Season 1 ends with Katie Lee being enticed by spring rolls in Puerto Rico and a delectable Napolean in Georgia's Gideon Isles.

Coastal canteens are on the agenda when Katie Lee goes to Mexico for sepes and St. Barbs for chicken skewers with a hint of rum.

Highlighting new and inventive ways that meals are prepared around the world. Included: a Florida created Reuben sandwich made with snapper; an ice cream sandwich pressed like a panini in Georgia.

Hostess Katie Lee is hitting the beaches for tried-and-true family recipes. Included: classic Mexican dishes with personal family flair; and a Cuban-influenced ice cream shop.

Hostess Katie Lee discovers authentic beach cuisine that stays true to its local origins. Included: a Georgia barbecue; chile rellenos in Mexico.

Caribbean squash and a popular Mexican liquor are among the hometown favorites Katie Lee discovers in her travels.

Ahi tuna nachos and Caribbean stewed chicken are among the food highlights, when Katie Lee goes island hopping in this series. The premiere also includes a kayak trip for a burger with a unique twist; and Katie harvests ingredients for oyster escabeche.