The Cherry Bombe Podcast Network
500 episodes listed below
Kerry Diamond interviews chefs, cookbook authors, and restaurant founders about building food businesses.
Radio Cherry Bombe profiles the people behind restaurants, cookbooks, bakeries, and food culture with an insider’s warmth. Conversations move from buttercream, Tuscan winter cooking, and kale salad to personal loss, risk, hiring, family, and the long work of building something beloved.
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Radio Cherry Bombe is a weekly interview show produced by the Cherry Bombe Podcast Network and hosted by Kerry Diamond, founder and editor of the food magazine Cherry Bombe. Nearly every episode is a single-guest conversation, typically recorded at Newsstand Studios in Rockefeller Center, running roughly 40 to 55 minutes. Guests are usually chefs, pastry chefs, cookbook authors, and restaurant or food-company founders, and the show leans toward women-led businesses within the food industry. A recurring format is the cookbook-launch conversation, walking through how a book's recipes were developed, tested, and photographed — examples include Sana Javeri Kadri's Diaspora Spice Co. Cookbook, Lucie Franc de Ferriere's debut baking book, Ruthie Rogers's Table Four at the River Cafe, and Ella Quittner's Obsessed with the Best. Another recurring thread is the restaurant origin story: how a space was found, how the business was financed through friends-and-family loans or stalled SBA funding, and how the operation grew over years or decades, as with Il Buco and Chai Pani. Guests also discuss career transitions into food from finance, journalism, or other fields, and the personal circumstances — family loss, burnout, therapy — that shaped their path. Occasional episodes turn to wellness and performance in professional kitchens, such as a conversation with Nyesha Arrington of Next Level Chef about training and recovery routines for chefs. The show references Cherry Bombe's broader media presence, including its live events and magazine. Listeners who enjoy founder narratives, cookbook culture, and restaurant-industry stories will find the focus consistent episode to episode. Production is a straightforward single-guest interview format without narrative segments or multi-host banter.
Made for: Aspiring restaurateurs, cookbook readers, and food-industry professionals interested in founder-level detail on how restaurants and cookbooks get made.
What sets it apart: Stays narrowly focused on founder and career origin stories behind cookbooks and restaurants, with a consistent emphasis on women-led food businesses, rather than covering recipes or food trends broadly.
Radio Cherry Bombe features interviews with the most interesting people in the world of food. Each week, host Kerry Diamond, founder and editor of the indie magazine Cherry Bombe, talks to the chefs, bakers, creatives, and entrepreneurs making it happen. Follow @cherrybombe on Instagram for show news and more, and visit cherrybombe.com/radio-cherry-bombe for transcripts and past episodes. Thank you to Tralala for our theme song, "All Fired Up." Produced by The Cherry Bombe Podcast Network
Based on 6 episodes we listened to · September 2026
Radio Cherry Bombe makes the creative labor and business decisions behind contemporary food culture easy to hear.
Keri Diamond treats food as a working life, drawing out the decisions behind cookbooks, bakeries, restaurants, spice sourcing, and television kitchens.
Kerry Diamond gets food-world builders talking shop, until your cookbook wishlist develops structural problems.
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Short reviews from the PlayNext desk, based on the episodes we processed.
A warm, design-minded conversation about cake, family influence, and making a cookbook feel alive.
Radio Cherry Bombe catches Lucie Franc de Ferriere at a sweet hinge moment: the East Village baker has a new book, Cake from Lucy, and the conversation treats it less as a recipe collection than as a small world.
Donna Lennard's Il Buco story makes slow growth, menu memory, and downtown hospitality feel warm, earned, and lived in.
Donna Lennard's conversation with Keri Diamond has the easy pull of a good restaurant origin story: film school at NYU, early personal loss, a turn through Chanterelle, then Il Buco arriving almost by accident and slowly becoming a downtown New York fixture.
A warm founder story about Chai Pani's risky beginnings, built around loans, letters, and people willing to take a chance.
Radio Cherry Bombe gives Molly Irani's Chai Pani story the shape of a leap taken in bad weather. Keri Diamond opens from Las Vegas, with notes on Cantina Contramar and the Cherry Bombe orbit, then turns to Irani, co-founder and chief culture officer of Chai Pani Restaurant Group…
A warm conversation with Ruthie Rogers about shaping River Cafe interviews, recipes, and friendships into a book.
Ruthie Rogers comes through as a restaurateur shaped by friendship, food, and long practice. Keri Diamond opens with obvious affection, then gives Rogers room to describe how Table Four at the River Cafe grew out of her podcast: interviews with creative friends, guest recipes,…
A warm conversation about Diaspora Spice Co., cookbook craft, direct sourcing, and the business of building a spice company.
Radio Cherry Bombe sits down with Sana Javeri-Kadri as Diaspora Spice Co. moves into cookbook territory with The Diaspora Spice Co. Cookbook, a six-years-in-the-making project built around 85 recipes from the company's farmer partners.
A warm, specific conversation for cookbook obsessives who care how recipes and food memories get made.
Ella Quittner arrives on Radio Cherry Bombe with the right kind of intensity for a cookbook called Obsessed with the Best. Keri Diamond clearly loves the book, framing it as one for people who want recipes, design, food styling, and the why behind a winning version of a dish.
Nyesha Arrington makes wellness feel like working equipment for Next Level Chef, not a side pursuit.
Nyesha Arrington comes on Radio Cherry Bombe as the Next Level Chef judge with heat to spare, but the episode is less about TV sparkle than the discipline that lets her show up well.
A warm holiday food conversation about sticky toffee pudding, creative freedom, and finding your people in restaurant work.
Radio Cherry Bombe wraps this one in December bustle: Rockefeller Center, the tree lit, the rink open, and Keri Diamond leaning into holiday dessert talk.
Dave Chang cooks a dish live with a guest while the conversation drifts from technique to identity.
Solo-narrated recipe builds and viral food-and-wellness trend briefings in under five minutes.
Food talk with grill marks and local flavor.
Long food conversations, with a reporter's follow-up question
Louisiana food, history, and local flavor.
Lucy brings France and New York together.
Il Buco starts as something looser than a restaurant.
Molly Irani starts at the scary part.
This episode features an interview with cookbook author Amber Guinness, discussing her latest book 'Winter in Tuscany', her experiences at the River Cafe, and the philosophy of Quanto Basta in Tuscan cooking and living.
Host Carrie Diamond interviews chef Ham El-Waylly about his new cookbook, culinary influences, family life, and his dream of cooking with celebrities like Ms.
Ruthie Rogers enters with hero status.
Host Carrie Diamond interviews culinary creators Lydia Keating and Max Baroni about their journeys from different careers to food, their meet-cute story, experiences on a brand trip to Ireland, and their current projects like Good Story running club and Hot Side cooking content.
Host Carrie Diamond interviews J.R.
Keri Dynan talks with Sana Javeri Kadri, founder of Diaspora Spice Co., about The Diaspora Spice Co.
Host Keri Diamond interviews Britton Smith, a Tony Award-winning actor, singer, and activist, about his career, new album with his band Britton & The Sting, and their shared experiences in the restaurant industry.
Host Kerry Diamond interviews Padma Lakshmi about her new CBS culinary competition show, America's Culinary Cup.
A blizzard sits around the conversation.
Host Kerry Diamond interviews Ina Garten about her memoir and upcoming conference.
Host Kerry Diamond interviews cookbook author and TV personality Elyse Whitney about her book Big Dip Energy and her career in food media.
Freezing New York, sunny Burbank.
Host Kerry Diamond interviews pastry chef Natasha Pickowicz about her new savory cookbook 'Everyone Hot Pot'.
Host Kerry Diamond interviews chef India Doris about her journey from London to New York, opening her own restaurant, and the food industry.
Host Kerry Diamond interviews chef and cookbook author Meredith Hayden about her career, cookbook, and meal kit collaboration.
This final episode of 2025 features a live interview with culinary creator Molly Baz at Jubilee LA, reflecting on her year including motherhood, career, and recovering from losing her home in the Los Angeles fires.
Host Keri Diamond introduces chef and food stylist Romilly Newman to discuss topics like romanticizing life, hosting rules, and comparing herself to Ina Garten or Martha Stewart.
Rockefeller Center is buzzing in December.
Host Kerry Diamond interviews ceramicist Taya Kapila about her art, childhood, and connection to New York City.
Host Kerry Diamond interviews cookbook author Dan Pelosi about his new book, entertaining, and his creative background.
Host Kerry Diamond interviews chef Vivian Howard about her new PBS series 'Kitchen Curious' and Thanksgiving cooking tips.
Host Kerry Diamond interviews Julia Roberts and Ayo Edebiri about their film 'After the Hunt' and Padma Lakshmi about her new cookbook.
Host Kerry Diamond interviews jewelry designer and foodie Jennifer Fisher about her new anti-inflammatory cookbook 'Trust Your Gut' and her wellness journey.
Host Kerry Diamond interviews former magazine editors Laura Brown and Christina O'Neill about their book on getting fired and bouncing back.
Host Kerry Diamond interviews Kim Vloreska, VP of Culinary and Culture at Goop Kitchen, about her career journey from fine dining to a clean eats concept.
Host Kerry Diamond interviews Joanne Lee Molinaro, the Korean Vegan, about her new cookbook, beauty line, and the stories behind her food.
Host Kerry Diamond interviews Top Chef champion Melissa King about her new cookbook and culinary journey.
Host Kerry Diamond interviews Tiffany Lipinski, co-founder of ShopMy, about the creator economy and affiliate marketing, with a sponsor segment about Square helping food businesses.
A preview of a panel discussion on using food and storytelling to drive social change, featuring activists and chefs.
Host Kerry Diamond interviews actor Olivia Colman and food stylist Dorothy Barrick about the new film The Roses.
Host Kerry Diamond interviews Tamu McPherson about her Italian-inspired ventures, including a rosé wine and tabletop collaboration, as part of a summer miniseries celebrating Italian culture.
Host Kerry Diamond interviews chef Mashama Bailey about her career, restaurants, and being honored with a champagne cuvee.