Stripped of all their adornments, the Mission Chef participants are ready to be evaluated by a professional chef.

While some people on Gorgona Island search for the tiny blue anole lizard, others are determined to spot enormous humpback whales.

This finale to the series reiterates the extent to which "bargains" are a relative concept and can be found even on luxury items in Spain's thriving second-hand market.

Los Reporteros goes behind the scenes to explore how Greyhounds are selected for racing.

Raquel takes us on a tour of one of Spain's most important and fascinating touristic attractions, Valencia's cultural, entertainment and architectural complex, the City of Arts and Sciences.

Groups of students in Seville compete annually in the "First Lego League" with the incredible goal of developing such biomedical projects as robots designed to perform tasks like fixing bones, catherization, etc.

Meet four-time world champion windsurfer, Gollito Estredo, in Adicora, Falcon, Venezuela, who tells us about his experiences in his sport throughout the world.

Jésus Lopez, a Spanish veterinarian specializing in wildlife, explains his passion for as well as some challenges of his profession.

Ireland is one of the most important producers and exporters of seafood. People in Europe depend on it to obtain delicacies such as salmon and sea urchin.

Our third and final guitar lesson with Cristhian from Colombia.

Marcos, a flying trapeze instructor at the circus school in Cabarete in the Dominican Republic, explains some of the tricks we can learn while on vacation there--along with learning Spanish!

Thanks to Spain's second-hand market, many who could not previously afford such luxury items as boats can now have access to them.

Our tour guide takes us on a search for blue anoles, a highly endangered species of lizard found only on Gorgona Island.

One of the instructors from Mission Chef explains what cooking means to him as well as the discipline required to cook professionally.

Jesus Lopez shows us the facilities of the "Centro de Recuperación de la Fauna Salvaje" [Wild Fauna Recovery Center] from the Intensive Care Unit to the kitchen.