Gusto TV schedule

Host Vijaya Selvaraju makes delectable Indian dishes using versatile Indian spices and flavors.

Chef Vijaya Selvaraju makes dal soup, fish in a red chili chutney and coconut barfi for dessert.

Vijaya Selvaraju demonstrates how Indian dishes can easily be incorporated into everyday meals.

Chef-host Shahir Massoud tries out recipes from another award-winning cookbook: My Thali by Joe Thottungal; follow along as Shahir prepares goat curry, fried tilapia, pork and potato masala, and much more.

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

Chef Derek Dammann demonstrates techniques for elevating the classic potato.

Desiree uses blueberries, celery, cucumber, oranges and red cabbage to make a juice.

Desiree prepares a breakfast of spiralized fried potatoes with eggs and hollandaise.

Desiree prepares a strawberry, apple and ginger juice, breakfast cookies, a tabbouleh and sundried tomato hummus, a green curry vegetable pot pie and a Moroccan vegetable tagine.

Desiree prepares recipes for life on the go, including a green juice, a breakfast burrito, a beet salad and a flourless almond cake.

Michael prepares dishes from the culinary heart of Italy.

Quality ingredients become refined, restaurant-worthy dishes using griddle techniques.

Chef Spencer Watts' top tips for achieving smoky flavors.

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

Michael prepares cuisine from Veneto, Italy.

Jessica bakes some DIY recipes that will spice up any wedding.

Jessica travels around the world with diverse desserts.

Jessica shows off some of her favorite picnic-approved desserts.

Jessica shares how to make breakfast treats like banana bread and hand pies filled with grape jelly.

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.

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.

Puglia's lush landscape and large coastline characterize its cuisine; exploring its native ingredients through some of Puglia's favorite meals; an antipasto with crispy fried mussels; highlighting Puglia's prize crop: tomatoes.

Quality ingredients become refined, restaurant-worthy dishes using griddle techniques.

Chef Spencer Watts' top tips for achieving smoky flavors.

Chef Spencer Watts shows how tea and coffee can add a lot of flavor to tuna and mussels.

Chef Spencer Watts creates fun surf and turf dishes featuring halibut and lobster.

Chef Spencer Watts shows how easy and incredibly delicious cooking a whole fish or shellfish can be.

Chef and seafood expert Spencer Watts showcases the perfect pairing of vinegar and fish with balsamic marinated walleye, gastrique lobster and crawfish popcorn.

Desiree Nielsen cooks up protein-rich falafel waffles for breakfast.

Desiree makes a colorful tonic, a sweet potato hash, a warm romaine lettuce, challah, and lasagna.

Desiree makes a cashew butter smoothie, a sage-fried tofu scramble, tempura vegetables and apple butter-pecan-Gorgonzola turnovers.

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

Michael prepares traditional dishes from the Northern Italian region, Lombardy.

Jessica bakes some DIY recipes that will spice up any wedding.

Jessica travels around the world with diverse desserts.