Watch as the chef puts the finishing touches on his cream of broccoli soup.

Chef Enrique puts the final touches on his broccoli soup.

The second part of a tutorial on how make "aborrajados," or ripe plantain fritters, a scrumptious Colombian dish.

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.

Alex from Madrid, Spain, talks about the San Miguel marketplace's architecture and diverse offerings.

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.

Clara teaches us how to cook a Spanish "tortilla" or potato omelet, one of Spain's most typical and delectable dishes.

Renowned Colombian poet Mary Grueso Romero recites a poem eroticizing the cuisine of the Colombian Pacific.

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

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

Karla and Isabel teach us how to order the various varieties of coffee in Spanish as well as telling us about some of coffee's benefits.

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

The "Bears in the Kitchen" show us how to make their special baked venison with grilled salad.

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.