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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.
Zach Kinda Cooks
S1, EP2 "Chubby Boy Breakfast Hash"Chef and writer Zach cooks his signature brand of over-the-top, calorically dense comfort food.
Zach Kinda Cooks
S1, EP6 "Tuna Casserole"Chef and writer Zach cooks his signature brand of over-the-top, calorically dense comfort food.
Everyday Excellent
S1, EP14 "Using Leftovers"Everyday Excellent
S1, EP13 "Brunch"Everyday Excellent
S1, EP12 "Hamburger Heaven"One World Kitchen
S2, EP14 "Corn: Argentina's Favorite Ingredient"Corn is a big staple ingredient in Argentinian cuisine, and chef Natalia Machado makes tamales, corn and squash and chorizo stew, chicken in a creamy corn sauce, and then creamy corn pudding for dessert.
Gusto's QR Countdown
S2, EP7 "Honey"Gusto's QR Countdown
Rerun Air Date: April 21, 2026Cook the Books
S2025, EP7 "Tava"Recipes from Taste Canada award-winning cookbooks, highlighting unique food.
Cook the Books
S2025, EP8 "Start Here"Recipes from Taste Canada award-winning cookbooks, highlighting unique food.
Cook the Books
S2025, EP9 "Mi Cocina"Recipes from Taste Canada award-winning cookbooks, highlighting unique food.
Cook the Books
S2025, EP10 "Tenderheart"Recipes from Taste Canada award-winning cookbooks, highlighting unique food.
Cook the Books
S2025, EP11 "Disporican"Recipes from Taste Canada award-winning cookbooks, highlighting unique food.
Cook the Books
S2025, EP12 "The Cook You Want to Be"Recipes from Taste Canada award-winning cookbooks, highlighting unique food.
Cook the Books
S2025, EP13 "The World Central Kitchen Cookbook"Recipes from Taste Canada award-winning cookbooks, highlighting unique food.
Cook the Books
"Cook the Books"Recipes from Taste Canada award-winning cookbooks, highlighting unique food.