On this episode, we see the last part of the senses test, hearing both some of the candidates' opinions about how they did and the judges' opinions of some of the candidates.

The senses test continues to determine who will be chosen for the reality series, Mission Chef, where disadvantaged youths will have the opportunity to train to be professional chefs.

As the participants continue to try to earn the highest scores on their senses tests, let's meet the other lead players on the program: the teachers/professional chefs who will try to turn the program's participants into the same!

The reality series that trains disadvantaged youth to be chefs continues with the senses test, whereby participants must identify flavors and aromas blindfolded.

The selection process for the Misión Chef reality show continues with a sensory test during which the participants are blindfolded.

This second episode of Misión Chef takes a look at some of The Culinary School for Underprivileged Youths' students and gives some background about the socioeconomic causes of poverty in Colombia.

"Misión Chef" is a culinary school that gives underprivileged youth the tools they need to become chefs.

Venezuelan locals talk to us about "cocuy," an agave-based liquor which is produced locally in Falcón, Coro, Venezuela, comes in many flavors and is even rumored to have medicinal and/or aphrodisiac qualities!

Don't miss the final stage of arepa-making with Dany! The best part is the filling, after all.

Learn how to make some delicious Venezuelan-style arepas. Our friend Dany continues explaining the recipe in the second installment of this three-part video.

In this Yabla exclusive, we learn how to make “Papa a la Huancaína,” a classic Peruvian dish that’s spicy and creamy and great for the summer. Enjoy!

Watch Javier as he shows you how he makes a cottage cheese fruit salad. So many colors, so many flavors, so many names!

Sometimes we wonder: What do people from Chile eat? Well, thanks to our friend Joaquín we have an answer. And who doesn’t love sandwiches?

After all the bean sorting, cleaning, grinding and toasting we witnessed in our previous segments of Una Historia de Café, it’s finally time to boil up some water and do a little tasting, or “cupping,” as it’s known in laboratory circles. You might want to fire up your percolator; we have a feeling you’ll be craving some caffeine any moment now!

You can almost smell the coffee as Part 3 of our documentary takes us through the roasting process.