Having noticed a lot of confusion among her students regarding the usage and meaning of reflexive verbs and pronouns, Venezuelan Spanish teacher, Carolina Graterol, clarifies these topics with some useful examples.

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

Carolina teaches us the difference between the Spanish verbs "saber" and "conocer" [to know], which are similar but not interchangeable and used in different contexts.

Carolina teaches about the apocopation, or shortening, of a small group of masculine singular adjectives in Spanish.

Carolina, a Venezuelan Spanish teacher, teaches us the difference between the Spanish verbs, "mirar" (to look at/watch), "ver" (to see) and "buscar" (to look for) and gives us examples of sentences in which they might be found.

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

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 "capirotada" is made, a Mexican bread pudding-like dish which is typically consumed during Holy Week.

In this Yabla exclusive, we learn how to make “Papa a la Huancaína,” a classic Peruvian dish that’s spicy and creamy and great for the summer. Enjoy!

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.

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.

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.