This time, Michael Guaján explains to us the many different kinds of guitar picks and some of their nuances.

Natalia Barahona (Venezuela/Chile) is a singer-songwriter with many years of experience in musical genres ranging from folklore to modern. Her work is recognized on alternative networks in America and Europe, such as Bandcamp and Spotify.

Natalia Barahona is a Venezuelan artist of Chilean origin. In this video for her single, "Santo" [Saint], she merges these two cultures, singing a song from a traditional eastern Venezuelan genre while exhibiting images of Chile's representative "cueca" dance.

Natalia from Ecuador explains to us those adverbs that describe the order in which a sequence of events take place.

Natalia from Ecuador gives us some tips regarding some simple words and expressions we might use to communicate when visiting our favorite Spanish-speaking country.

Natalia teaches us the names of many different women's garments.

Recognizing that it often seems more difficult to make new friends as adults, rather than in our younger days, Natalia offers us some tips to do so.

Natalia explains to us about the four types of temperaments and how understanding your own can help you to best utilize your personal characteristics and interact with others.

According to Natalia, there's nothing better than a good breakfast to start the day with energy, and she'll give us some tips to do just that!

Natalia teaches us several useful phrases for ordering at a restaurant.

Released in March 2015, "Hasta La Raíz" is the title track of Mexican pop-rock singer and songwriter, Natalia Lafourcade's album.

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.

Freshly out of college, Cleer Oviedo sets up an interview for a potential marketing job.