Three Kitchens Podcast

ThreeKitchensPodcast
  • 0.0 (0)
  • FOOD
  • UPDATED WEEKLY

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. 

  1. S6 E21 : Boston Baked Beans

    2 DAYS AGO

    S6 E21 : Boston Baked Beans

    Send a text We're trying Boston Baked Beans this week on the podcast. This American classic is popular at backyard BBQs and potluck gatherings.  This recipe starts with soaking northern navy beans, and then boiling them in water until they're softened. Meanwhile, the sauce is made with bacon, onions, ketchup, brown sugar, molasses, maple syrup, Worcestershire sauce, salt and pepper. After everything is combined, it goes in the oven for a slow bake (about 3.5 hours).  You can modify the flavours to suit your palette. We actually felt these beans are far too sweet, and for our tastes, we'd reduce the amount of sugar. And maybe add a kick of spice. It's a fun recipe to try if you enjoy baked beans -- homemade is always better than canned!  Get the recipe: Boston Baked Beans  Listen to our interview with The Alberta Pulse Growers Association Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You can support the show with a small donation at Buy Me A Coffee. Want to be a guest? We want to hear from you! Join us on our socials! Instagram @three_kitchens_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

    21 min
  2. S6 E20 : Part 1 - Different Cuts of Meat Explained, with Charlotte Wasylik from Chatsworth Farm

    17 FEB

    S6 E20 : Part 1 - Different Cuts of Meat Explained, with Charlotte Wasylik from Chatsworth Farm

    Send a text We had so much to talk about with Charlotte Wasylik from Chatsworth Farm, we split it into two episodes! Part II is also available now! This week we're talking about one of the most confusing things for home cooks, cuts of meat: - what they're called (why are there so many names for the same thing??) - why the names don't always mean what we think they mean - and how that can leave even the most confident home cook feeling unsure about what to order from the farmer or butcher.  To help us make sense of it all, we're joined once again by Charlotte Wasylik from Chatsworth Farm, who brings deep expertise from the producer side of the food system. She explains that names given to cuts of meat often vary by region, so if you're not finding what a recipe calls for, there may be a different name for it -- you just have to ask! Sometimes it helps to explain what you want to cook in order for the farmer to guide you to cuts that will work the best. And understanding that, an unusual cut doesn't have to be intimidating when you know what to do with it.   Be sure to listen to part II of this conversation next. And please check out Chatsworth Farm for more information. www.chatsworthfarm.ca Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You can support the show with a small donation at Buy Me A Coffee. Want to be a guest? We want to hear from you! Join us on our socials! Instagram @three_kitchens_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

    27 min
  3. S6 E20 : Part 2 - Different Cuts of Meat Explained, with Charlotte Wasylik from Chatsworth Farm

    17 FEB

    S6 E20 : Part 2 - Different Cuts of Meat Explained, with Charlotte Wasylik from Chatsworth Farm

    Send a text We had so much to talk about with Charlotte Wasylik from Chatsworth Farm, we split it into two episodes! Part I is also available now! This week we're talking about one of the most confusing things for home cooks, cuts of meat: - what they're called (why are there so many names for the same thing??) - why the names don't always mean what we think they mean - and how that can leave even the most confident home cook feeling unsure about what to order from the farmer or butcher.  To help us make sense of it all, we're joined once again by Charlotte Wasylik from Chatsworth Farm, who brings deep expertise from the producer side of the food system. She explains that names given to cuts of meat often vary by region, so if you're not finding what a recipe calls for, there may be a different name for it -- you just have to ask! Sometimes it helps to explain what you want to cook in order for the farmer to guide you to cuts that will work the best. And understanding that, an unusual cut doesn't have to be intimidating when you know what to do with it.   Be sure to listen to part I of this conversation if you haven't yet. And please check out Chatsworth Farm for more information. www.chatsworthfarm.ca Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You can support the show with a small donation at Buy Me A Coffee. Want to be a guest? We want to hear from you! Join us on our socials! Instagram @three_kitchens_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

    30 min
  4. S6 E19: Two Different Almond Cookies

    10 FEB

    S6 E19: Two Different Almond Cookies

    Send a text It's time for cookies, everybody! To satisfy a craving for almond-flavoured sweet treats, Erin takes on two different cookie recipes this week. One is a large stuffed cookie (she calls it a café style cookie), and the other is a little two-bite (maybe one-bite) cookie ball.  The café-style cookies are stuffed with a filling made of almond flour, sugar, egg, butter, vanilla, and almond extract. We felt the filling just sort of melted away into the cookie, which was a little disappointing. But recipe #2 is a clear winner... The almond cookie balls are called mandorlinis. They're made with a base of almond flour, powdered sugar, and all-purpose flour. And then a full slab of marzipan, which lends them a chewy texture. Along with the little crunch of the sliced almonds on the surface, these are delicious little cookies. We dare you to eat just one.  Get the almond cookie recipes!  Almond Stuffed Cookies One-Bite Almond Cookie Balls Also mentioned in this episode:  Stuffed Brown Butter Cookies recipe Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You can support the show with a small donation at Buy Me A Coffee. Want to be a guest? We want to hear from you! Join us on our socials! Instagram @three_kitchens_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

    22 min
  5. S6 E18: Julia Child's Ratatouille Recipe

    3 FEB

    S6 E18: Julia Child's Ratatouille Recipe

    Send a text This week on the podcast, Heather tackles a recipe for ratatouille, the classic French vegetable casserole. The recipe she uses is from none other than Julia Child, and if you've read one of her recipes, you know that can sometimes be a challenge in itself. Let's go!  Ratatouille is usually made with eggplant, squash, tomatoes, onion and peppers. It's obviously going to be better when these are in season, but we had it mid-winter and it was still delicious. You can even use canned tomatoes if that's your best option. Heather discovers the key to this recipe is cooking each of the veggies separately (well, the eggplant and squash together, and the onions and peppers together). It's also important to cut them into similar sizes. Oh, and salt the eggplant and squash in advance so they sweat out extra moisture and keep their structure.  In the end, following Julia's long-winded instructions was well worth it. We'd tried ratatouille before that was all baked together at the same time, and it wasn't nearly as satisfying as this method of cooking each thing separately and then assembling it at the end. Plus this is all prepared on the cooktop, which made it super easy and didn't require turning on the oven.  Bon appétit! Get the ratatouille recipe!  Other stuff mentioned in this episode: - S2 E2: Bon Appétit, a CIFF Special - Coq au Vin recipe - Eggplant Parmesan recipe - Spiced Eggplant Pide recipe - Dijon Salmon with Capers recipe Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You can support the show with a small donation at Buy Me A Coffee. Want to be a guest? We want to hear from you! Join us on our socials! Instagram @three_kitchens_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

    31 min
  6. S6 E17: Potato Leek Soup with Tim & James from Thicc Radio Podcast

    27 JAN

    S6 E17: Potato Leek Soup with Tim & James from Thicc Radio Podcast

    Send a text This week on Three Kitchens we welcome James and Tim, hosts of Thicc Radio, the award-winning podcast about gaining and feedism, and so much more!  We chat about where the idea for their show originated, all the numerous topics they explore with their guests, and the importance of the community they've created and nurtured. Kink and fetish, gender, sexuality, health and healthcare, dating, culture, politics and body positivity -- Thicc Radio is offering up real talk, hosted by these lovely, genuine humans. We really enjoyed this conversation and think you will too!   And of course, there's food talk. James shares his mom's potato leek soup recipe that transports him straight back to childhood whenever he makes it. It's easy and classic, and you can zhuzh it up to make it your own. Enjoy!  Follow Thicc Radio!   On Instagram @thiccradio  (https://www.instagram.com/thiccradio/) On TikTok @thiccradio (https://www.tiktok.com/@thiccradio) On YouTube @thiccradio (https://www.youtube.com/@thiccradio) Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You can support the show with a small donation at Buy Me A Coffee. Want to be a guest? We want to hear from you! Join us on our socials! Instagram @three_kitchens_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

    45 min
  7. S6 E16: Sheet Pan Kebabs

    20 JAN

    S6 E16: Sheet Pan Kebabs

    Send 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 simply red onion and tomatoes with salted lemon and sumac. The tahina sauce is tahini and water -- so simple! All together in a wrap, this is quick, healthy and so tasty.  Get the recipe on our website:  Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You can support the show with a small donation at Buy Me A Coffee. Want to be a guest? We want to hear from you! Join us on our socials! Instagram @three_kitchens_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

    32 min
  8. S6 E15: Food for Thought - The Great Molasses Flood

    13 JAN

    S6 E15: Food for Thought - The Great Molasses Flood

    Send 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, episode 642: The Great Molasses Flood of 1919 Part 1 - Killer Condiments Wikipedia - Great Molasses Flood Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You can support the show with a small donation at Buy Me A Coffee. Want to be a guest? We want to hear from you! Join us on our socials! Instagram @three_kitchens_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

    22 min
See All (261)

Trailer

About

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. 

Information

  • Creator
    ThreeKitchensPodcast
  • Years Active
    2021 - 2026
  • Episodes
    261
  • Rating
    Explicit
  • Copyright
    © 2026 Three Kitchens Podcast
  • Show Website
    Three Kitchens Podcast