Difficulty: Intermediate
Colombia
The contestants are divided into groups of three to begin the task of preparing a dish to be graded by their mentors.
Difficulty: Intermediate
Colombia
The Mission Chef competitors learn about various spices and prepare for their timed food preparation test.
Difficulty: Adv-Intermediate
Colombia
Mission Chef contestants have only thirty minutes left to prepare a dish for evaluation by a professional chef.
Difficulty: Adv-Intermediate
Colombia
The cooking is underway in this Misión Chef competition and team members are already getting in trouble for not sticking to their portion of the meal.
Difficulty: Adv-Intermediate
Colombia
Now comes the moment of truth: The Mission Chef students have prepared their dishes and their instructor will evaluate them with brutal honesty. Who will make the final team?
Difficulty: Intermediate
Ecuador
Have you ever tried The Smoothie of Happiness? Mónica Coba will teach us how to prepare this delicious and nutritious smoothie. Enjoy!
Difficulty: Intermediate
Ecuador
In the streets of Otavalo, Ecuador, a traditional sweet called "ponche" is sold. Although "ponche" literally means "punch," it is something like a cross between a shake and a mousse. Let's learn more about it from a woman who makes her living selling it.
Difficulty: Intermediate
Spain
Sommelier and art expert Montserrat introduces us to a delicious wine from Sierra de Ronda in Málaga: a Chardonnay called Cloe. Let's taste it with her and discover its characteristics!
Difficulty: Intermediate
Spain
Let's taste another wine from La Bodega de Doña Felisa with Montserrat: Doble Doce [Double Twelve], a Cabernet-Merlot blend. Let's hear details about the area from which it comes and its unique characteristics.
Difficulty: Beginner
Ecuador
According to Natalia, there's nothing better than a good breakfast to start the day with energy, and she'll give us some tips to do just that!
Difficulty: Intermediate
Colombia
Mmmm… “roasted milk.” Somehow that translation doesn’t sound quite as tasty as the Peruvian (and Chilean) dessert “leche asada,” does it? In any case, our host Natalia (from Colombia) shows us how to whip up this sweet delicacy. In Part 1, Natalia starts by heating sugar to make caramel.
Difficulty: Intermediate
Colombia
In Part 2 of our dessert-making lesson, Natalia shows and tells us the importance of beating the “huevos” into a smooth consistency. After the eggs are whipped into shape, we’re heating up the “leche” until it bubbles but doesn’t quite boil. Seguimos con capítulo 3.
Difficulty: Intermediate
Colombia
In the final chapter of our trio of dessert clips, Natalia puts the milk, the eggs and the caramelized sugar together. After some time in the oven and then some more time in the refrigerator, you’re ready to enjoy some “leche asada” with a cup of café or plain old milk.
Difficulty: Adv-Intermediate
Mexico
Mmm. What's in that and how do you make it? We get the scoop on "nopales" (prickly pear, from a cactus plant) with tomato, onion, cilantro and hot chili peppers from a street vendor in Mexico. Buen provecho...
Difficulty: Intermediate
Mexico
The "Bears in the Kitchen" show us how to make their special baked venison with grilled salad.
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