In this episode, the hostess continues to explore the lives of Andalusian farmers in La Campana, a small town in Seville, and wakes up early to accompany them on their way to work harvesting olives.

The reality series that trains disadvantaged youth to be chefs continues with the senses test, whereby participants must identify flavors and aromas blindfolded.

The selection process for the Misión Chef reality show continues with a sensory test during which the participants are blindfolded.

This second episode of Misión Chef takes a look at some of The Culinary School for Underprivileged Youths' students and gives some background about the socioeconomic causes of poverty in Colombia.

On the first episode of this several-part series about Andalusian farmers, we begin to explore how these hard-working folks bring typical regional products like olives, avocados and chestnuts "From the Field to the Table."

"Misión Chef" is a culinary school that gives underprivileged youth the tools they need to become chefs.

Don Alonso tells us a bit about his tortilla business and how the automatic machines revolutionized the way to prepare tortillas.

Mmm. What's in that and how do you make it? We get the scoop on "nopales" (prickly pear, from a cactus plant) with tomato, onion, cilantro and hot chili peppers from a street vendor in Mexico. Buen provecho...

In this Yabla exclusive, we learn how to make “Papa a la Huancaína,” a classic Peruvian dish that’s spicy and creamy and great for the summer. Enjoy!

Watch Javier as he shows you how he makes a cottage cheese fruit salad. So many colors, so many flavors, so many names!

Corn to dough and dough to tortilla. It’s simple, it’s automatic, and it’s how Alfonso and his siblings make their living. Step up to the counter to learn more.

Javier is proud of his fruit stand: he says it’s the best in all of Tijuana, Mexico. He explains to us how he prepares the different fruit shakes, fruit cocktails, and fruit salads, as well as a special recipe from Tijuana for tostilocos.

If you’re not hungry before you watch this video, you will be afterward. Matias and Gustavo show you around the artisanal ice cream shop called Cumelen and introduce you to some of their non-traditional flavors.

What’s for lunch today? That’s one of our favorite questions and since we’re in Mexico, Marina give us some great answers. In Latin America people look for a calm, fresh place where they can enjoy el almuerzo del día, the special lunch of the day, or pedir de la carta, to order from the menu. It’s a perfect time for sitting back and taking a break from your work day.

We learn more about summer fruits, thanks to our friends at Fruteria Los Mangos. So many varieties, colors and recipes to explore. Anyone up for a colorful pomegranate margarita?