Professor Ester at El Aula Azul teaches us how the verb, "gustar," works and how the manner in which it is conjugated differs from the conjugation of reflexive verbs.

In the second part of El Aula Azul's lesson on the verb, "gustar," the students learn how it functions differently from other verbs and begin to learn how to conjugate it with the various personal pronouns.

At El Aula Azul, the teacher asks her students for recommendations for her vacation. The students all have different suggestions, but... which one does she like? Let's explore this while learning about the verb, "gustar," which roughly corresponds to the English notion of "to like" and tends to be tough for native English speakers.

Rosa tells us about a remarkable program where people are able to practice yoga alongside playful donkeys at a donkey sanctuary in order to raise funds to help maintain it.

Carolina explains how the press and social media often use an abbreviated form of the passive voice to save space as well as how the pronoun "se" can be used to formulate sentences in the passive voice that emphasize what is sold or offered as opposed to the person selling or offering the service or merchandise.

Carolina explains in greater detail how the passive voice is expressed in different verb tenses.

Carolina teaches us how to transform sentences from the active to the passive voice in Spanish with several accessible examples.

Carolina gives us an introduction to the passive voice in Spanish.

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

Raquel takes us inside her car in order for us to examine in greater detail those car-related tips that she has given us in the previous two videos.

Raquel gives us advice regarding some varied car-related scenarios that we may run into.

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

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.