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Theresa Visintin combines garbanzo beans and grapefruit into a mouth-watering dish.

Chef Spencer Watts gets saucy with seafood, making a mascarpone sauce and crab sauce for salmon and orange aioli and clarified butter for crab.

Chef Spencer Watts shows that seafood may be great on its own, but when bringing different kinds together - it makes for some great eating.

Chef Spencer Watts dishes on delicious ways to stuff rainbow trout and oysters and how to use them to stuff in a sandwich or even an avocado parcel.

Sturgeon and prawns meet wines and liqueurs in Chef Spencer Watts' kitchen as he brings seafood and booze together in delicious culinary concoctions.

Vijaya Selvaraju demonstrates how Indian dishes can easily be incorporated into everyday meals.

Hana Etsuko Dethlefsen prepares two of the most popular Japanese foods: sushi and tempura.

Chef Vanessa Gianfrancesco makes a traditional Italian four-course meal.

Argentine chef Natalia serves up carpaccio, pork tenderloin and churros from her home country.

Chef Michael Bonacini explores the bold and hearty flavours of the southern region of Basilicata with dishes like Pollo Alla Potentina.

Michael's culinary tour of the Italian region of Trentino-Alto Adige from his own kitchen.

Chefs Erica and Josh Karbelnik show that food really is the language of love.

Host Theresa Visintin picks the letter D and comes up with a creative mashup of dill and duck.

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Chef Spencer Watts shares some of his favorite mackerel and mussel recipes that highlight aromatic, vibrant and fresh herbs.

Fish loves spice and Chef Spencer Watts loves fish so he brings the delicious world of spice to halibut and lobster along with some cooling sides.

Gusto TV

Chef Pino Di Cerbo creates veggie dishes inspired by Italy, the USA, Ukraine, and Portugal.