Gusto (Canada)

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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.

Fried Chicken Night

Spencer's BIG 30

S1, EP13 "Fried Chicken Night"

Spencer makes all the fixings for a fast fried chicken dinner.

Spencer's BIG 30

S1, EP11 "Fish Night"

Spencer makes a budget-friendly fish dinner.

Spencer's BIG 30

S2, EP1 "Southern BBQ Night"

Spencer prepares southern-style barbecue in 30 minutes.

Spencer's BIG 30

S2, EP2 "Greek Night"

Spencer offers tips on preparing a Greek feast.

Spencer's BIG 30

S2, EP3 "Gourmet Soup & Sammies"

Spencer prepares his favorite recipes for soup and sandwiches.

Everyday Excellent

S1, EP1 "Italiano"

Everyday Excellent

S1, EP2 "Winter Wonderful"

Everyday Excellent

S1, EP3 "Asian Inspiration"

Let's Brunch

S2, EP2 "Dim Sum Brunch"

Vanessa Gianfrancesco prepares her favorite Chinese-inspired brunch dishes; shrimp dumplings; pork bao buns combine roast pork, delicious hoisin, fluffy steamed buns, and crunchy fresh veggies; homemade congee topped with crispy beef and scallions.

Let's Brunch

S2, EP3 "Brunch Around the World"

Vanessa creates an international menu with brunch recipes from around the world.

Let's Brunch

S2, EP4 "Middle Eastern Brunch"

Vanessa creates a brunch menu inspired by the Middle East.

Bonacini's Italy

S1, EP12 "Sicily"

Rice balls stuffed with seafood are on the menu as Michael explores dishes from Sicily.

Bonacini's Italy

S1, EP10 "Piemonte"

Michael shows us how to make his warm regional dishes like bagna cauda.

Maddie & Kiki's BBQ Barn

S2, EP7 "Smoky Prime Rib & Summer Berry Bliss"

Maddie & Kiki's BBQ Barn

S2, EP8 "Rotisserie, Plums & Sister Fun"

Cook the Books

S2025, EP10 "Tenderheart"

Recipes from Taste Canada award-winning cookbooks, highlighting unique food.

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