Let's join Maria in preparing an exquisite veal stew as we learn the names of the ingredients and steps to cooking it in Spanish.

Today, Chef Maria cooks porra, a delicious cold tomato soup that, while originally an economic dish from the Spanish countryside, can be found today in Spain's finest restaurants.

In this video, we spend some entertaining time with Amaya and her friend, Montserrat, an expert sommelier who tells us about two of the most popular wines in the Malaga area.

Welcome to Maria's kitchen, where she'll show us how to prepare a delicious cocido, or stew, a typical Spanish dish meant for cold days. Try this easy recipe at home to experience its deliciousness!

Ariana makes our mouths water with her menu for the special dinner she plans to prepare for some invited relatives.

Martin Tellez speaks to us about Malaga's tradition of making scrumptious sardine brochettes, a favorite of both tourists and locals.

Taking organic meat to all the school dining rooms:
That is the main objective of the Campos company in Andalusia.

Despite enormous problems with hunger throughout the world, humanity continues to needlessly throw away half of our usable food supply. Los Reporteros examines various proposals for alleviating this situation.

See how a food bank in Spain is collecting food that's about to expire (or food with dented packaging) to distribute to those in need.

Produced with a combination of tradition and innovation, the first Andalusian brut, Barbadillo Beta, was born in Andalusia's Barbadillo bodegas.

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

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.

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.

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.

Libia from the Castell D'age Winery in the Penedès region of Catalonia, Spain shares with us about the industry and production of some of Spain's great cavas and wines.

Meet Juan Luis Quiroga, an oenologist at Pablo Quiroga Winery in Rioja, Spain who explains to us a bit about the types of wine produced there as well as the production process.

Constantino Cuenca, a mushroom harvester from La Manchuela, Spain take us through the stages of mushroom growing from a mushroom-growing facility, to the field to the table.

Karla and Isabel teach us how to order the various varieties of coffee in Spanish as well as telling us about some of coffee's benefits.

Learn about the history, products and practices of a famous Spanish chocolatier.

Constantino Cuenca, a mushroom harvester from La Manchuela, Spain explains to us about his family business and the intricacies of harvesting mushrooms.

Clara teaches us how to cook a Spanish "tortilla" or potato omelet, one of Spain's most typical and delectable dishes.

A Spanish woman who inherited the bakery that her parents began in Madrid's Gran Vía area talks about the pride and responsibility she feels to continue their legacy.

Alex from Madrid, Spain, talks about the San Miguel marketplace's architecture and diverse offerings.

After witnessing all of the hard work that goes into getting foods like mushrooms, chestnuts, avocados and olives "from the field to the table," 75 minutos dedicates its final segment to the workers behind the scenes.