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 ...

Send us a text 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 onion and bacon before being breaded with Panko crumb...

Send us a text 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, rather than a batter, and a savoury filling. But don't worry - the d...

Send us a text 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 as is, mix into rice, or simply freeze them for later. Spea...

Send us a text 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 about challenges they have faced, how they’ve persever...

Send us a text 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 apples and a delightful frangipane (almond paste) layer! This tart re...

Send us a text 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 work of breaking down the chicken ourselves, she's showing us how to use the ba...

Send us a text 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 the pan the rest of the way with plain cake batter. When you f...

Send us a text 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 trying something new. Usually we prefer to have a recipe to follow, bu...

Send us a text 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 her home, lovingly made by her mom. It was never writt...

Send us a text 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 species, including the bitter orange and the grapefruit. It is a ...

Send us a text 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 mindset, and take back some control in how they feed the...