Get ready for a special holiday BLITZ! with master mixologist Yvonne Langen as she prepares her favorite holiday cocktails and party snacks in the Gusto TV kitchen!
Celebrate the holidays with One World Kitchen's baked treats from Italy, Japan, Thailand, and Argentina. Our hosts Vanessa, Hana, Pailin, and Natalia put a global twist on classic recipes with Panforte, honey-drizzled Struffoli, Matcha Cheesecake, Thai Shortbread Cookies, Turrón, and Pan Dulce. Our warm hosts serve up sweet treats inspired by traditions and family secrets. One World Kitchen: Bakes the Holidays will put you in the festive spirit and bring new holiday traditions to your home!
Chef Devan shares recipes and stories from Hanukkah and Christmas celebrations in the Philippines, Brazil, and Poland to help inspire your holiday feast.
Chef Dev shows off a whole day's worth of street food meals, including Halwa Puri from Pakistan for breakfast, Beef Patties from Jamaica for lunch, and Mapo Tofu from China for dinner.
Chef Dev shows off street food recipes that use less common cuts of meat, including Fish Head Curry from Singapore, Pork and Pâté Banh Mi from Vietnam, and Jamaican Jerk Oxtail.
Chef Dev prepares some of his favorite street food dishes that are easy to eat on the go, including Peruvian Ceviche, Tteokbokki from South Korea, and Manakish Flatbreads from Lebanon.
After picking "M" for this episode's challenge, Chef Lauren Gulyas decides to make meal magic using maple and mahi-mahi. She starts by combining chestnut and quinoa to create a mouth-watering medley, rich in flavour and texture. Chef Lauren adds shiitake mushrooms and drizzles the dish with a balsamic vinegar, maple syrup and rosemary dressing. Next up, she steams Mahi-mahi with red chilies and lemongrass, this savoury spice is a heavenly combination with an invigorating aroma. For the challenge, Chef Lauren seamlessly introduces both maple and mahimahi into one flavourful fusion.
Culinary expert Theresa Visintin picks the letter "B" and must combine beef with buttermilk for her challenge. But first, she works with the ingredients separately. Silky buttermilk lends itself perfectly to Theresa's battered blooming onion recipe. Using the biggest onion she can find, Theresa skillfully slices from the root down, ensuring it will bloom into a beautiful flower. She coats the Vidalia onion in egg, buttermilk and smoky spiced flour, before deep frying it. Next up, it's time for beef to get the Theresa treatment, as she prepares a crowd favourite- smoky, juicy, fall-off-thebone baked beef brisket. With the perfect balance of sweet and spicy, this meal will make you look forward to leftovers...if there are any! Now for the challenge - Theresa skillfully blends beef with buttermilk in a recipe that will tempt your taste buds.
In this episode, Chef Robert Jewell explores recipes using two very different ingredients that start with the letter "O," oats and okra. For his first dish, Robert uses okra in a classic cornmeal cake recipe, but bumps up the flavour factor with spicy jalapenos. Robert balances the heat of the jalapeno with a tart green tomato and crunchy red onion salsa. In his next recipe, Robert keeps the heat, but switches up his recipes for a curry-spiced oat pancake. This Indian inspired dish needs something to cool it down and Robert knows exactly what that is - sweet, silky applesauce! He's up for the challenge when it comes to combining okra and oats into one dish, and the results are tasty!
For this "N" challenge, Chef Lauren Gulyas works with noodles and nectarines. For her first dish, Lauren cooks up a breaded nectarine and mozzarella stack. Talking technique, she shows us how to cut nectarines into rounds. She does the same with some soft mozzarella and then walks us through the art of a balsamic reduction. For the noodles, Chef Lauren puts an elegant twist on your childhood favourite with a lobster mac and cheese. She spares no flavours, adding fried bacon, garlic, cayenne pepper, mustard powder, and even dry vermouth. This is no ordinary noodle dish. But now for the real challenge! Chef Lauren works with the noodles and nectarines.
Caffeine isn't just to get you going in the morning. Chef Spencer Watts shows how tea and coffee can add a lot of flavour to tuna and mussels.
Chef and seafood lover Spencer Watts makes tastebuds dance as he creates recipes that combine sour and tart flavours with grouper and clams.
Seafood and dairy make the perfect partners. Watch as Chef Spencer Watts creates some dairy-infused dishes using red snapper and scampi.
Chef and seafood lover Spencer Watts mixes the sweet flavours of fruit with fish as he makes dishes with salmon and scallops.
Fun-loving sisters and expert grillmasters Maddie and Kiki welcome you into their country barn to celebrate the holidays! They're making a full menu of festive dishes on the BBQ – plus some drinks to get you in the party mood!
Chefs Erica and Josh Karbelnik go head-to-head to see who can come up with the most tantalizing bar bites! Josh makes fried halloumi, whitefish tartar, and a salad based on a drink, while Erica prepares beef tartare, escargot, and sliders!
Chef Dev loves spicy food. so he's making some of his favorite street food recipes that use chilis. including Hawawshi sandwiches from Egypt. Chicken 65 from India. and Street Corn from Mexico.
Chef Joe Friday cooks up a Maine Lobster Burger from the USA, Rice Burger from Japan, and Chimichurri Burger from the Dominican Republic.
Chef Dev prepares some of his favorite street food dishes from around the world that feature onions. including Seeni Sambol Buns from Sri Lanka. a Blooming Onion from the USA. and Scallion Pancakes from South Korea.
Chef Dev whips up some of his favorite rice dishes from his travels around the world. including Japanese Onigiri Rice Balls. Fresh and Fried Spring Rolls in rice paper wrappers from Vietnam. and Beef Waterfall Salad with toasted rice powder from Thailand.