While new car sales have gone down in recent times, the same is not true of second-hand automobiles, for which sales continue to increase.

Raquel takes us on a stroll encompassing some of Valencia's most historic and emblematic sites- the Barrio del Carmen, the Quart and Serrano Towers, the Central Market and more!

The manner in which waste disposal is handled is of essential importance to the ecosystems of the island of Gorgona.

75 minutos continues to explore the nuances of Spain's burgeoning second-hand car market.

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.

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

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

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.

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

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.

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.

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

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.

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

The Ideas Club gives us an idea about the processes of caramelization vs. carbonization of sugar while cooking.