Katie travels beaches and discovers regional specialties along the way; Caribbean squash; Mexico's Raicilla liquor.

Katie discovers authentic beach cuisine that stays loyal to its local origins; savory southern cooking at a Georgia beach barbecue; Chile Rellenos in Mexico.

Katie learns about the origins of Mexican dishes with personal family flair and a Cuban-influenced ice cream shop while hitting the beaches.

Katie learns how to make a Reuben sandwich with snapper in Florida; an ice cream sandwich pressed like a panini in Georgia.

Katie Lee samples delicious bar bites along the beaches of the world; sopes in Mexico; chicken skewers with a hint of rum in St. Barths; other coastal canteens.

Katie Lee uncovers the rogue dishes around the world that have become hits; spring rolls in Puerto Rico; Napoleon in Georgia's Golden Isles.