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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.
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.
One World Kitchen
S2, EP9 "Popular Patagonian Dishes"Argentinian chef Natalia Machado creates popular dishes from the Patagonia area, including lamb empanadas, King Crab pie, fish in a salt crust, and Patagonian fruit cake.
Mucho Machado
S1, EP2 "Ceviches and Tiraditos"Chef Natalia Machado prepares dishes in real time, offering viewers an engaging glimpse into both on-set and off-set kitchen dynamics, with episodes in English and Spanish.
Mucho Machado
S2, EP2 "Rice"Chef Natalia Machado prepares dishes in real time, offering viewers an engaging glimpse into both on-set and off-set kitchen dynamics, with episodes in English and Spanish.
One World Kitchen
S1, EP6 "Fresh Argentinian Food"Natalia makes an Argentine citrus and spiced salmon, burnt ricotta salad and lamb two ways.
Mucho Machado
S2, EP5 "Corn"Chef Natalia Machado prepares dishes in real time, offering viewers an engaging glimpse into both on-set and off-set kitchen dynamics, with episodes in English and Spanish.
Cook Like a Chef
S5, EP16 "Lamb With Chef Ned Bell"Lamb in a fennel coconut sauce; crown roast of lamb served with mustard rub and a shallot and mint sauce.
Cook Like a Chef
S5, EP17 "Desserts With Chef Michael Bonacini"Rhubarb and anise hyssop custard; pear and blue cheese strudel; grilled pineapple with a ginger-lime mascarpone mousse.
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.
Bonacini's Italy
S2, EP6 "Puglia"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.
Bonacini's Italy
S2, EP7 "Sicily"Simplicity is key with Sicilian cuisine; the region balances simplicity with intensity through flavorful dishes; an antipasto of folded flatbread with ricotta and fennel seeds inspires with its intricate beauty and a simple recipe.
Bonacini's Italy
S2, EP8 "Lazio"Filled with ruins in its bustling streets, the region of Lazio sticks with grandeur in all it does, including food; chef Michael Bonacini highlights its Jewish influence with a crispy Roman Jewish-style artichoke dish.
Bonacini's Italy
S2, EP9 "Campania"Campania's coastline is filled with two things: tourists and seafood; chef Michael Bonacini begins his meal with a salad from the Island of Capri; grilled Caprese salad combines fresh tomatoes, tangy balsamic, and a hint of sweetness from basil.
Bonacini's Italy
S2, EP10 "Emilia-Romagna"Chef Michael Bonacini delves into the Italian region of Emilia-Romagna to discover its iconic cuisine; he stays light with an airy mortadella mousse spread on fluffy flatbreads; cooking up tortellini in broth.
Bonacini's Italy
S2, EP11 "Calabria"Chef Michael Bonacini explores sweet and spicy dishes hailing from the coastal region of Calabria; for his antipasto, he cooks up a light and refreshing brioche with gelato; a spicy sausage and ricotta pasta.
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