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Studio 3 Contributor Keisha Henson joined Angela Evans to make a flag cake to celebrate the 4th of July.
Chef Adrian Esco made steak, lobster, asparagus, and mashed potatoes for a Father's Day meal.
The award-winning Ridgeland High School Culinary Arts students visited Studio 3 and made the red velvet cake that won the competition.
Just Vanilla Bakes has cakes and other treats perfect for graduation celebrations and other events!
Campbell’s Bakery joined Studio 3 with chocolate chip cookies and other treats to celebrate!
The Vanillan, Beth Hennington, joined Studio 3 to make apple pie on National Apple Pie Day.
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Chef Michael Moore, Director of Dining Services at The Orchard Retirement Community, made pasta salad on Studio 3.
Chef Po joined Studio 3 to make a 30-minute one skillet meal that includes cabbage and chicken and apple sausage.
You can find them at the Mississippi Farmer’s Market Tea Party on Saturday, April 13.
“Gumbo Girl” returns to Studio 3 to showcase her famous red beans and rice recipe.
Christina Jackson visited Studio 3 to decorate cookies for St. Patrick’s Day.
Chef Rita joined Studio 3 to celebrate Women's History Month and create a dish that is rich in nutrients for women.
Chef Katie Dixon has appeared on many national cooking shows, owns the Birdhouse Cafe in Hattiesburg, and has a cookbook called Be Nourished.
Chef Enrika Williams of Fauna Foodworks joined Studio 3 to demonstrate how to make a vanilla citrus vinaigrette.
Chef Po with Urban Kitchen joined Studio 3 to make chicken tacos with collard green slaw.
Chef Adrian Esco made filet mignon with crab meat and asparagus on Studio 3.
WLBT intern Krystal White joined Grace Temple in the kitchen to make Shrimp and Grits in our Family Recipes segment.
Marlena Taylor with Willy B’s Steakhouse cooks redfish with Studio 3.
Chef Enrika Williams made sweet potato soup with jerk plantain chips, smoked almonds, and cilantro oil on Studio 3.
Studio 3 contributor Keisha Henson demonstrated cute ideas for hot chocolate.
For National Burger Day, Spillway Diner cooked on Studio 3.
Willy B’s Steakhouse made fried green tomatoes and stuffed mushrooms on Studio 3.
Chef Adrian Esco visited Studio 3 and made his famous penne pasta topped with shrimp and ribeye.
Spillway Diner visited Studio 3 and Chef Jermaine made the popular menu item Fried Catfish with greens, potato salad, cole slaw, and cornbread.
Keisha Henson joined Studio 3 to share ideas for Thanksgiving-themed snacks.
It's National Sandwich Day and we are celebrating with The Big Salad who brought some for us!
Ted Henifin joins Studio 3 in the kitchen to make Dracula’s Dentures Cookies.
Chef Monte Agho from Monte's Steak and Seafood made Cajun Chicken on Studio 3.
Chef Josh Casper of the Depot Kitchen & Market in Hattiesburg made crab cake sliders on Studio 3.
If you are looking for yummy and easy Halloween treats you can make at home, look no further! Our very own Keisha Henson joins us in the studio to make “boonanas” and “dirt and worms.”