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Gusto TV is the world’s most innovative linear food television channel. From in-studio cooking series featuring creative recipes and dynamic hosts to fascinating documentary and reality series about food culture and sustainability, Gusto TV delivers a diverse mix of engaging and inspiring cooking programming that resonates globally.
Watts on the Grill
S1, EP5 "Delicious Grilled Shellfish"Host Spencer Watts reinvents the delicate and tantalising shellfish on the grill. Scallops, margarita shrimp, aromatic mussels and juicy lobsters are on the menu.
Gusto's QR Countdown
S3, EP7 "Cold"Global Street Eats
S1, EP7 "Caribbean Classics"Global Street Eats
S1, EP8 "Chili Chow"Everyday Excellent
S1, EP5 "Weekday Rush"A is for Apple
S2, EP13 "Tea & Turkey"Tea and turkey sounds like Sunday dinner at Grandma's house, but that's not the case when Chef Robert Jewell gets his hands on the ingredients.
Cook the Books
"Cook the Books"Recipes from Taste Canada award-winning cookbooks, highlighting unique food.
Cook Like a Chef
S6, EP12 "Soup"Chef Craig Wong teaches his tricks for building bowls full of broth and flavour in his celebration of soup.
Everyday Excellent
S1, EP5 "Weekday Rush"Bring on the Karbs
S3, EP1 "Long and Short of It"Chefs Erica and Josh Karbelnik show that food really is the language of love.
Cook Like a Chef
S6, EP3 "Salad Episode With Chef Craig Wong"Chef Craig Wong shares his secrets to delicious restaurant worthy salads.
Cook Like a Chef
S6, EP5 "Pork Episode With Chef Derek Dammann"Chef Derek Dammann shares techniques for snout to tail cooking, featuring pork recipes.
Blitz!
"Erica"In the kitchen with Gusto TV hosts as they prepare meals they love, enjoy, and make all the time.
Generation Cooks
S1, EP7 "On Point"Bonacini's Italy
S2, EP4 "Tuscany"Tuscany is known for its wines, cheeses, and gorgeous sights; chef Michael Bonacini introduces the region's fine cuisine with four of his favorite dishes, drawing attention to the importance of mushrooms in Tuscan culture.
Bonacini's Italy
S2, EP5 "Veneto"From hearty inland crops to fresh food of the sea, the Venetian region covers it all; an antipasto of succulent soft shell crab is paired with a tangy aioli made from sundried tomatoes, creating the perfect combination of crispy and creamy.