Corn to dough and dough to tortilla. It’s simple, it’s automatic, and it’s how Alfonso and his siblings make their living. Step up to the counter to learn more.

Don Alonso tells us a bit about his tortilla business and how the automatic machines revolutionized the way to prepare tortillas.

We now visit the province of Seville in search of one of the largest solar farms in Andalusia. Located in Bajo Guadalquivir, the Sevillian town of El Coronil has taken advantage of its natural resources for centuries.

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.

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

Chef Álvaro Yamberla from Wambrat's Wok restaurant will show us how to prepare two types of scrumptious sushi rolls. Are you up for making them with him?

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

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 selection of participants continues with further explanation from the teachers about their hopes for the students and the purpose of the senses test.

Stripped of all their adornments, the Mission Chef participants are ready to be evaluated by a professional chef.

Mission Chef contestants have only thirty minutes left to prepare a dish for evaluation by a professional chef.

The cooking is underway in this Misión Chef competition and team members are already getting in trouble for not sticking to their portion of the meal.

Now comes the moment of truth: The Mission Chef students have prepared their dishes and their instructor will evaluate them with brutal honesty. Who will make the final team?

Learn how to make all sorts of arts and crafts projects with our friend, Meli. Manos a la obra is a new series for all the DIY kids and teenagers out there who love to get to work. The Spanish expression "manos a la obra" literally means "let's put our hands into the work" and is customarily used by Spanish speakers to encourage each other to work when a task is at hand. In this video, Meli shows us how to make some delicious treats inspired by the video game, Minecraft. Are you ready to practice your Spanish while having some crafty fun? Let's get to work!

Martin Tellez speaks to us about Malaga's tradition of making scrumptious sardine brochettes, a favorite of both tourists and locals.

Fifty percent of European food produce ends up in the trash, an alarming figure which says little for our manner of production, distribution and consumption.

Los Reporteros explores the issue of food waste in first world countries where the majority of the problem takes place at the end of the food chain during food distribution and commercialization.

See how a food bank in Spain is collecting food that's about to expire (or food with dented packaging) to distribute to those in need.

Despite enormous problems with hunger throughout the world, humanity continues to needlessly throw away half of our usable food supply. Los Reporteros examines various proposals for alleviating this situation.

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

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.

Ecuadorian restaurant owner, Carmen Itarba, speaks to us about her restaurant in Yawarkucha, Ecuador, which specializes in tilapia and caters to Ecuadorians and tourists alike.

Modesto Nicolas Gomez Burgos shows us how organic brown sugar is produced at the Santa Barbara factory located in Imbabura, Ecuador.

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.