A chef responsible for picking the finalists on Mission Chef tells about the qualities necessary for becoming a chef as well as about what excited him as a budding chef.

On this episode, we see the last part of the senses test, hearing both some of the candidates' opinions about how they did and the judges' opinions of some of the candidates.

The senses test continues to determine who will be chosen for the reality series, Mission Chef, where disadvantaged youths will have the opportunity to train to be professional chefs.

The selection of participants continues with further explanation from the teachers about their hopes for the students and the purpose of the senses test.

As the participants continue to try to earn the highest scores on their senses tests, let's meet the other lead players on the program: the teachers/professional chefs who will try to turn the program's participants into the same!

The reality series that trains disadvantaged youth to be chefs continues with the senses test, whereby participants must identify flavors and aromas blindfolded.

The selection process for the Misión Chef reality show continues with a sensory test during which the participants are blindfolded.

This second episode of Misión Chef takes a look at some of The Culinary School for Underprivileged Youths' students and gives some background about the socioeconomic causes of poverty in Colombia.

"Misión Chef" is a culinary school that gives underprivileged youth the tools they need to become chefs.

Venezuelan locals talk to us about "cocuy," an agave-based liquor which is produced locally in Falcón, Coro, Venezuela, comes in many flavors and is even rumored to have medicinal and/or aphrodisiac qualities!

Don't miss the final stage of arepa-making with Dany! The best part is the filling, after all.

Learn how to make some delicious Venezuelan-style arepas. Our friend Dany continues explaining the recipe in the second installment of this three-part video.

Learn how to make arepas with Dany in this three-part video. The staple of Colombian and Venezuela cooking. They could differ in size but they always are delicious with fresh cheese and butter.

Don Alonso tells us a bit about his tortilla business and how the automatic machines revolutionized the way to prepare tortillas.

Mmm. What's in that and how do you make it? We get the scoop on "nopales" (prickly pear, from a cactus plant) with tomato, onion, cilantro and hot chili peppers from a street vendor in Mexico. Buen provecho...

In this Yabla exclusive, we learn how to make “Papa a la Huancaína,” a classic Peruvian dish that’s spicy and creamy and great for the summer. Enjoy!

Watch Javier as he shows you how he makes a cottage cheese fruit salad. So many colors, so many flavors, so many names!

Corn to dough and dough to tortilla. It’s simple, it’s automatic, and it’s how Alfonso and his siblings make their living. Step up to the counter to learn more.

Javier is proud of his fruit stand: he says it’s the best in all of Tijuana, Mexico. He explains to us how he prepares the different fruit shakes, fruit cocktails, and fruit salads, as well as a special recipe from Tijuana for tostilocos.

If you’re not hungry before you watch this video, you will be afterward. Matias and Gustavo show you around the artisanal ice cream shop called Cumelen and introduce you to some of their non-traditional flavors.

Sometimes we wonder: What do people from Chile eat? Well, thanks to our friend Joaquín we have an answer. And who doesn’t love sandwiches?

What’s for lunch today? That’s one of our favorite questions and since we’re in Mexico, Marina give us some great answers. In Latin America people look for a calm, fresh place where they can enjoy el almuerzo del día, the special lunch of the day, or pedir de la carta, to order from the menu. It’s a perfect time for sitting back and taking a break from your work day.

We learn more about summer fruits, thanks to our friends at Fruteria Los Mangos. So many varieties, colors and recipes to explore. Anyone up for a colorful pomegranate margarita?

We visit a simple fruit stand in Mexico to find tasty avocados, smallish watermelons from the third harvest and two types of sweet mangoes. Ah, a bit of nature’s bounty found under the mango trees.