On this episode, Marta tells us the Spanish words for the various parts of the leg.

Two young golf players from Andalusia tell us a bit about their sport as well as their goals for the future.

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.

Blanca from Barcelona tells us about one of her favorite places, the Barceloneta neighborhood, as well as about her idea of a great day there.

Our chef continues his detailed demonstration of how to make broccoli soup.

Marta provides a detailed description of all of the parts of the body that comprise the torso in Spanish.

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

Learn how to make "aborrajados," or ripe plantain fritters, a scrumptious Colombian dish.

What in the world is Yabla? Karola explains it to you, and all in under two and a half minutes! Don’t worry if you don’t speak Spanish; it’s all subtitled and captioned, with plenty of features to help you soak up any new language muy pronto! What are you waiting for? Ready, set, Yabla!

Luisa grows increasingly suspicious of her cheating husband while Mili gloats to her co-workers over having tricked Ivo.

Guillermina and Candelario tell their grandpa about an exciting adventure that they had one day on the beach including a television and a mischievous stingray.

75 minutos takes us inside an avocado mill where we meet the workers and learn how avocados are classified and sold.

Silvia from El Aula Azul demonstrates the difference between the simple present and present progressive tenses in Spanish through examples employing our daily activities.

Ivo has a heart-to-heart with his Uncle Damián.

Meet Fernando, second in command on board one of Greenpeace's ships in Spain, as he tells us a bit about his duties as well as his views on overfishing.