Condiment Claire Loves Jam, Dijon Mustard & Deep Dives Into Food History

Radio Cherry Bombe

The Cherry Bombe Podcast Network

Kerry Diamond, Women In Food, Women, Chefs, Society & Culture, Cherry Bombe Magazine, Entrepreneurs, Arts, Business, Food, Food Radio, Talk Radio, Careers, Radio Cherry Bombe, Restaurants, Female Chefs, Restaurateurs, Interviews, 591312

4.6 • 592 Ratings

🗓️ 2 June 2025

⏱️ 47 minutes

🔗️ Recording | iTunes | RSS

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Summary

Condiment Claire, aka Claire Dinhut, is the social media star and Substack author known for her deep love of sauces, dips, and spreads. She joins guest host and Cherry Bombe alum Lauren Goldstein to talk about her unique career, how her upbringing shaped her views on food, and how she started on TikTok out of spite, only to find a devoted audience for her content on the platform. They also talk about Claire’s debut book, “The Condiment Book: Unlocking Maximum Flavor with Minimum Effort,” and the condiments that bring Claire the most joy, from clear soy sauce to Welsh sea salt to good old-fashioned jam. Thank you to Violet Flame Chocolate for supporting Radio Cherry Bombe. Click here for tickets for an evening with Kerry Diamond and Diana Yen of “Firepit Feast” on June 5th! Subscribe to Cherry Bombe’s print magazine. More on Claire: Instagram, “The Condiment Book,” Substack More on Lauren: Instagram, website, Substack Past episodes and transcripts

Transcript

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0:00.0	Hi everyone. You're listening to Radio Cherry Bomb, and I'm Lauren Goldstein, coming to you from
0:10.0	CityVox Studios in Manhattan. I'm filling in for host Carrie Diamond today, who was traveling in
0:15.6	Ireland with Carrie Gold, the famous butter folks. Speaking of butter, today we're talking all about
0:20.4	condiments. Is butter a
0:22.0	condiment? We're about to find out. I'm a condiment fanatic, so I'm thrilled to be interviewing
0:26.6	Claire DeNute, the author, sub-stacker, and culinary personality known as Condiment Claire. Claire just
0:33.0	released her new book, The Condiment Book, Unlocking Maximum Flavor with Minimum
0:37.2	Effort, earlier this spring, and it's everything you'd want from a deep dive into the world
0:41.4	of sauces, dips, and spreads. The book is part cultural history, part travelogue, part
0:46.6	personal memoir, and entirely fascinating. Claire and I will talk about how she got her start,
0:51.8	what condiments you need this summer, and why everyone
0:54.3	is so condiment-obsessed these days. A little bit about me, I'm a cherry bomb alum, and consider
1:00.5	this my hard launch, a social media and marketing consultant. I'm obsessed with tuna fish sandwiches,
1:05.9	homemade ramp butter, and my Rancho-Gordo Bean Club membership, and I've never met a stranger's
1:10.7	dog I didn't like.
1:12.0	I also write a substack called Mandatory Fun that I should probably publish more often.
1:16.5	I'm excited to be hanging out with you today and talking to Claire, so stay tuned.
1:20.8	A little housekeeping.
1:22.1	The brand new issue of Cherrybaum Magazine will be on sale very soon.
1:25.6	You can subscribe or buy a single issue over at Cherrybom.com.
1:29.5	There are four different covers for this issue, and you won't believe our cover stars.
1:33.8	Gloria Steinem, Sophia Rowe, Mashama Bailey, and the Women Behind Via Corota, Rita Sodi and Jody
	...

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