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 p…

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…

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'r…

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 …

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 (becau…

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 specia…

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…

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…

Send us a text 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 te…

Send us a text 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 perfe…

Send us a text 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. Lis…

Send us a text 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, w…

Send us a text This week we're experimenting with different grilled cheese sandwiches! Who doesn't love a grilled cheese?? We sure do! But they can be a whole lot more than just bread and cheese. Have you ever marinated the cheese for your grilled cheese sandwich? Well, when it comes down to it, you're really mixing the cheese with other flavourful…

Send us a text It's time for cake! Well, at Three Kitchens Podcast, it's always time for cake. And this is a goood one. It's a Sesame, Banana, Date Cake from chef/restauranteur Yotam Ottolenghi. There are a few components here, so if you need to you can prep in advance. This is a moist, delicious cake with tahini, banana slices, roasted sesame seed…

Send us a text In this episode, we welcome guest, Nancy May, from the Family Tree, Food & Stories Podcast. Nancy and her co-host, Silvia Lovely, have also authored a book: My Family Tree, Food & Stories. We chat about these projects, and a recipe from Nancy, her Mom's Special Chicken. Mom's Special Chicken is an easy dish of baked chicken pieces (b…

Send us a text This episode is all about learning to make Chinese Hot Pot at home. It is by no means an expert or exhaustive guide, but a chat about Heather's experience trying her hand at making hot pot for her family. As we always tell you, we're not experts in anything. Life is easier that way. :-) Hot pot is a flavourful broth traditionally ser…

Send us a text Paige Friend, host of The Beach Speaks Podcast, joins us for this episode, sharing a recipe for Eggplant Parmesan inspired by a trip to Italy. We get into the details of the recipe and Erin's experience with making it; we talk about mindfulness and making your dreams happen; and we chat, of course, about the beach. Have you ever eate…

Send us a text Start off the new year with a fresh take on a coleslaw salad featuring shredded brussels sprouts and a vinaigrette dressing. For this episode, Heather tried to locate an Asian slaw recipe she loved, but it had disappeared from her Pinterest feed. This is a good reminder to us all to save recipes we love offline! The recipe she tried …

Send us a text Happy New Year, listeners! We're wrapping up 2024 with a few much-needed cocktails (and mocktails). In this episode we're looking back at our Speakeasy cocktail series, bringing you a few recommendations. The recipes for these drinks are linked below and our entire Speakeasy series can be found on our website under the Speakeasy tab.…

Send us a text Merry Christmas, everyone! This episode will be available on Christmas Eve 2024, and we thought it would be fun to chat about food traditions in our own homes as well as around the world. How about pickled fish in Denmark, rice cakes from the Philippines, or a spicy stew from India? Maybe there are some new traditions you'll want to …

Send us a text Come along with Heather on a twisty turvy adventure to find a recipe for today's episode. She used trending Google search terms (and lucky number 3) to discover what recipe searches are popular right now and settled on Chinese Stuffed Eggplant, a popular dim sum dish. In this recipe, Japanese eggplant (the long thin ones) is stuffed …

Send us a text This episode is all about cookies, cookies and more cookies! With Christmas around the corner it's time to get baking for all those get-togethers, parties, neighbour and teacher gifts, and of course cookies for Santa. Enjoy this recap of favourite cookies, including short clips from the original episodes. Find links to all the recipe…

Send us a text In this episode Heather tries a recipe for Matambre, an Argentinian stuffed flank steak. You're going to roll hard boiled eggs, bell peppers, a mixture of cilantro, garlic and olive oil in a flank steak and grill it on the BBQ. Matambre is actually the name of a common cut of beef in parts of south America. It's a large thin steak. T…

Send us a text Come along with us, your hosts Erin and Heather, as we learn about the Appalachian region of the United States - its food traditions and so much more - with our special guest Amy Clark, host of the Talking Appalachian Podcast. We're so excited to bring this episode to you! If you love learning about people, their culture and society,…

Send us a text This week, Erin is trying a tofu recipe in hopes of convincing her carnivorous family to enjoy meatless Mondays more often. The recipe is a breaded and baked tofu, smothered in buffalo sauce and enjoyed with a crunchy celery slaw. It is really delicious! If you're new to cooking with tofu or want a new way to enjoy it, this one is fo…

Send us a text This week we welcome CJ, the creator of A Well Read Tart book and recipe blog, and co-host of the Dark Side of the Word podcast. We talk books, recipe development, learning to cook, AND we make her go-to Paprika Shrimp & Gouda Polenta recipe. Have you ever been inspired to bake or cook while reading a book? CJ shares her creative thi…

Send us a text Remember when a recipe called Marry Me Chicken was trending? It was named that because apparently testers thought it was so good, they wanted to propose to the recipe creator who made it. Well, this week on the podcast, Heather is making a vegan version of this dish - Marry Me Chickpeas. Let's learn to make it and find out if it's pr…

Send us a text This week our guest Gillian Seguin, Associate Wealth Advisor with Reyes Group (iA Private Wealth) joins us to share her love for all things pumpkin spice (and oh yes, we agree with her!). Gillian also explains to us all how financial planning is a lot like following a recipe. So, if you've ever wanted a peek into the mind of a person…

Send us a text This week we welcome John Reyes, a Wealth Advisor, iA Private Wealth as our guest co-host. John shares with us how his family is transitioning to a gluten-free (gf) diet due to his young daughter's Celiac disease diagnosis. John and his family of five have been learning how challenging it can be to transition to a gluten-free diet, f…

Send us a text In this week’s episode, Erin takes home cooks on a flavourful peek into the Falastin cookbook (by Tamimi and Wigley), highlighting two delicious variations of the popular Middle Eastern dish, shakshuka. Whether you’re new to cooking or an experienced home chef, these recipes are perfect for adding to your cooking repertoire. First, E…

Send us a text This week on Three Kitchens Podcast, Heather is trying something new - Dulce de Manzana is described as a classic Spanish apple paste. It just might be your new favourite addition to happy hour - add it to your tapas spread, brunch table or charcuterie boards. We enjoyed it on a slice of baguette with cheese and prosciutto. It is ser…

Send us a text In this episode of the podcast, we discuss connections between food and mental health with guest Che Burnett, a counsellor with The Calgary Counselling Centre. Some of the things we chat about are: Slowing down and being being mindful when we eat can help reduce the stress and anxiety caused by our hectic busy lives. The dopamine aff…

Send us a text Regular listeners know we love a cooking or baking challenge, and we've been known to bring home something totally new to us to experiment cooking with. On this episode Erin dives into an exploration of cassava root, also known as a yuca. This is a new one for us both, never having cooked with it before. Fair warning, results are mix…

Send us a text Welcome to the 200th episode of Three Kitchens Podcast! In this episode, Heather finds many uses for the abundant harvest from her Romeo Cherry tree. Here's a rundown of recipes we're sharing in this episode: Chocolate Cherry Upside Down Cake - simply toss cherries in a little sugar and cornstarch, layer them in the bottom of the cak…

Send us a text Join us in welcoming our first guest co-host, Megan Gaul from Partake Meal Planning and Wellness! Megan shares with us her mom's delicious Banana Chocolate Chunk Coffee Muffins, but this episode is so much more than a recipe. We chat about where our attitudes about food stem from, and how we can shift our thinking so we can enjoy the…

Send us a text In our final episode of Season 4 of the podcast, we do a quick review of the past season and give a sneak peek into some of our plans for Season 5. Season 4 highlights: 11 months 13 guests 46 episodes at least as many recipes as episodes (some episodes features more than one) Erin chooses pickled peaches and grilled chicken thighs as…

Send us a text Ever wondered how to get that perfect, golden-brown crust and chewy texture on a soft pretzel? The secret lies in using food grade lye. Join us as we explore the process step-by-step, share tips for handling lye safely, and guide you through creating the most delicious pretzels you've ever tasted. A few safety tips for using lye: - B…

Send us a text This week, Erin takes on a recipe for Scotch Eggs using quail eggs. It's a bite-sized version of this classic British pub fare and we are here for it! After soft-boiling, Erin had to carefully peel the tiny quail eggs, which was a job in itself! Then they're wrapped in sausage meat, rolled in bread crumbs and then fried. Rather than …

Send us a text Welcome to another zesty and refreshing episode of Three Kitchens Podcast! This week, we're diving into the sunny flavors of Italy as Heather makes limoncello from scratch and then uses it to make the most delicious lemon tiramisu. Follow along with us as we transform fresh lemons into this classic Italian liqueur. It's so easy and j…

Send us a text Welcome back to Three Kitchens Podcast as we inch closer to the end of Season 4! In this episode we dive into the wonderful world of food trends. Who better to guide us through this delicious journey than Wanda Baker, the Digital Editor & Marketing Communications Manager at Savour Calgary Food Magazine? Savour Calgary is a source of …

Send us a text The star of this eisode is Norwegian brown cheese (Brunost as it is called in Norway). Leftover whey from the cheesemaking process is cooked down until is carmelized and turns this beautiful brown colour. The flavour is hard to describe. It's a bit caramelly, like butterscotch but with the subtle tang of goat cheese. You really have …

Send us a text Yes, you read that title right. Let us explain! This week on Three Kitchens Podcast, Heather tells us about an article she read wherein the author states they prefer chocolate chip cookies without the chocolate chips. Sounds a little too plain for our tastes. Let's discuss what to add to these cookies as a chocolate chip alternative.…

Send us a text This week's podcast guest is Julia Kraemer from the Leftovers Foundation, a Canadian non-profit on a vital mission to reduce food waste and enhance food access. The foundation rescues perfectly edible food destined for landfills, thereby preventing greenhouse gas emissions and delivering this food to those in need through the work of…

Send us a text In today's delicious Three Kitchens Podcast episode, Erin is rolling up her sleeves and getting her hands floury as she learns to make a sumptuous Fig and Goat Cheese Tart from scratch. As we all know, an open-faced tart is perfect for impressing guests at a dinner party or indulging in a gourmet treat at home. Full disclosure: we'd …

Send us a text This week on the podcast, we're making dinner as easy as possible - and the clean-up, too - with a sheet pan dinner. Sheet pan dinners are one of the easiest ways to cook a meal. Think busy weeknights or feeding a small crowd. By putting veggies and protein on the same pan and roasting it all at once, you're making dinner a breeze. H…

Send us a text This week on the podcast we welcome Andy De Santis, a Registered Dietician specializing in fatty liver disease. If you're not familiar with this health concern, you're not alone, but Andy tells us it is extremely common among adults. And there's no medication to treat it. Thankfully, we can improve our liver health, and avoid or even…

Send us a text This week on the podcast, Erin is taking us along down a rabbit hole called Matrimonial Cake. She found a variety of recipes in an old recipe box that had belonged to her great grandmother. Some of these recipes originated during the great depression early in the 20th century. Depression-era recipes are often modified to suit food ra…

Send us a text This week we're talking about making use of every bit of produce, from potato peels and mushy bananas, to wilted herbs and dairy on the verge of its best-before date. This episode of Three Kitchens Podcast will help you stretch your dollar by suggesting ways of tossing less out into the compost or trash bin and getting more from the …

Send us a text On this episode of Three Kitchens Podcast, Erin is again baking bread. This time it's the Italian sandwich bread, ciabatta. This is her first time trying this recipe and she's got some great tips for you if this is also your first time baking ciabatta. Ciabatta bread was first baked in 1982 by Arnaldo Cavallari in response to a conce…

Send us a text In this Three Kitchens Podcast episode, we take on the fresh artichoke, and the results are, well, you'll see. It may be that the artichokes imported to our corner of the Canadian Prairies are sub-par. Perhaps they're harvested too soon or they're actually old. We're not sure, but we do know that the ones Heather attempted to roast f…