Hi, I'm Kelly Fields and you're listening to Radio Cherry Bomb.

Hi, Bombs squad. You're listening to Radio Cherry Bomb, where we celebrate those women

cooking up a storm, kicking down doors and making the food world a better place. We're also

the number one female-focused food podcast in the universe. And I'm your host, Carrie Diamond. Let's thank

today's sponsors, La Cordon Bleu Culinary Schools and Emmy, the makers of beautiful cheese from Switzerland.

I hope everybody is doing well. I just got back from a trip to Paris and London, where I spent

some time with the teams from La Cordon Blue, the world-famous culinary schools. I toured both schools and spent a lot of time talking to the alums of La Cordon Blue or the Blue crew, as we like to call them. I met some incredible people who I'll be profiling in our next issue of the magazine. So stay tuned. If you want to see what I ate while I was abroad, and of course you do, I posted a lot

on Instagram, so check it out at Cherry Bomb or at Carrey Bomb. What else is going on? It's the two-year

anniversary of our cookbook. Those two years flew. If you don't have the Cherry Bomb Cookbook,

go get a copy. It features recipes from 100 of the most bomb-tastic members of the bomb squad,

including Christina Tosi, Chrissy Tegan, and Mashama Bailey. You can buy a copy at cherrybomb.com

or at your favorite indie bookstore. Support those bookstores, ladies. You know, I forgot to mention

something about the cookbook. We literally tested all of those recipes in our own apartments. So it doesn't matter if you don't have a big fancy kitchen. You will still be able to make everything in the cookbook. Are you ready for today's show? I am not sure if you're ready. I interviewed the one and only Carla Lolly music. If you don't know Carla,

let me give you a crash course. She's a cookbook author, mom, the Bon Appetit Food Editor,

and a YouTube star. That's right. Carla is part of the beloved Bon Appetit YouTube team

that is teaching a new generation how to be better and smarter in the kitchen.

Carla's first cookbook, where cooking begins, came out earlier this year, and each page is

beautiful, helpful, and delicious. I had a blast talking to Carla over at Bonapit

H.Q. And I hope you enjoy our conversation. Before we hear from Carla, let's hear a word from

Emmy Cheeses from Switzerland. Hey, Bomb Squad, let's talk about Emmy cheese from Switzerland.

Emmy's beautiful variety of cheeses are crafted from the freshest milk from local Swiss farms.

One of our favorites is Emmy Le Grierre AOP.

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