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From the Martha Stewart podcast. When you want to make your best, it's got to be McCormick. From everyday meals to hosting dinner parties, turn to McCormick. Their convenient, versatile flavors elevate every dish. McCormick has been and is an essential in the kitchen. Now they have a new line of signature seasonings crafted by flavor experts, with everyday favorites like garlic and olive oil, globally inspired ones like chimichurri, and more. McCormick's signature seasonings make it easier to add bold flavors that make each bite of your meal more delicious. Try the chimichurri blend that elevates grilled meats. Explore the full array of blends and find your favorite at mccormick.com.

I'm Martha Stewart from the Martha Stewart Podcast. You know what I love about cooking? The endless inspiration, sharing exceptional flavors, and of course, the best ingredients. I refuse to make a dish without them. McCormick has been and is an essential in the kitchen. Now McCormick's new line of signature seasonings make bringing fresh inspiration and endless versatility to everyday dishes easier than ever. There's the everyday essential garlic and olive oil, the savory sweetness of caramelized onion, and globally inspired flavors like the herby with a touch of heat chimichurri, and chili garlic that elevates everything from ramen to stir fry to even grilled meats. Try the chimichurri blend to make your steaks delicious. Each signature seasoning is crafted by flavor experts to make every dish more delicious. When you want to make your best, it's got to be McCormick. Find your favorite at mccormick.com.

This is Matt Rogers from Las Culturistas with Matt Rogers and Bowen Yang. This is Bowen Yang from Las Culturistas with Matt Rogers and Bowen Yang. You know when people try a new food and suddenly it's like, okay, hold on, I got a new favorite food. That's the reaction a lot of people are having when they first try Kewpie mayo. Yeah, it's the one with the red cap and the little baby on the bottle. You've probably seen it at the grocery store. And this mayo is different. Most mayonnaise uses whole eggs. Kewpie only uses egg yolks, which gives it this rich umami flavor. It's smoother, deeper, almost buttery. Once people try it, they start putting it on everything. Egg sandwiches, fries, burgers. Chefs use it. Restaurants use it. People who really care about flavor use it. Put it on just about anything. Then you'll understand. Kewpie, the original Japanese mayonnaise.

Hey, everyone. It's Cal Penn. I'm the host of Earsay, the Audible and iHeart Audiobook Club. This week on the podcast, I'm sitting down with Ray Porter, the narrator of Andy Weir's audiobook Project Hail Mary. Massive sci-fi adventure about survival and science and what happens when you wake up alone very far from Earth. I really had to make a decision because I caught myself getting that frog in my throat and starting to get teary as I'm narrating some of these sections. And it's like, okay, is this indulgent? And I really thought about it. I was like, no, at this point, it would kind of be betraying the trust the author and the listener have in telling this story if I don't go through it. But there's places in this book that deeply emotionally affected me. And I left it on the mic. That's great. Because it served the story. People will say like, oh my God, I cried at the end. It's like, yeah, dude, me too. Listen to Earsay, the Audible and iHeart Audiobook Club on the iHeartRadio app or wherever you get your podcasts.

Hey, everyone. It's Cal Penn. I'm the host of Earsay, the Audible and iHeart Audiobook Club. This week on the podcast, I'm sitting down with Ray Porter, the narrator of Andy Weir's audiobook Project Hail Mary, a massive sci-fi adventure about survival and science and what happens when you wake up alone very far from Earth. I really had to make a decision because I caught myself getting that frog in my throat and starting to get teary as I'm narrating some of these sections. And it's like, okay, is this indulgent? And I really thought about it. I was like, no, at this point, it would kind of be betraying the trust the author and the listener have in telling this story if I don't go through it. But there are places in this book that deeply emotionally affected me, and I left it on the mic. That's great because it served the story. People will say like, oh my God, I cried at the end. It's like, yeah, dude, me too. Listen to Earsay, the Audible and iHeart Audiobook Club on the iHeartRadio app or wherever you get your podcasts.

This is Matt Rogers from Las Culturistas with Matt Rogers and Bowen Yang. This is Bowen Yang from Las Culturistas with Matt Rogers and Bowen Yang. You know when people try a new food and suddenly it's like, okay, hold on, I got a new favorite food. That's the reaction a lot of people are having when they first try Kewpie mayo. Yeah, it's the one with the red cap and the little baby on the bottle. You've probably seen it at the grocery store. And this mayo is different. Most mayonnaise uses whole eggs. Kewpie only uses egg yolks, which gives it this rich umami flavor. It's smoother, deeper, almost buttery. Once people try it, they start putting it on everything: egg sandwiches, fries, burgers. Chefs use it. Restaurants use it. People who really care about flavor use it. Put it on just about anything, then you'll understand. Kewpie, the original Japanese mayonnaise.

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This episode is brought to you by Bobcat. They started the compact equipment industry through grit, determination, and a whole lot of think we can't do that? Watch us. They set standards, broke records, empowered people to build bigger and higher, to dig deeper, to make the impossible possible. We've all been there with doubters telling us what we can't do. Who cares what they think? We don't need their permission or forgiveness. We just get things done. So go ahead and doubt me, judge me, challenge me. But when the time comes, watch me. Bobcat.