Beach Bites with Katie Lee

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.

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

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

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.

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.

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.

Katie Lee is on a mission to find the best golden-fried goodness the beach has to offer. First up, South Carolina for the perfect fried seafood platter. Next, Katie finds chicken-fried Wagyu in Alabama; and carves her way through a chicken chimichanga in Arizona. In Hawaii, Katie mans the wok to create an amazing whole fried fish. In Florida, Katie finds a fried egg and a deep-fried avocado, open-faced sandwich. Katie can't leave without dessert and that means fried cheesecake.

Nothing goes better with the beach than grilling and barbecuing, so Katie's hunting down the best dishes. She finds Grilled Mango Jerk Chicken in Florida, Grilled Fish Tacos in San Diego and traditional Hawaiian barbecue in Maui.

Katie Lee hunts down breakfasts by the water. She tries a modern version of a classic Hawaiian breakfast in Honolulu, gets a bite of Corn Beef Hash in Gulfport, FL, and livens things up with Dirty Chai Pancakes in San Diego.

Katie Lee enjoys decadent donuts in Arizona and sticky buns in South Carolina; California represents with the Cococarma, a coconut, caramel, ice cream skillet cookie; Katie serves classic shave ice in Oahu and a flourless chocolate cake in Maui.

Katie tests her heat index in San Diego by trying 37 different levels of hot wings; Katie visits a Cajun hot spot in Charleston, S.C., to learn about the Gullah-inspired blackened trout called The Islander.

What's better than delicious beach food? Stuffed delicious beach food! Katie's amazing food finds include Brisket-Stuffed Jalapeno Poppers in Florida and Lau Lau, a Hawaiian dish made with pork and fish stuffed into taro leaves.

Katie Lee finds the best beach food along the Gulf Coast of Mississippi. From Biloxi to Ocean Springs, she enjoys seafood gumbo, the best ribs below the Mason-Dixon Line and a steaming cup of chicory coffee with a buttery biscuit.

Katie Lee jaunts to Nassau, Bahamas, for local specialties including conch salad, chicken patties and a Bahama Mama cocktail. She savors uniquely Bahamian barbecue with local spices and grabs a Guava Duff for dessert.

Katie Lee finds irresistible, international beach food along California's Pacific Coast Highway. From Italian cioppino with local Dungeness crab to Mexican pork mole and candy apples, this road trip is a culinary success.

Katie Lee heads to Tybee Island, Georgia, and starts her culinary tour of beach favorites with local shrimp and a spicy blackened fish hoagie. The local specialty, oysters, are so nice, she tries them twice -- roasted and baked.

Katie Lee finds the best Lowcountry beach bites in some quaint towns along the South Carolina coast. She samples crab cakes eggs Benedict and banana bread French toast and can't leave without trying the shrimp and fried chicken.

Katie Lee lands on Catalina Island and heads to historic Mt. Ada for a juicy lamb burger with a view. Local vegetables rule in California, and when they're paired with wine, Katie discovers they're even better.