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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.
Feed My Soul, V
S1, EP11 "Veggies with V"Feed My Soul, V
S1, EP12 "Mezze Marathon"Feed My Soul, V
S1, EP13 "Take Out Treats"Feed My Soul, V
S1, EP14 "Memory Lane"Licence to Grill
S2, EP9 "Aerobic Marathon BBQ"Chicken satay; rotisserie veal roast; polenta kabobs; caesar shrimp.
Licence to Grill
S2, EP10 "40th Birthday Bash"Port-marinated rack of lamb and chicken breasts; herbed barbecued mussels.
Licence to Grill
S2, EP11 "Blackout Cookout"Grilled vegetable frittata; bacon wrapped chicken legs; smoked veal loaf.
Licence to Grill
S2, EP12 "Poker Night With the Boys"Beef fajitas; flattened chili-chicken; smoked and baked beans.
The Latin Kitchen
S1, EP5 "Traditional Mexican Beans"Chef Luis Valenzuela fries up classic Mexican bean recipes, proving that the side dish can also be the main attraction.
The Latin Kitchen
S1, EP7 "Arepas: Venezuela's National Bread"Passionate cook Juan Pablo Gonzalez introduces the arepa, a Venezuelan specialty, and shows four different and delicious fillings.
A is for Apple
S1, EP5 "Olives and Onions"Chef Robert Jewell is challenged with combining olives and onions to make a delicious dish.
A is for Apple
S1, EP6 "Pork and Pineapples"Chef Leah Wildman takes up the challenge of fusing pork and pineapple to create a surprising dish.
A is for Apple
S1, EP7 "Brussels Sprouts and Blueberries"Chef Lauren Gulyas explores brussels sprouts and blueberries before creating a final dish that combines the unlikely pair.
The Wizard of Whatever
S1, EP2 "Pancakes, Lobster Soup, Duck, and Flan"Cook the Books
S1, EP3 "Michael Van de Elzen & Cameron Petley"Carly Flynn talks with New Zeland chefs about their cookbooks.
Zach Kinda Cooks
S2, EP1 "Chili & Chili Dog"Chef and ex-Gusto writer Zach cooks his signature brand of over-the-top, calorically dense comfort food, all while working in a smidge of food science, and a bit of foul language for good measure.