Clara teaches us how to cook a Spanish "tortilla" or potato omelet, one of Spain's most typical and delectable dishes.

This time, David tells us about Spain's diverse and tasty cuisine, focusing on paella, a scrumptious dish made with seafood and rice.

Cata and Cleer teach us how to order food at a restaurant.

This time, we join a local farmer at the Casabermeja marketplace, where he points out to us many typical regional products that he cultivates and sells throughout Málaga.

This time, we will hear from Magdalena and Víctor, owners of artisanal cheese factories who are at the Casabermeja market to sell their scrumptious products. Let's hear about some of the different cheeses they make and some of the manners in which they are typically eaten.

For nearly 50 years the Pérez Terradillo family has served vinos and pinchos, wines and snacks. Jose takes us on a tour to see the kitchen and the folks and gear behind the scenes of this celebrated restaurant in Burgos, Casa Pancho.

The verb pinchar means “to prick” or “to poke” and pincho is a spike or a skewer, so it’s not surprising that in the world of tapas (small portions that can be shared) pinchos (also spelled pintxos) either have toothpicks through them or can be eaten off the plate with one.

Carlos interviews Xavi about the languages, traditions and typical food of the enchanting city of Barcelona.

Referring to the third part of the first episode of the Colombian version of The Wonder Years, Carlos edifies us regarding Colombia's dietary traditions as well as some historical conflicts.

Take a tour of the "La Leyenda" chocolate factory in Quito, Ecuador, where we gain insight into the various stages of chocolate production.

If you’re not hungry before you watch this video, you will be afterward. Matias and Gustavo show you around the artisanal ice cream shop called Cumelen and introduce you to some of their non-traditional flavors.

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!

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

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

Ariana makes our mouths water with her menu for the special dinner she plans to prepare for some invited relatives.