Three Kitchens Podcast
Tired of cooking the same old things? Same! So, let's get inspired for our next cooking adventure! Whether you enjoy cooking or just like good food, join us every Tuesday as we share recipes and ideas for making food we love in our own home kitchens.
Episodes
Welcome to the first episode of season 6 of the podcast! We're starting off with a tiny little Turkish dumpling called Manti. Heather takes on the challenge of filling and folding these itty bitty tasty morsels, which are served with a garlic yogurt sauce and drizzled with chili butter.
The dough for Manti is easy to make and rolls out nicely. That's a win because it needs to be very thin (about 3mm)! After ...
This is our final episode of Season 5 of Three Kitchens Podcast! We can hardly believe another season is wrapping up.
We go back to the beginning to give the super quick version of the history of Three Kitchens. Then we look back on this season, the top most downloaded episodes (according to audio stats), and some of our favourite moments along the way. See below for all the links!
Big thank you to all our amazing gue...
This week on the podcast, we're trying what is known as the unofficial national dish of the Philippines, Chicken Adobo. Let's get right into it.
In Filipino cuisine, adobo refers to both a cooking method—a very acidic braise—and the class of dishes produced by that method. In the recipe we try, vinegar serves as the key ingredient in the marinade (which also becomes the sauce). The vinegar of your choice (in...
This week on the podcast, Heather tries a recipe for Ginger Beef, the western Chinese dish originated in Calgary, Alberta. It's always high on our list of dishes to order when we eat Chinese, and we almost can't believe we've never tried making it at home. Let's put the recipe to the test and see if it's as good homemade as it is at the restaurant.
According to our research, Ginger Beef was cr...
This week on Three Kitchens Podcast, we’re diving into Canadian food history with special guest Kesia Kvill, a Canadian food historian with a passion for community, sustainability and youth mentorship.
Kesia is a Community Engagement manager at a heritage organization in Edmonton, Alberta. She’s been a chief curator at the largest living history museum in Canada and started her museum career as a demonstration voluntee...
This week, Heather uses a kabocha squash from her Odd Bunch subscription box to make kabocha korroke -- a Japanese croquette -- with a tonkatsu dipping sauce.
Kabocha is also known as a Japanese pumpkin. It's a small squash with orange flesh that can be cooked like you would other types of squash.
Korroke are typically deep fried, but Heather tries baking them. The squash is steamed, mashed and mixed with sautéed...
In this Three Kitchens episode, Erin finds a new type of pancake for us to try! It's a Chinese scallion pancake, a fabulous addition to the rather long list of pancakes we've made here in our kitchens. And a great way to use a bunch of green onions (scallions). Be sure to scroll down to find links to lots of other pancake recipes we've tried in the past!
This is a savoury pancake made with a dough, rat...
On the podcast this week, Heather's plan to make a simple refried bean recipe becomes not one recipe but four. That's the way these things go sometimes! And lucky you, listener, you get the benefit of hearing all about them!
It begins with frigole de olla - Mexican Pot Beans. This is a simple recipe starting with dried beans in order to prepare them to use in those refried beans. Of course, you can eat them ...
In this episode, we welcome Cheryl Holling to be our third kitchen and she brings us a fantastic recipe for an easy Crunchy Crust Tuna Melt sandwich. This zhuzhed-up tuna melt will be your new favourite grilled sandwich!
Cheryl Holling is a voice actor and podcaster who is passionate about hearing and telling stories. She hosts two podcasts:
19 Stories From Fear to Hope in which she shares conversations with creatives ...
This week on Three Kitchens Podcast, Erin has another mystery ingredient! Well, it's no mystery to you since it's there in the title, but it was a surprise to Heather when they sat down to record. It's quince -- a fruit from the rose family.
Quince can be quite astringent and not good to eat raw, so poaching is a great way to prepare the fruit before you add it to your recipe - in this case, a tart with...
This episode is a replay of S3, E7, with an all new updated intro!
We've got a recipe that's going to help you stretch your grocery dollars AND teach you a new skill or two. Erin's teaching us how to chop up a whole chicken into 11 pieces.
Cutting up.a whole chicken is a skill that saves you money on the price per kilogram that you're paying for meat—by as much as HALF! And by doing the w...
This week we're helping you get ready for Easter with a fun baking project! Erin takes on a sponge cake with a pretty Easter design. Are you ready to try it, too?
A sponge is a cake is a light cake that gets its texture from beaten eggs. When making a designed sponge cake, you separate some of the batter and colour it. Then you pipe the coloured batter onto the bottom of a pan in the design you want, then fill th...
This week, Heather is flexing her creativity to create a Cream Egg Cupcake. It's a take on the popular Easter treat, the Cadbury Creme Egg, in cupcake form. They turned out pretty well, after some brainstorming on the approach in the first half of the episode! Plus, Erin and Heather chat about ways to zhuzh-up boxed cake mixes (because sometimes that's handy, right?).
At Three Kitchens, we're all about ...
In this episode of Three Kitchens Podcast, we welcome Kerrie Penney, host of Secret Heart Broadcasting, a podcast that explores heartfelt stories, personal experiences, and the connections that shape our lives. Kerrie is passionate about sharing the voices of her guests in an authentic and meaningful way.
She brings with her a special recipe from her childhood—Tomato Macaroni Soup. This comforting dish was a staple in...
This week's episode is all about a pretty dessert square that requires absolutely zero decorating skills - just the way we like it around here! Erin makes a grapefruit shortbread square, but - plot twist! - she uses a pomelo instead of grapefruit (and a little lime zest).
Here's what Wikipedia tells us about the pomelo:
Pomelo is the largest citrus fruit. It is an ancestor of several cultivated citrus specie...
This special episode is in support of PODCASTHON 2025 - a global movement to raise awareness for charitable organizations!
In this episode, we welcome Lynn Gofflot from The Community Kitchen Program of Calgary. The Community Kitchen is the second largest food bank in Calgary, but they not only offer resources, they also offer support to individuals and families through education to empower them to change the poverty m...
Happy St. Paddy's day, everyone! With this day of celebration just around the corner, we're getting ready with a big warm bowl of Lamb Stew made with Guinness. And on the side, lovely little Yorkshire Puddings.
This is a basic sort of stew recipe, which most home cooks among us will be familiar with to some extent. No real special techniques required here! As usual, we recommend prepping (chopping veggies an...
In this episode, Erin steps into new territory by cooking lotus root for the first time! If you also love playing new-to-you ingredients, as we do, you'll enjoy adventure in Korean cooking.
She shares her experience braising this unique ingredient and pairing it with rich, flavourful Korean miso & gochujang short ribs alongside perfectly cooked Korean rice. Can you tell Erin has been obsessing over Korean coo...
This week on Three Kitchens Podcast, we welcome Lisa and Cristina from The Baking Scraps podcast to chat about the fascination with baking competition shows, and their personal experiences auditioning for The Great Canadian Baking Show. We also get their advice on a couple of baking projects - stuffed cookies and a Buche de Noel.
Lisa and Cristina met while auditioning for The Great Canadian Baking Show, and they turn...
This week on the show, Erin tries a recipe for Beef Tongue Stroganoff from the Prairie cook book from Dan Clapson and Twyla Campbell. If you're not up for processing tongue, you can make this recipe with any leftover beef, such as pot roast. She also made egg noodles to enjoy with the stroganoff. The noodle recipe gave her trouble, which she blamed on Heather for recommending it. It was a while thing. Let's ...
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