Zully and Cleer teach us how to make a scrumptious veal stew accompanied by potatoes au gratin.

From San Sebastián, a city considered by many to be among the most beautiful in the world, Fermín tells us about many of its unique features as well as its gastronomy, including the renowned "pinchos," or small portions, and a delectable specialty cake. Let's join him in the old quarter at the popular La Viña restaurant-bar to find out more.

In this second part about the famous La Viña restaurant bar in San Sebastián, Spain, manager Mikel tells us about the history of the restaurant and how their cheesecakes have become world-famous.

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.

In celebration of the Day of the Dead, a Mexican holiday in which the departed are sometimes honored with the preparation of their favorite dishes, Tatiana shares with us a bit about her recipe for "Dead Raising Chilaquiles," as well as her philosophy regarding life and death.

Soledad teaches us how to make a quick, easy, and delicious artichoke salad. Pay attention, and try it at home!

Have you ever tried broccoli salad? Soledad shares with us her recipe for a healthy, easy, and inexpensive one made with ingredients you can find at any supermarket.

Sofy and Caro meet to spend the afternoon together in a restaurant. Now, they must decide what to order for their appetizer, main course and dessert

Elena and Renzo share their thoughts on all things food-related: their favorite favorite foods, cooking and some of the best-known Spanish dishes.

Zulbra from western Venezuela brings us the recipe for a cucumber and tomato salad, a dish which, in addition to being very popular in her region, is nutritious and easy to make.

Let's watch Marisol prepare a delicious, typical Venezuelan dish called "pabellon criollo," which is made with black beans, white rice, shredded beef, and ripe plantains.

Sign up to try something new with chef Marisol, who will give us a step-by-step demonstration of her maner of preparing dogfish, a type of shark that is typically consumed in Venezuela.

From Quito, Ecuador, Julia invites us into her home to share a delicious breakfast including cheese toast, fruit, tomato juice, and delicious mountain grown coffee.

We meet with Pipo in the countryside to pick blackberries. At the same time we listen to some recommendations about what to keep in mind during this task.

On a beautiful day, we accompany Pipo in the orange harvest, taking the opportunity to learn about the harvesting process and discover some details that he has shared with us.