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

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

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

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

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

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

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.

Cleer and Lida demonstrate how to book a hotel room.

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

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.

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.