Hi,

Hi, everyone, you're all right up.

Hi, everyone. You're listening to Radio Cherry Bomb, and I'm your host, Carrie Diamond. I'm the founder and editor of Cherry Bomb Magazine.

With me in the studio today is Christina Cho, the award-winning cookbook author. Christina joins me to talk about her latest, Chinese enough, home-style recipes for noodles, dumplings, stir fries, and more. It's the follow-up to her surprise hit,

Mooncakes and Milk Bread. Learn how Christina pivoted from architecture to food. Yes, she walked

away from a promising career as an architect. Plus, how a colleague helped kickstart her current

career, the personal story behind the title of her book, and why she followed up her popular

baking book with a

savory cookbook. I love chatting with Christina, and I can't wait to make the recipes we talked about.

So stay tuned. Today's episode is presented by Carrie Gold. Have you noticed that butter is having a moment?

I've seen handbags sculpted out of butter, little couches made from butterpats, tiny butter cherubs,

even butter-colored nail polish, and fashion. The world is butter-obsessed. But you know who

loves butter more than most? The folks at Kerry Gold. They've been perfecting their craft for decades,

using milk from Irish grass-fed cows to create their famously rich, creamy golden butter.

There's a reason Carriegold is beloved by everyone from home cooks to the world's top culinary creatives. It's just

better butter. Carrey gold's salted pure Irish butter has a butterfat content of 80%, while the unsalted

version has a butterfat content of 82%. And that beautiful yellow color, it's thanks to beta carotene,

found naturally in milk from grass-fed cows.

Want to get in on the fun?

Get yourself some Kerrygold and whip up some flavored compound butter,

fill some fancy butter molds,

or sculpt one of those gorgeous butter mounds for your next dinner party or get

...