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.

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.

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.

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...

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

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

The Bears in the Kitchen show us how to make a dish literally translated as the "violated chicken," accompanied by potatoes au gratin. Both dishes are, of course, seasoned with their favorite "Moe's Original" spice rub. Follow their youtube channel here: Bears in the Kitchen.

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

José Enriques, who works in the goat milk industry in Otavalo Ecuador, explains a bit about his typical day as well as the health benefits of goat milk.

Jullia introduces us to a wide variety of fruits cultivated in Ecuador and beyond, some of which are familiar to us and other, more exotic ones that probably aren't.

Julia introduces us to a variety of vegetables and herbs found at an Ecuadorian supermarket.

Welcome to Otavalo, Ecuador's "Carbón del Palo" restaurant, a unique spot known not only for its unique Colombo-Ecuadorian-Spanish fare, but also for its warm atmosphere and spectacular service.

Marcelo talks about the properties and benefits of quinoa and amaranth, "superfoods" which have been cultivated since ancient times but are currently gaining international notoriety as nutritional powerhouses.

Marcelo continues to edify us on the benefits of amaranth and quinoa for various parts of our minds and bodies.

Let's get to know baker, Humberto Velasquez, who tells us about his small, family-operated breadmaking business in Otavalo, Ecuador.