Mission Chef contestants have only thirty minutes left to prepare a dish for evaluation by a professional chef.

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

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.

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.

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.

Meet Juan Luis Quiroga, an oenologist at Pablo Quiroga Winery in Rioja, Spain who explains to us a bit about the types of wine produced there as well as the production process.

Learn how to grill ribs "Bears in the Kitchen" style, complete with their special barbecue sauce!

Constantino Cuenca, a mushroom harvester from La Manchuela, Spain take us through the stages of mushroom growing from a mushroom-growing facility, to the field to the table.

Learn about the history, products and practices of a famous Spanish chocolatier.

Constantino Cuenca, a mushroom harvester from La Manchuela, Spain explains to us about his family business and the intricacies of harvesting mushrooms.

A Spanish woman who inherited the bakery that her parents began in Madrid's Gran Vía area talks about the pride and responsibility she feels to continue their legacy.

After witnessing all of the hard work that goes into getting foods like mushrooms, chestnuts, avocados and olives "from the field to the table," 75 minutos dedicates its final segment to the workers behind the scenes.

Chef Enrique puts the final touches on his broccoli soup.