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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.
256 Episodes
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Send us a text This week on Three Kitchens Podcast, Erin finds inspiration in a book she's reading to try a delicious sheet pan kebab recipe. She also makes flatbread, a quick salad and tahina sauce to make this an easy weeknight meal. If you're thinking kebabs on skewers, you'd be wrong (as Heather found out). For these kebabs, Erin mixed ground beef with a blended veggie mixture, and spread it on a baking sheet. Ten minutes in the oven, and you're ready to go. The salad is simpl...
Send us a text In this episode of the Three Kitchens podcast, Heather shares the bizarre and tragic story of the Great Boston Molasses Flood of 1919. She and Erin discuss the events leading up to the disaster, the mechanics of the flood, eyewitness accounts, and the aftermath, including the legal repercussions and changes in safety regulations. The conversation is filled with humour and insights into the historical significance of this unusual event. Sources: Last Podcast on the Left, ...
Send us a text In this episode Heather tries an alternative to oatmeal -- a hot farro breakfast pudding with cardamom and dates. It's warm and sweet and just hits the spot, especially on a cold winter morning. Thanks for joining us for this episode of Three Kitchens Podcast! Originating in the Middle East, farro is an ancient grain has long been a staple of Mediterranean dishes. Its mild flavour and chewy texture provide an alternative for other grains like rice or barley in soups and s...
Send us a text In this episode we explore the challenges of cooking with tofu as a meat alternative when Erin tries to make tofu "meatballs." We discuss various recipes, cooking techniques, and the importance of flavour and texture. These tofu meatballs are baked, which does make the process super simple, but Erin ran into trouble with the lemongrass curry. The recipe said to blend the ingredients into a paste, and let's just say that lemongrass didn't blend well! But the flavo...
Send us a text Get ready to nerd out with your favourite podcast hosts in this Food for Thought episode! Erin explores a study showing that early humans were eating carbs before their teeth were able to chew them. What impact did the food early humans ate have on the teeth we have today? The carbohydrates (grains) available at the time required a lot of chewing, which means these early humans recognized this as a high-energy food source, despite not having teeth to properly chew them. T...
Send us a text In this episode Erin takes a familiar packet of dry ramen noodles and elevates it with a simple broth made with inexpensive items you probably already have in your pantry. We enjoy a simple bowl of noodles as much as the next person, and you cannot argue there are days when this cheap simple dish is about all we can manage. But, by using a few common pantry items -- peanut butter, coconut milk, miso paste -- you can kick it up to a new level of flavour. Erin also ma...
Send us a text This week on the podcast, Heather discovers one of the best cookies we've ever eaten. That's not an exaggeration. Let's get into it. These Chocolate Mascarpone Coffee Cookies are so easy to bake - measure all your cookie dough ingredients in one bowl with a kitchen scale and stir with a wooden spoon. You then just chill, scoop and bake. Easy peasy. The unique ingredient (in our experience) is mascarpone cheese in the cookie dough. The filling is the key here - masca...
Send us a text This episode is dedicated to the art of baking beautiful pies and tarts, just in time for the holidays! We welcome Laura Klynstra, author of The Homemade Pie Cookbook, to share tips and ideas for kicking our baking game up a notch. We get straight into asking Laura all our many questions about achieving the perfect base for our holiday desserts. Whether you love to use butter, shortening, or even lard, the important thing is to leave your fat a little chunky to create tho...
Send us a text This week on Three Kitchens Podcast, we do one of our favourite things: explore an ingredient we've never used before. This time it's the Tamarind fruit. Erin uses it to make four fun recipes: Tamarind Spiced Muffins - these required a second batch, as the first time around we didn't love them. But you can count on Erin to get back to the kitchen and sort out this recipe. We LOVED them! Tamarind Chicken Wings - hoo boy, did we love these wings. They're now making a regula...
Send us a text This week on the show, Heather makes a family-favourite, a Tourtière Canadienne. This delicious French-Canadian meat pie is something we enjoy at Christmas, but you can make it any time you like. Heather combined a couple of recipes -- one from the cookbook, Eat Alberta First (Karen Anderson), and a recipe handed down to her by her mom. This recipe, which you can find on our website (link below!), makes two full pies. If you don't want to eat two full pies, you can prep o...
Send us a text In this episode Erin and Heather chat with Chef Colleen Cackowski, co-author of the book, The Diabetes-Free Cookbook and Exercise Guide. Colleen shares her approach to creating delicious and satisfying type two Diabetes-friendly recipes, and her tips for introducing changes to our diet that can contribute to healthy blood sugar levels. We also try one of the recipes from the book - Dijon Salmon with Capers. This recipe is so easy you can add it to your busy weeknight dinn...
Send us a text This episode is a joint effort to give you two ideas for pull-apart style yeast breads, one sweet and one savoury. Heather brings the pumpkin pull-apart bread using a fold method to create a loaf that easily pulls apart to reveal a gooey pumpkin filling. Erin makes savoury garlic pull-apart dinner rolls baked in a cast iron pan. This one will impress your dinner guests - it's so pretty! We had some ideas for improvement. The garlic buns were really big and we ...
Send us a text Introducing a new episode format for season 6: Food for Thought! This one is a foray into Kitchen Witchery, just in time for Halloween. In the Food for Thought series we are talking about whatever we feel like getting into -- it might be a news story, history, trend or science -- always with some connection to food. It's not a deep dive, but just enough for you to sound interesting at your next family dinner. Kitchen witchery (see also kitchen divination) is the pra...
Send us a text This is a fun one! Erin tries her hand at making mochi ice cream for a birthday celebration, this week on Three Kitchens Podcast. Mochi ice cream is a Japanese dessert made of a small scoop of ice cream encased in a soft, chewy, sweet rice cake called mochi. The mochi provides a unique, stretchy texture, while the ice cream offers flavour and creaminess. Think of it like a dessert dumpling. You can choose the ice cream flavours you love the most, and surprise your friends...
Send us a text This week on Three Kitchens Podcast, we welcome Renu Bhardwaj, a UK-based food blogger and author of Celebrate Diwali: Recipes, Activities, and Crafts for the Entire Family. Celebrate Diwali includes crafts, celebration tips, and of course, recipes: delicious, accessible Indian dishes that blend tradition with a modern, family-friendly approach. Renu shares her memories of learning to cook alongside her mother, and the dishes that take her right back to those regular fami...
Send us a text 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 cutting it into small squares (2 - 3 cm) and then placing a tiny ...
Send us a text 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 guests of Season 5, and everyone who has tuned in, w...
Send us a text 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 case, two types) are combined with garlic, soy sauce and ba...
Send us a text 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 created by chef George Wong at his restaurant The Silver Inn in the early 1970s. C...
Send us a text 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 volunteer at an agricultural museum before getting her first museum ...
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