The Urban Vegetarian
Desiree Nielsen cooks up a filling breakfast with spiralized fried potatoes with eggs and hollandaise.
2026-01-03 04:00:00 +0000 UTC→2026-01-03 04:30:00 +0000 UTC(30m)
Schedule for Gusto TV
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Pressure's On
Host Vanessa Gianfrancesco cooks up four dinners in minutes using her multi-cooker including a delicious Lasagna and mouth-watering Burrito Bowl with Chermoula.
2026-01-03 16:00:01 +0000 UTC→2026-01-03 16:30:01 +0000 UTC(30m)
Pressure's On
Charming cook Vanessa Gianfrancesco cooks up four multi-cooker dishes that save on time but are bursting with flavour.
2026-01-03 15:30:01 +0000 UTC→2026-01-03 16:00:01 +0000 UTC(30m)
Feed My Soul, V!
Vanessa and Stefania plan a rustic Italian menu with a table to match! There's nonna's salad, Sunday sauce, rapini with garlic and chili, Sicilian sea bass, and so much more!
2026-01-03 15:00:01 +0000 UTC→2026-01-03 15:30:01 +0000 UTC(30m)
Pressure's On
Do you know the secret to an uncracked cheesecake? Host Vanessa Gianfrancesco shares her trick to making a perfectly silky-smooth Salted Caramel Cheesecake.
2026-01-03 14:30:01 +0000 UTC→2026-01-03 15:00:01 +0000 UTC(30m)
Pressure's On
Using just one pot, host Vanessa Gianfrancesco cooks four delicious dishes including Peachy Pulled Pork Tacos and a Lime and Basil Pie.
2026-01-03 14:00:00 +0000 UTC→2026-01-03 14:30:01 +0000 UTC(30m)
Feed My Soul, V!
Vanessa plans a Spanish tapas-themed menu with a table to match! There's lamb meatballs, battered cod with peppers, garlic shrimp, fried eggplant with honey, and so much more!
2026-01-03 13:30:01 +0000 UTC→2026-01-03 14:00:00 +0000 UTC(29m)
Pressure's On
Using a multi-cooker, charming host Vanessa Gianfrancesco cooks up a four dishes that are salty, sweet, and surprising.
2026-01-03 13:00:01 +0000 UTC→2026-01-03 13:30:01 +0000 UTC(30m)
Pressure's On
Who has "thyme" to make dinner after a hectic day? Host Vanessa Gianfrancesco inspires with four recipes including a Mushroom Thyme Risotto.
2026-01-03 12:30:01 +0000 UTC→2026-01-03 13:00:01 +0000 UTC(30m)
Feed My Soul, V!
Vanessa plans a winter-themed menu with a table to match! There's cheddar biscuits, a detox kale salad, roast beef au jus, root vegetable mash, and so much more!
2026-01-03 12:00:01 +0000 UTC→2026-01-03 12:30:01 +0000 UTC(30m)
Pressure's On
Home cook Vanessa Gianfrancesco uses her multi-cooker to whip up four comforting weeknight meals that are fast and easy.
2026-01-03 11:30:01 +0000 UTC→2026-01-03 12:00:01 +0000 UTC(30m)
Pressure's On
Host Vanessa Gianfrancesco cooks her way from Monday to Friday with four delicious dishes, including a Roast Beef feast and velvety Earl Grey Pudding.
2026-01-03 11:00:00 +0000 UTC→2026-01-03 11:30:01 +0000 UTC(30m)
The Wizard Of Sauce
Chef Kyle Crawford pulls back the curtain on fatty sauces! First up, patatas bravas with aioli and brava sauce! Next, classic sauce choron on crab cakes and a duck fat-blood orange emulsion with duck confit!
2026-01-03 10:30:01 +0000 UTC→2026-01-03 11:00:00 +0000 UTC(29m)
The Wizard Of Sauce
Chef Kyle Crawford pulls back the curtain on bitter sauces! First up, a duo of chimichurris - one with black garlic! Next, a stout and espresso gravy for lamb and a traditional Georgian walnut sauce!
2026-01-03 10:00:00 +0000 UTC→2026-01-03 10:30:01 +0000 UTC(30m)
The Urban Vegetarian
Desiree Nielsen cooks up a filling breakfast with spiralized fried potatoes with eggs and hollandaise.
2026-01-03 04:00:00 +0000 UTC→2026-01-03 04:30:00 +0000 UTC(30m)
Global Street Eats
Chef Dev shares recipes for some of his favorite street food desserts from around the world, including Custard Tarts from Portugal, Alfajores Sandwich Cookies from Argentina, and Purple Corn Pudding from Peru.
2026-01-03 03:30:00 +0000 UTC→2026-01-03 04:00:00 +0000 UTC(30m)
Global Street Eats
Chef Dev prepares some of his favorite street foods that feature coconut, including Coconut Roti Flatbreads from Sri Lanka, God's Bread from Portugal, and Mango Coconut Sticky Rice from Thailand.
2026-01-03 03:00:00 +0000 UTC→2026-01-03 03:30:00 +0000 UTC(30m)
Bring On The Karbs
Chefs Erica and Josh Karbelnik go head-to-head to see who can come up with the most tantalizing meal inspired by fire and ice! Josh makes arctic char crudo, duck breast, and a smores dessert, while Erica prepares sea bass crudo and fish curry!
2026-01-03 02:00:00 +0000 UTC→2026-01-03 03:00:00 +0000 UTC(1h)
A is for Apple
It's all about the letter "S" as Chef Robert Jewell cooks up tasty meals using shrimp and sausage. For his first recipe, Robert fries up turmeric-spiced sweet potato fritters with a shrimp centre. He takes this tantalizing appetizer to another level with a savoury lime soy dipping sauce. Next up, Robert makes an English breakfast strata. This sausage casserole is easily the BEST way to start your day. He layers the bottom of the dish with buttered sourdough slices, before adding crispy fried sausages, leeks and tomatoes. He then covers it in a creamy egg mixture, crumbles stilton on top and bakes it to golden brown. Finally, Robert combines shrimp and sausage into one flavourful dish.
2026-01-03 01:35:10 +0000 UTC→2026-01-03 02:00:00 +0000 UTC(24m)
A is for Apple
Showcasing the unique flavours of endive and eggplant, Chef Lauren Gulyas receives the letter "E" for her cooking challenge. She sets sail by creating an endive salad boat, the perfect delivery vessel for her smoked trout with creÌ€me fraiche, and goat cheese with walnut appetizers. She follows up with a stuffed baby eggplant, Moroccan style! Chef Lauren sauteÌs onion and garlic with some smoky sweet paprika and a snip of savoury sage, the aromatic combination lends itself beautifully to the succulent flavour of lamb. For her grand finale, Chef Lauren prepares the pieÌ€ce de reÌsistance using both endive and eggplant.
2026-01-03 01:04:50 +0000 UTC→2026-01-03 01:35:10 +0000 UTC(30m)
A is for Apple
Host Theresa Visintin picks the letter “D” in this challenge and combines two very different ingredients – dill and duck! But that's no big dill for Theresa. For her first dish, Theresa uses dill seeds and weed to make a hearty, creamy dill pickle soup. She adds chicken broth and potatoes as her base but makes the soup extra smooth with some sour cream. She tops the soup with dill pickles to add a delightful crunch. Next, Theresa takes duck, a classic French ingredient, and gives it a French Canadian twist – duck tourtière. Using the duck fat to fry up some veggies, she adds red wine to her chicken stock and simmers the meat. Then, Theresa fills a pie crust with this delightful duck filling and coats the crust with egg wash before baking it to a golden brown. Finally, Theresa takes on both ingredients to create a delectable dill and duck dish.
2026-01-03 00:34:45 +0000 UTC→2026-01-03 01:04:50 +0000 UTC(30m)
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