Jorge, who works in the restaurant business in Holbox in the Mexican state of Quintana Roo, tells us a bit about its atmosphere, typical dishes and diverse inhabitants.

Taking organic meat to all the school dining rooms:
That is the main objective of the Campos company in Andalusia.

José Enriques, who works in the goat milk industry in Otavalo Ecuador, explains a bit about his typical day as well as the health benefits of goat milk.

An animated Venezuelan bartender gives us a live piña colada-making demonstration.

Take a tour of the "La Leyenda" chocolate factory in Quito, Ecuador, where we gain insight into the various stages of chocolate production.

Cata and Cleer teach us how to order food at a restaurant.

Cata y Cleer teach us how to make typical Colombian arepas with shredded beef.

Despite enormous problems with hunger throughout the world, humanity continues to needlessly throw away half of our usable food supply. Los Reporteros examines various proposals for alleviating this situation.

Now comes the moment of truth: The Mission Chef students have prepared their dishes and their instructor will evaluate them with brutal honesty. Who will make the final team?

The cooking is underway in this Misión Chef competition and team members are already getting in trouble for not sticking to their portion of the meal.

See how a food bank in Spain is collecting food that's about to expire (or food with dented packaging) to distribute to those in need.

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

The Mission Chef competitors learn about various spices and prepare for their timed food preparation test.

Produced with a combination of tradition and innovation, the first Andalusian brut, Barbadillo Beta, was born in Andalusia's Barbadillo bodegas.

The contestants are divided into groups of three to begin the task of preparing a dish to be graded by their mentors.