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!

Meet Juan Luis Quiroga, an oenologist at Pablo Quiroga Winery in Rioja, Spain who explains to us a bit about the types of wine produced there as well as the production process.

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

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

Constantino Cuenca, a mushroom harvester from La Manchuela, Spain take us through the stages of mushroom growing from a mushroom-growing facility, to the field to the table.

Karla and Isabel teach us how to order the various varieties of coffee in Spanish as well as telling us about some of coffee's benefits.

Learn about the history, products and practices of a famous Spanish chocolatier.

Constantino Cuenca, a mushroom harvester from La Manchuela, Spain explains to us about his family business and the intricacies of harvesting mushrooms.

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

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

A Spanish woman who inherited the bakery that her parents began in Madrid's Gran Vía area talks about the pride and responsibility she feels to continue their legacy.

Alex from Madrid, Spain, talks about the San Miguel marketplace's architecture and diverse offerings.

After witnessing all of the hard work that goes into getting foods like mushrooms, chestnuts, avocados and olives "from the field to the table," 75 minutos dedicates its final segment to the workers behind the scenes.

The second part of a tutorial on how make "aborrajados," or ripe plantain fritters, a scrumptious Colombian dish.

Chef Enrique puts the final touches on his broccoli soup.