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Schedule for Gusto TV

Up the Dish

Up the Dish

In this episode of Up the Dish, steal away to Spain for a summer vacation as host Tiera Singh takes a swing at Paella, complete with sunny saffron, saucy sofrito, and super crunchy soccarat. Next, Missy Hui takes a break for brunch with Chorizo Eggs Benedict - the Saffron Hollandaise is good as gold and twice as bright! Poppy Sandler follows with her Fritto Misto and Sofrito, a delicate and fresh veggie fry-up that soaks up a tomato-spiked sofrito dipping sauce. Micah Trainor finishes up with restaurant-ready Razor Clams steamed in sparkling Spanish wine, served alongside nutty Iberico Ham and sweet Manchego cheese.

2026-07-07 20:30:01 +0000 UTC→2026-07-07 21:00:01 +0000 UTC(30m)
A is for Apple

A is for Apple

Cheese or chocolate? Why not both! In this "C" challenge, host Theresa Visintin takes on both decadent ingredients. But first, she shows us that being cheesy is easy, especially when you stuff chicken breast with creamy goat's cheese and finely diced apples. Theresa takes the flavour one step further by coating the stuffed chicken with sage, parmesan, and panko bread crumbs, then frying it to a crispy golden brown. Next, Theresa whips up a dessert fan favourite, the decadent and oh-so-irresistible dark chocolate lava cake. Finally, Theresa has an irresistible recipe using ooey gooey cheese and warm chocolate.

2026-07-13 09:35:04 +0000 UTC→2026-07-13 10:00:00 +0000 UTC(24m)
A is for Apple

A is for Apple

In this letter "P" challenge, Chef Robert Jewell showcases his vegetarian skills using pecans and peppers. Despite his cowboy roots, Robert shows us he can kick it with vegetarians by cooking up a juicy meatless "meatloaf" using pecans. But, no "meatloaf" would be complete without a gravy! Robert fries up earthy portobello mushrooms before adding a special ingredient to thicken the gravy, you guessed it -- pecans! Now, on to peppers. Robert doubles up, using both the vegetable and seasoning, to make a delicious red pepper coulis with herb and pepper crusted beef tenderloin. Robert goes a little nuts when he prepares his final recipe using both pecans and peppers.

2026-07-13 09:04:54 +0000 UTC→2026-07-13 09:35:04 +0000 UTC(30m)
A is for Apple

A is for Apple

In this "H" challenge, Chef Lauren Gulyas decides to take on the unique flavours of halibut and horseradish. She starts with a perfectly prepared prosciutto wrapped halibut, pairing the buttery flavour of the fish with the saltiness of the cured meat. Throw in some dill potatoes and you've got a beautifully balanced dish. Next up, Chef Lauren show us how to make a delightful roast beef dip with a zesty horseradish sauce using carrots, vinegar, mayo and a little lemon. Finally, she is challenged to make a dish that combines both ingredients, and does she ever deliver!

2026-07-13 08:34:42 +0000 UTC→2026-07-13 09:04:54 +0000 UTC(30m)
A is for Apple

A is for Apple

Here's a tongue twister: Theresa, tuna, tangerine! In this episode, host Theresa Visintin picks her favourite letter, "T," and introduces us to scrumptious recipes using tuna and tangerine. Theresa loves tuna and Italian cuisine, so naturally she combines both to create a mouth-watering pasta with some savoury tomato, olive, and tuna sauce. Next, Theresa satisfies her sweet tooth with a decadent tangerine parfait! Using the sweet juice of the tangerine, Theresa creates gelatin, with a hint of orange liqueur. She tops it all off by whipping up a fluffy cream to complete this sweet treat. Then it's time for a real challenge: tuna and tangerine in one recipe!

2026-07-13 08:04:54 +0000 UTC→2026-07-13 08:34:42 +0000 UTC(29m)