Hi, boys and girls are all fired up.

Boys and girls are all bad at.

Oh, girls, chicken, breaking, baby, and we're on fireter.

Hi, everyone.

You are listening to Radio Cherry Bomb, and I'm your host, Carrie Diamond, coming to you from Newsstand Studios at Rockefeller Center in the heart of New York City. I'm the founder and editor of Cherrybaum magazine.

Thanksgiving is one day away, so Emily Weinstein, the editor-in-chief of cooking and food at the New York Times is joining me today to talk turkey,

sides, leftovers, and the super useful new book from NYT Cooking, easy weeknight dinners,

100 fast, flavor-packed meals for busy people who still want something good to eat.

Raise your hand if that's you. That is definitely me. If you need any last-minute advice or

inspo, we've got you covered. And if you're cooking this holiday, be sure to tag Cherrybaum

on Instagram. We would love to see what you're making. Stay tuned for my chat with Emily Weinstein.

Today's episode is presented by Carrey 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 Carigold.

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 Carrigold is beloved

by everyone from home cooks to the world's top culinary creatives. It's just better butter.

Carrigold'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?

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