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.

Cleer, a professional makeup artist from Colombia, takes us step by step through the makeover she is giving her friend, Catalina, in preparation for her job interview.

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

Cleer and Lida demonstrate how to book a hotel room.

Cata from Colombia and Zoraida from Venezuela team up to teach us the various tenses of the verb "pensar" ("to think") with many illustrative examples.

Lida and Cleer teach us how to make a typical Colombian condiment, spicy aji.

Lida and Cleer teach us to make Colombian buñuelos, a type of fritter eaten particularly during the Christmas season.

As an introduction to our lesson about accentuation, Carlos explains some different ways in which the word "accent" may be used.

In this second part of his lesson about accentuation, Carlos explains to us about monosyllabic, disyllabic, trisyllabic and polysyllabic words.

Carlos gives us some preliminary rules about how to divide Spanish words into syllables.

Carlos continues his series on accentuation by teaching us a few more rules regarding accent placement.

Carlos explains the four groups into which Spanish words are classified depending upon which of their syllables is accented as well as the rules regarding written accents.

In this final part of the videos dedicated to accentuation, Carlos explains diphthongs, triphthongs and hiatuses.

Carlos explains to us the three manners of addressing a conversational partner in Spanish: "tú," "usted" and "vos." Although all three of these personal pronouns could be translated as "you," the one that is utilized in a particular context depends upon factors such as the region where one lives as well as one's relationship with the person with whom he or she is speaking.

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

Known as the "tuteo," the "ustedeo" and the "voseo," Carlos explains the historical roots and evolution of these varying ways of saying "you" in different parts of the Spanish-speaking world. Factors which affect which form is utilized by a particular person in a particular situation include that person's country of origin as well as the relationship between the speaker and the person to whom he or she is speaking.

Cleer attends her first post-college interview for a marketing position.

Cleer awaits a phone call from Lida to find out whether or not she got the job for which she recently interviewed.

Carlos explains the forms of address used to address several conversational partners: "vosotros" and "vosotras," which tend to be used in Spain, and "ustedes," which tends to be used in Central and South America.

It's Cleer's first day at her new job and a workload already awaits her.

Carlos teaches us a trick for conjugating verbs with the "voseo" and challenges us to distinguish verbs in sentences which have been conjugated with the "tuteo," "voseo" and "ustedeo."

Carlos explains to us about cardinal numbers in Spanish, which are used to count and quantify elements.