In this video, we spend some entertaining time with Amaya and her friend, Montserrat, an expert sommelier who tells us about two of the most popular wines in the Malaga area.

Carlos interviews Xavi about the languages, traditions and typical food of the enchanting city of Barcelona.

Welcome to Maria's kitchen, where she'll show us how to prepare a delicious cocido, or stew, a typical Spanish dish meant for cold days. Try this easy recipe at home to experience its deliciousness!

According to Natalia, there's nothing better than a good breakfast to start the day with energy, and she'll give us some tips to do just that!

Modesto Nicolas Gomez Burgos shows us how organic brown sugar is produced at the Santa Barbara factory located in Imbabura, Ecuador.

In this episode, Ana Carolina shows us how to set the table so that our guests can enjoy any meal!

Graciela teaches us how to make "carimañolas," which are delicious Colombian yucca fritters.

Ecuadorian restaurant owner, Carmen Itarba, speaks to us about her restaurant in Yawarkucha, Ecuador, which specializes in tilapia and caters to Ecuadorians and tourists alike.

Ariana makes our mouths water with her menu for the special dinner she plans to prepare for some invited relatives.

Karen's explanation of the names in Spanish of some common utensils used to consume food could come in particularly handy when ordering at a restaurant.

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

Get to know the owner and chef of Kärrecho, an authentic, Venezuelan restaurant located in the heart of Berlin.

Marcelo continues to edify us on the benefits of amaranth and quinoa for various parts of our minds and bodies.

Referring to the third part of the first episode of the Colombian version of The Wonder Years, Carlos edifies us regarding Colombia's dietary traditions as well as some historical conflicts.

Marcelo talks about the properties and benefits of quinoa and amaranth, "superfoods" which have been cultivated since ancient times but are currently gaining international notoriety as nutritional powerhouses.