Spanish mushroom pickers explain about a few of the many different types of mushrooms. While some are edible, sought-after delicacies and others have the medicinal qualities of vasodilators and aphrodisiacs, still others are poisonous when eaten and can even cause death.

75 minutos continues its interviews with mushroom experts, introducing us to more varieties of mushrooms and seeing, in a restaurant which specializes in mushroom dishes, their transformation "from the field to the table."

After learning how the olives are harvested in the fields, the host of 75 minutos visits a plant in Jaen. There, she will witness the whole process that the olives go through to transform into delicious Spanish olive oil.

The Spanish cooking show, ¡Cómetelo! [Eat it Up!] continues as our Spanish chef begins to show us how to make broccoli soup in a very animated fashion.

Behold our lively Spanish chef as continues the broccoli soup-making process.

Antonia, the charming reporter from 75 minutos, takes us on a tour of a factory that processes olives to convert them into liquid gold: Spanish olive oil, one of the fınest ın the world!

75 minutos continues to go behind the scenes of olive oil production: from the factories, to the offices, to oil classes and tastings... We even meet a family whose daily life seems to revolve around olive oil.

Our animated chef continues to demonstrate the process of making broccoli soup, along with some homemade croutons as a garnish.

Andalusians use avocados for a variety of purposes from food to candles to beauty treatments. But, how are they grown and sold? 75 minutos takes you behind the scenes.

In addition to continuing his demonstration of how to make scrumptious broccoli soup complete with croutons, our chef shows us some of the attractions in Castril, the charming southern Spanish town where a lot of broccoli is grown.

75 minutos continues its behind-the-scenes look at the lives of avocado farmers in Spain.

Chef Enrique promises his viewers to take their suggestion of proposing an hors d'oeuvre or two to serve with his broccoli soup. But first, he has to finish his enthusiastic soup-making demo.

75 minutos takes us inside an avocado mill where we meet the workers and learn how avocados are classified and sold.

Learn how to make "aborrajados," or ripe plantain fritters, a scrumptious Colombian dish.

Learn how "capirotada" is made, a Mexican bread pudding-like dish which is typically consumed during Holy Week.