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

Los Reporteros explores the issue of food waste in first world countries where the majority of the problem takes place at the end of the food chain during food distribution and commercialization.

We now visit the province of Seville in search of one of the largest solar farms in Andalusia. Located in Bajo Guadalquivir, the Sevillian town of El Coronil has taken advantage of its natural resources for centuries.

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

Fifty percent of European food produce ends up in the trash, an alarming figure which says little for our manner of production, distribution and consumption.

Life has taught each one of these underprivileged, young parents who aspire to be chefs to fight for what they want and try to do their best for their children. Now, the time has come to show what they're willing to do to take it one step further.

The second round Mission Chef finalists get schooled on the strict hygienic requirements of the kitchen.

Our hostess at Baja Beans in Pescadero, Baja California tells us a bit about their coffee's roasting process.

See how the traditional Mexican coffee known as "café de talega" ["sack" or "bag" coffee] made.

Libia from the Castell D'age Winery in the Penedès region of Catalonia, Spain shares with us about the industry and production of some of Spain's great cavas and wines.

Inés Alomia speaks to us about the role gastronomy has historically played to bring people together in her native Colombia.

Welcome to Tacos Emmanuel in Pescadero, Mexico, where Pam and Jose Felipe Rodriguez will let us in on some of the secrets of the delicious fresh fish and shrimp tacos they prepare daily.