In the final chapter of our trio of dessert clips, Natalia puts the milk, the eggs and the caramelized sugar together. After some time in the oven and then some more time in the refrigerator, you’re ready to enjoy some “leche asada” with a cup of café or plain old milk.

In Part 2 of our dessert-making lesson, Natalia shows and tells us the importance of beating the “huevos” into a smooth consistency. After the eggs are whipped into shape, we’re heating up the “leche” until it bubbles but doesn’t quite boil. Seguimos con capítulo 3.

Mmmm… “roasted milk.” Somehow that translation doesn’t sound quite as tasty as the Peruvian (and Chilean) dessert “leche asada,” does it? In any case, our host Natalia (from Colombia) shows us how to whip up this sweet delicacy. In Part 1, Natalia starts by heating sugar to make caramel.

This time, Adriana talks to us about the coffee roasting process and division of tasks in the coffee roastery as well as the various types of coffee makers there are for making coffee at home.

Adriana, who was born in Guatemala but now lives in Spain, tells us about the trajectory of her life and how she ended up in the coffee business.

Chef Álvaro Yamberla from Wambrat's Wok restaurant will show us how to prepare two types of scrumptious sushi rolls. Are you up for making them with him?

This time, David tells us about Spain's diverse and tasty cuisine, focusing on paella, a scrumptious dish made with seafood and rice.

Kara gives us instructions to put the finishing touches on our pozole, a delicious, traditional Mexican soup.

Karla continues her video on the traditional Mexican soup, pozole, by teaching us how to make it! We'll learn how to prepare the meat, what other ingredients are required, and what foods can be served with it on the side.

Originally from Mexico City, singer Karla Álvarez has been living in Berlin, Germany for eleven years. In this video, she tells us how, when she misses her country and family, making pozole, a traditional Mexican soup, makes her feel closer to home.

Ecuadorian restaurant owner, Carmen Itarba, speaks to us about her restaurant in Yawarkucha, Ecuador, which specializes in tilapia and caters to Ecuadorians and tourists alike.

Marcelo continues to edify us on the benefits of amaranth and quinoa for various parts of our minds and bodies.

Martin Tellez speaks to us about Malaga's tradition of making scrumptious sardine brochettes, a favorite of both tourists and locals.

Learn how to make all sorts of arts and crafts projects with our friend, Meli. Manos a la obra is a new series for all the DIY kids and teenagers out there who love to get to work. The Spanish expression "manos a la obra" literally means "let's put our hands into the work" and is customarily used by Spanish speakers to encourage each other to work when a task is at hand. In this video, Meli shows us how to make some delicious treats inspired by the video game, Minecraft. Are you ready to practice your Spanish while having some crafty fun? Let's get to work!

Taking organic meat to all the school dining rooms:
That is the main objective of the Campos company in Andalusia.