
Insights from recent episode analysis
Audience Interest
Podcast Focus
Publishing Consistency
Platform Reach
Insights are generated by CastFox AI using publicly available data, episode content, and proprietary models.
Most discussed topics
Brands & references
Total monthly reach
Estimated from 31 chart positions in 31 markets.
By chart position
- 🇨🇦CA · Food#39100K to 300K
- 🇺🇸US · Food#41100K to 300K
- 🇦🇺AU · Food#1115K to 30K
- 🇬🇧GB · Food#1545K to 30K
- 🇮🇹IT · Food#9510K to 30K
- Per-Episode Audience
Est. listeners per new episode within ~30 days
159K to 522K🎙 ~2x weekly·151 episodes·Last published 6d ago - Monthly Reach
Unique listeners across all episodes (30 days)
318K to 1.0M🇨🇦29%🇺🇸29%🇮🇩10%+28 more - Active Followers
Loyal subscribers who consistently listen
127K to 417K
Market Insights
Platform Distribution
Reach across major podcast platforms, updated hourly
Total Followers
—
Total Plays
—
Total Reviews
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* Data sourced directly from platform APIs and aggregated hourly across all major podcast directories.
On the show
From 15 epsHost
Recent guests
Recent episodes
Birthday Butter Cake With “The Butter Book” Author Anna Stockwell
Jun 6, 2026
Unknown duration
Danish Brunsviger With “More Than Sweet” Author Marie Frank
May 30, 2026
37m 26s
Klobásník With “The Hot Dog Cookbook” Author Farideh Sadeghin
May 23, 2026
45m 26s
Finnish Oven Pancake With Egg Expert Lisa Steele Of Fresh Eggs Daily
May 16, 2026
41m 00s
Conchas With Mariela Camacho Of Comadre Panadería
May 9, 2026
47m 17s
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| Date | Episode | Topics | Guests | Brands | Places | Keywords | Sponsor | Length | |
|---|---|---|---|---|---|---|---|---|---|
| 6/6/26 | ![]() Birthday Butter Cake With “The Butter Book” Author Anna Stockwell | 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 | — | ||||||
| 5/30/26 | ![]() Danish Brunsviger With “More Than Sweet” Author Marie Frank✨ | bakingdesserts+4 | Marie Frank | More Than SweetCherry Bombe Podcast Network+2 | — | BrunsvigerDanish cake+5 | — | 37m 26s | |
| 5/23/26 | ![]() Klobásník With “The Hot Dog Cookbook” Author Farideh Sadeghin✨ | cookingcookbooks+3 | Farideh Sadeghin | The Hot Dog Cookbook | New York CityTexas+3 | hot dogKlobásník+5 | — | 45m 26s | |
| 5/16/26 | ![]() Finnish Oven Pancake With Egg Expert Lisa Steele Of Fresh Eggs Daily✨ | cookingchickens+4 | Lisa Steele | Fresh Eggs DailyIn Season: 125+ Sweet and Savory Recipes Celebrating Simple, Fresh Ingredients+1 | — | Finnish oven pancakepannukakku+5 | — | 41m 00s | |
| 5/9/26 | ![]() Conchas With Mariela Camacho Of Comadre Panadería✨ | bakingMexican cuisine+3 | Mariela Camacho | pan dulceconcha+5 | Austin, Texas | Mariela CamachoComadre Panadería+5 | — | 47m 17s | |
| 5/2/26 | ![]() Paris-Brest With Edd Kimber Of “Great British Bake Off” & “The Boy Who Bakes”✨ | bakingcookbooks+4 | Edd Kimber | Chocolate BakingThe Great British Bake Off+1 | — | Edd Kimberbaking+5 | — | 52m 58s | |
| 4/25/26 | ![]() Hyperrealistic Cakes With Cake Artist Julie McAllister✨ | bakinghyperrealistic cakes+3 | Julie McAllister | NetflixFood Network+2 | Charleston | hyperrealistic cakescake artist+5 | — | 48m 58s | |
| 4/18/26 | ![]() Sour Cream Cake Doughnuts With Roxana Jullapat Of Friends & Family Bakery✨ | bakingpastry+3 | Roxana Jullapat | Friends & FamilyNancy Silverton’s Campanile+3 | — | Sour Cream Cake DoughnutsRoxana Jullapat+3 | — | 48m 07s | |
| 3/28/26 | ![]() Shortbread Cookies With Mallory Oniki Of The Palatable Life✨ | bakingcookies+4 | Mallory Oniki | Cookie Club: 80 Creative Cookies to Make, Swap, and ShareClueless+3 | — | shortbread cookiesbaking journey+3 | — | 43m 29s | |
| 3/21/26 | ![]() The Perfect Pizza With Cookbook Author Colu Henry✨ | pizzacookbooks+4 | Colu Henry | Back Pocket PastaColu Cooks: Easy Fancy Food+6 | — | pizzacookbook+6 | — | 44m 19s | |
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| 3/14/26 | ![]() Chocolate Chip Scones With Danielle Sepsy Of The Hungry Gnome✨ | bakingscones+3 | Danielle Sepsy | The Hungry GnomeMartha Stewart Living+2 | Long IslandNew York | chocolate chip sconesbaking+3 | — | 49m 38s | |
| 3/7/26 | ![]() Knafeh With Cookbook Author & TikTok Star Mariam Daud✨ | cookingPalestinian cuisine+3 | Mariam Daud | Cherry Bombe Podcast NetworkInstagram+2 | — | KnafehMariam Daud+3 | — | 42m 51s | |
| 2/28/26 | ![]() Crullers With Pastry Chef & Author Tanya Bush✨ | bakingpastry+3 | Tanya Bush | Cake ZineThe New York Times+4 | Brooklyn | Tanya BushJessie Sheehan+3 | — | 48m 57s | |
| 2/21/26 | ![]() Chocolate Bread Pudding With Cookbook Author Spring Council✨ | cookingcookbooks+3 | Spring Council | Mama Dip’s KitchenSouthern Roots: Recipes and Stories from Mama Dip’s Daughter+1 | — | Chocolate Bread PuddingSouthern Roots+3 | — | 41m 32s | |
| 2/14/26 | ![]() Molten Chocolate Cakes With Claire Saffitz✨ | bakingdesserts+3 | Claire Saffitz | New York TimesYouTube+4 | — | molten chocolate cakeolive oil+3 | — | 54m 29s | |
| 2/7/26 | ![]() Tres Leches Cake With Chef & Cookbook Author Mia Castro✨ | cookingPuerto Rican cuisine+4 | Mia Castro | Cherry Bombe Podcast NetworkCocina Puerto Rico: Recipes from My Abuela’s Kitchen to Yours+1 | — | Tres Leches cakeMia Castro+5 | — | 49m 23s | |
| 1/31/26 | ![]() 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 | — | ||||||
| 1/24/26 | ![]() 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 | — | ||||||
| 12/27/25 | ![]() 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 | — | ||||||
| 12/20/25 | ![]() Chocolate & Chestnut Yule Log With Skye McAlpine Of “The Christmas Companion" | 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 Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Skye: Instagram, “The Christmas Companion” book More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook | — | ||||||
| 12/13/25 | ![]() Carla Hall’s Gingerbread Cake With Snow Sugar | 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 Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Carla: Instagram, website More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook | — | ||||||
| 12/6/25 | ![]() Salted Dark Chocolate Espresso Cake With Lucie Franc De Ferriere Of From Lucie | 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 Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Lucie: Instagram, pre-order “Cake From Lucie” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook | — | ||||||
| 12/2/25 | ![]() Chewy Brownie Cookies With Vaughn Vreeland Of NYT Cooking | 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 Week Thank you to Diamond Nuts for their support. Pre-order The Cake Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Vaughn: Instagram, NYT Cooking, “Cookies” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook | — | ||||||
| 11/29/25 | ![]() Celebration Cake With Pastry Chef & Cookbook Author Helen Goh | 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 Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Helen: Instagram, “Baking & the Meaning of Life” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook | — | ||||||
| 11/22/25 | ![]() 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 | — | ||||||
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Chart Positions
32 placements across 31 markets.
Chart Positions
32 placements across 31 markets.
