101 With Pastry Chef Nicola Lamb

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 Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Nicola: Instagram, Substack, “Sift” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

2025/12/27

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1 小時
1月31日

The Stars Of “Two Strangers (Carry A Cake Across New York)”—Christiani Pitts & Sam Tutty

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 Issue Pre-order our Galentine’s Day Issue Bombesquad Bazaar tickets here Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Christiani: Instagram More on Sam: Instagram More on “Two Strangers”: Instagram Get tickets to the show More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

1月31日

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47 分鐘
1月26日

Natasha Pickowicz Wants Everyone To Hot Pot

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 here Order The Cake Issue Subscribe to our Substack Check out Cherry Bombe on ShopMy More on Natasha: Instagram, website, "Everyone Hot Pot" cookbook More on Kerry: Instagram

1月26日

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52 分鐘
1月19日

Chef India Doris Of Markette Says Head Down, Knife Sharp, Crack On

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 here Order The Cake Issue Subscribe to our Substack Check out Cherry Bombe on ShopMy More on India: Instagram, Markette, The Argyle More on Kerry: Instagram

1月19日

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47 分鐘
2025/11/22

Pecan Pie With Pie Expert Erin Jeanne McDowell

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 Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Erin: Instagram, Substack, YouTube, “The Book On Pie” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

2025/11/22

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1 小時 8 分鐘
2月2日

Nyesha Arrington Of “Next Level Chef” On How To Level Up Your Life

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 Issue Pre-order our Galentine’s Day Issue Bombesquad Bazaar tickets here Jubilee NYC 2026 tickets here Subscribe to our Substack Check out Cherry Bombe on ShopMy Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Nyesha: Instagram, "Next Level Chef", website More on Kerry: Instagram, “So You Want To Open A Restaurant” essay

2月2日

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45 分鐘
1月24日

Chocolate Chip Cookie Deep Dive With Justine Doiron Of Justine Snacks

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 Issue Pre-order our Galentine’s Day Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Justine: Instagram, website, “Justine Cooks” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

1月24日

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55 分鐘
2025/12/17

Holiday Treats & Tenacity With Hawksmoor Pastry Chef Carla Henriques

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 Issue Subscribe to our Substack Jubilee NYC 2026 tickets here Check out Cherry Bombe on ShopMy More on Carla: Instagram, Hawksmoor More on Kerry: Instagram

2025/12/17

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45 分鐘
2025/12/01

Buttercream & Beyond: What's Next For Cake Artist Aimee France

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 specials Subscribe to our Substack More on Aimee: Instagram, Cherry Bombe’s Cake Issue with Aimee on the cover More on Kerry: Instagram

2025/12/01

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58 分鐘
2019/12/27

Tieghan Gerard of Half Baked Harvest

With one million Instagram fans and counting, Tieghan Gerard knows a thing or two about food—and social media. But it wasn’t always that way. Tieghan launched Half Baked Harvest as a teenager and taught herself how to cook, style food, and take pictures. Today, she’s known for crave-worthy recipes, like her Creamy French Onion Pasta Bake and Bourbon Sweet Potato Casserole with Sweet ‘n’ Savory Bacon Pecans. (Hello.) Host Kerry Diamond sits down with Tieghan to talk about her journey from fashion-focused teenager to food world sensation, and her new cookbook, Half Baked Harvest Super Simple. Plus, sous chef Rhodora Levy of Gourmondo Catering in Seattle, WA tells us who she thinks is the bombe. Thank you to Emmi cheese from Switzerland and Le Cordon Bleu for supporting Radio Cherry Bombe.

2019/12/27

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36 分鐘

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