Chef Pino Di Cerbo creates veggie dishes inspired by France, French fennel soup Japan, Unagi-style soy glazed figs Morocco, Moroccan butter bean tagine Mexico, asparagus ceviche.
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Chef Vijaya Selvaruju makes chicken tikka masala, mango and coconut chutney, and shrimp lollipops.
Chef Hana Etsuko makes cucumber salad with kelp, a Japanese hotpot, and homemade teriyaki sauce.
Vanessa shares some Italian staples, including gnocchi two ways, homemade pesto, and creamy polenta.
Simplicity is key with Sicilian cuisine the region balances simplicity with intensity through flavorful dishes an antipasto of folded flatbread with ricotta and fennel seeds inspires with its intricate beauty and a simple recipe.
Puglia's lush landscape and large coastline characterize its cuisine exploring its native ingredients through some of Puglia's favorite meals an antipasto with crispy fried mussels highlighting Puglia's prize crop: tomatoes.
From hearty inland crops to fresh food of the sea, the Venetian region covers it all an antipasto of succulent soft shell crab is paired with a tangy aioli made from sundried tomatoes, creating the perfect combination of crispy and creamy.
Tuscany is known for its wines, cheeses, and gorgeous sights chef Michael Bonacini introduces the region's fine cuisine with four of his favorite dishes, drawing attention to the importance of mushrooms in Tuscan culture.
Venezuelan-born Juan Pablo Gonzalez shows the versatility of corn and prepares sweet and savoury dishes with this traditional ingredient.
The avocado is a staple in Mexican cuisine and Chef Luis Valenzuela shows how to whip up a creamy avocado salsa, the perfect side dish for crispy pork carnitas.
Chef Luis Leon is an expert at paella and shows secret to perfecting this traditional Spanish dish.
Host Juan Pablo Gonzalez shows how to impress dinner guests with a mouth-watering Venezuelan four-course meal.
Natalia makes an Argentine citrus and spiced salmon, burnt ricotta salad and lamb two ways.
Chef Pailin makes hot and sour soup, beef panang curry, deep fried shrimp, and stir fry two ways.
Gusto TV
Gusto TV
Gusto TV
Gusto TV
Gusto TV
Gusto TV
Campania's coastline is filled with two things: tourists and seafood chef Michael Bonacini begins his meal with a salad from the Island of Capri grilled Caprese salad combines fresh tomatoes, tangy balsamic, and a hint of sweetness from basil.
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