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.

Inés Alomia speaks to us about the role gastronomy has historically played to bring people together in her native Colombia.

Welcome to Tacos Emmanuel in Pescadero, Mexico, where Pam and Jose Felipe Rodriguez will let us in on some of the secrets of the delicious fresh fish and shrimp tacos they prepare daily.

The grill masters at "Bears in the Kitchen" teach us how to make a delicious Asian Chicken.

What are the necessary elements for making a good cup of coffee? According to Ana Maria Peters Verdugo, a barista and manager at Baja Beans Café, they are good coffee, a good machine, and a good person!

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

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