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.

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.

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.

There’s a long way from the coffee tree to a delicious cup of coffee. Here’s where we start our Yabla-exclusive journey to unveil the secrets of world-famous Colombian coffee. Our first episode takes us inside a central warehouse where coffee from several Colombian regions undergoes a strict process of quality control.

The quest for an excellent cup of coffee continues. Now we’re in the lab working to get rid of impurities by threshing and selecting the best coffee beans.

You can almost smell the coffee as Part 3 of our documentary takes us through the roasting process.

After all the bean sorting, cleaning, grinding and toasting we witnessed in our previous segments of Una Historia de Café, it’s finally time to boil up some water and do a little tasting, or “cupping,” as it’s known in laboratory circles. You might want to fire up your percolator; we have a feeling you’ll be craving some caffeine any moment now!

Sometimes we wonder: What do people from Chile eat? Well, thanks to our friend Joaquín we have an answer. And who doesn’t love sandwiches?

Watch Javier as he shows you how he makes a cottage cheese fruit salad. So many colors, so many flavors, so many names!

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!

Learn how to make some delicious Venezuelan-style arepas. Our friend Dany continues explaining the recipe in the second installment of this three-part video.

Don't miss the final stage of arepa-making with Dany! The best part is the filling, after all.

Venezuelan locals talk to us about "cocuy," an agave-based liquor which is produced locally in Falcón, Coro, Venezuela, comes in many flavors and is even rumored to have medicinal and/or aphrodisiac qualities!

"Misión Chef" is a culinary school that gives underprivileged youth the tools they need to become chefs.

This second episode of Misión Chef takes a look at some of The Culinary School for Underprivileged Youths' students and gives some background about the socioeconomic causes of poverty in Colombia.

The selection process for the Misión Chef reality show continues with a sensory test during which the participants are blindfolded.

The reality series that trains disadvantaged youth to be chefs continues with the senses test, whereby participants must identify flavors and aromas blindfolded.

As the participants continue to try to earn the highest scores on their senses tests, let's meet the other lead players on the program: the teachers/professional chefs who will try to turn the program's participants into the same!

The senses test continues to determine who will be chosen for the reality series, Mission Chef, where disadvantaged youths will have the opportunity to train to be professional chefs.

On this episode, we see the last part of the senses test, hearing both some of the candidates' opinions about how they did and the judges' opinions of some of the candidates.

A chef responsible for picking the finalists on Mission Chef tells about the qualities necessary for becoming a chef as well as about what excited him as a budding chef.

The Spanish cooking show, ¡Cómetelo! [Eat it Up!], seeks to teach its viewers about their land through its gastronomy. Today, on its quest to make broccoli soup, the program takes us to the charming town of Castril in southern Spain where many crops are grown including this nutritional powerhouse.

The Spanish cooking show, ¡Cómetelo! [Eat it Up!] continues as our Spanish chef begins to show us how to make broccoli soup in a very animated fashion.

Behold our lively Spanish chef as continues the broccoli soup-making process.