In celebration of the Day of the Dead, a Mexican holiday in which the departed are sometimes honored with the preparation of their favorite dishes, Tatiana shares with us a bit about her recipe for "Dead Raising Chilaquiles," as well as her philosophy regarding life and death.

Lida and Cleer teach us how to make a typical Colombian condiment, spicy aji.

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.

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.

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.

One of the instructors from Mission Chef explains what cooking means to him as well as the discipline required to cook professionally.

Life has taught each one of these underprivileged, young parents who aspire to be chefs to fight for what they want and try to do their best for their children. Now, the time has come to show what they're willing to do to take it one step further.

The second round Mission Chef finalists get schooled on the strict hygienic requirements of the kitchen.

Our hostess at Baja Beans in Pescadero, Baja California tells us a bit about their coffee's roasting process.

See how the traditional Mexican coffee known as "café de talega" ["sack" or "bag" coffee] made.