Their “Spanish for English speakers” course goes all the way through CEFR B2 proficiency. There’s no way to attain that in a year of HS Spanish unless you were in a Spanish-speaking high school, fully immersed. Some versions of the Spanish course (for other native languages) may not go as far, that’s just the one I’m working on.
Kenji Lopez-Alt has a cool video where he uses American cheese as the emulsifier to make some less-melty cheeses participate in a grilled cheese. I have been using it more for its emulsifying agents than anything lately: https://youtu.be/CD8UTr5mMVk?si=n5xOumvtBqromQtB