75 minutos continues to explore the nuances of Spain's burgeoning second-hand car market.

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.

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.

Jesus Lopez shows us the facilities of the "Centro de Recuperación de la Fauna Salvaje" [Wild Fauna Recovery Center] from the Intensive Care Unit to the kitchen.

Taking the question of two of its viewers into account, Tecnópolis demonstrates how to make a magnet.

Thanks to Spain's second-hand market, many who could not previously afford such luxury items as boats can now have access to them.

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.

Ireland is one of the most important producers and exporters of seafood. People in Europe depend on it to obtain delicacies such as salmon and sea urchin.

Jésus Lopez, a Spanish veterinarian specializing in wildlife, explains his passion for as well as some challenges of his profession.

Groups of students in Seville compete annually in the "First Lego League" with the incredible goal of developing such biomedical projects as robots designed to perform tasks like fixing bones, catherization, etc.

Raquel takes us on a tour of one of Spain's most important and fascinating touristic attractions, Valencia's cultural, entertainment and architectural complex, the City of Arts and Sciences.

Los Reporteros goes behind the scenes to explore how Greyhounds are selected for racing.

This finale to the series reiterates the extent to which "bargains" are a relative concept and can be found even on luxury items in Spain's thriving second-hand market.

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.

The Ideas Club gives us an idea about the processes of caramelization vs. carbonization of sugar while cooking.