Freshly out of college, Cleer Oviedo sets up an interview for a potential marketing job.

Carlos explains to us the three manners of addressing a conversational partner in Spanish: "tú," "usted" and "vos." Although all three of these personal pronouns could be translated as "you," the one that is utilized in a particular context depends upon factors such as the region where one lives as well as one's relationship with the person with whom he or she is speaking.

In this final part of the videos dedicated to accentuation, Carlos explains diphthongs, triphthongs and hiatuses.

Carlos explains the four groups into which Spanish words are classified depending upon which of their syllables is accented as well as the rules regarding written accents.

Carlos continues his series on accentuation by teaching us a few more rules regarding accent placement.

Carlos gives us some preliminary rules about how to divide Spanish words into syllables.

In this second part of his lesson about accentuation, Carlos explains to us about monosyllabic, disyllabic, trisyllabic and polysyllabic words.

As an introduction to our lesson about accentuation, Carlos explains some different ways in which the word "accent" may be used.

Lida and Cleer teach us to make Colombian buñuelos, a type of fritter eaten particularly during the Christmas season.

Lida and Cleer teach us how to make a typical Colombian condiment, spicy aji.

Cata from Colombia and Zoraida from Venezuela team up to teach us the various tenses of the verb "pensar" ("to think") with many illustrative examples.

Cleer and Lida demonstrate how to book a hotel room.

Cata y Cleer teach us how to make typical Colombian arepas with shredded beef.

Cleer, a professional makeup artist from Colombia, takes us step by step through the makeover she is giving her friend, Catalina, in preparation for her job interview.

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.