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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, whether it was one episode or all 42. We appreciate you!

We're off to enjoy our short Canadian summer and we'll be back with a new season of food and stories in September, 2026!

Episode Links:

~ Three Kitchens Podcast Website

Top Three Most Listened to Episodes in Season 5:

1. S5 E17 : Our Favourite Cocktails & Mocktails

2. S5 E12: Cooking Appalachian with Amy Clark, host of Talking Appalachian Podcast

3. S5 E1: Muffins, Meal Planning & More with Megan Gaul

Heather's Favourites from Season 5:

~ S5 E28: Podcasthon Episode with Community Kitchen of Calgary Program

~ S5 E7: Going Gluten-Free with John Reyes

~ S5 E23: Zhuzhed Up Grilled Cheese

~ S5 E29: Pretty in Prink Grapefruit Shortbread Squares

~ S5 E22: It's time for Cake! Sesame, Banana, Date Cake from Ottolenghi

Erin's Favourites from Season 5:

~ S5 E12: Cooking Appalachian with Amy Clark,

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.

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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 bay leaves. the chicken is marinaded and then slow cooked using a basic braising method and then served over coconut rice.

It's quite simple to make and the perfect base to play with and make it your own. Switch up the vinegar, add herbs, and try different proteins if you want. It's delicious!

Episode Links

~ Chicken Adobo Recipe

~ Baking with Ube Halaya Episode

~ Birthing Magazine

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!

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. Chef Wong knew the way to generate income was to sell more alcoholic beverages, so he created a recipe he thought would pair nicely with drinks. With British pub food as his inspiration, Ginger Beef was born. To this day, it is a very popular dish served in Canadian Chinese restaurants across Canada.

For this recipe, steak is sliced thinly, battered and fried. A stir fry of julienned veggies is also made, along with the sauce, and then it's all tossed together. The key here is to let it all sit and soak up the sauce. Oh, and of course, the star ingredient is LOTS of ginger included in the julienned veggies.

Heather had some difficulty getting the beef crispy -- the recipe didn't specify a temp for the frying oil, which may have been the problem. But the flavours here were spot on. This recipe tastes perfectly like our favourite ginger beef. Give it a try! You'll love it.

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Episode Links

~ Ginger Beef recipe

~ Beef Jerky episode

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!

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!