Katie Lee lands on Catalina and heads to historic Mt. Ada for a juicy lamb burger with a view; local vegetables paired with wine.
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Katie Lee finds the best beach bites in Sullivan's Island, Mt. Pleasant, Isle of Palms and Folly Beach; elevating classic low country boil by turning it into chowder; a restaurant that lures skeptics in with Korean cuisine.
Katie Lee lands on Catalina and heads to historic Mt. Ada for a juicy lamb burger with a view; local vegetables paired with wine.
Katie Lee lands on Catalina and heads to historic Mt. Ada for a juicy lamb burger with a view; local vegetables paired with wine.
Katie Lee heads to Tybee Island, a barrier island just 18 miles southeast of Savannah; perfectly sweet local shrimp and a spicy blackened fish hoagie at a restaurant so beloved that the locals rallied to keep it open.
Katie Lee hits California's famed Pacific Coast Highway to find delicious, international beach food in a beautiful coastal setting; rich Italian influences in cioppino with local Dungeness crab; almond croissant in Carmel.
Katie Lee heads to the most accessible, populated and food-centric island in the Bahamas, New Providence, and the city of Nassau; fresh conch salad; local specialties like hog snapper, chicken patties and a Bahama Mama cocktail.
Katie teams up with her Kitchen co-host, Marcela Valladolid, for tacos in San Diego, but there are no tortillas, only cheese curds; San Diego also brings Chorizo Fundido - an epic, spicy waterfront treat.
Katie is on the hunt for dishes and restaurants that are off the beaten path; Katie is introduced to the Peanut Butter and Jelly Burger on Sullivan's Island, S.C.; Katie visits a Myrtle Beach sushi restaurant and tries a Fried Chicken Sushi Roll.
Katie tests her heat index in San Diego by trying 37 different levels of hot wings; Katie visits a Cajun hot spot in Charleston to learn about the Gullah-inspired blackened trout called The Islander.
No episode description is available yet.
In Florida, Katie finds empanadas and brisket-stuffed jalapeno poppers; Katie delights in some Southern cuisine with a Creole stuffed tater in Alabama and Southern stuffed salmon in Myrtle Beach, S.C.
Katie 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 Lee finds a coffee and papaya bowl at Oahu's North Shore; while in Honolulu, Katie teams up with friend and acclaimed chef Lee Anne Wong for her Koco Moco, a modern version of the classic Hawaiian breakfast Loco Moco.
Katie spends time in Arizona, where she joins a local chef to grill up a striper; in Florida, Katie finds grilled mango jerk chicken; Katie heads to San Diego for the best grilled fish tacos.
Katie visits South Carolina for local fish, shrimp and crab cakes; Katie enjoys chicken-fried wagyu in Alabama; Katie carves her way through a chicken chimichanga in Arizona; in Hawaii, Katie mans the wok to create a whole fried fish.
Katie Lee uncovers the rogue dishes around the world that have become hits; spring rolls in Puerto Rico; Napoleon in Georgia's Golden Isles.
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 learns how to make a Reuben sandwich with snapper in Florida; an ice cream sandwich pressed like a panini in Georgia.
Katie learns about the origins of Mexican dishes with personal family flair and a Cuban-influenced ice cream shop while hitting the beaches.
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 travels beaches and discovers regional specialties along the way; Caribbean squash; Mexico's Raicilla liquor.
No episode description is available yet.
Katie Lee samples fresh ahi tuna nachos, Caribbean stewed chicken, a burger with a unique twist and oyster escabeche.
No episode description is available yet.
No episode description is available yet.
No episode description is available yet.
No episode description is available yet.
No episode description is available yet.
No episode description is available yet.
Katie Lee finds a coffee and papaya bowl at Oahu's North Shore; while in Honolulu, Katie teams up with friend and acclaimed chef Lee Anne Wong for her Koco Moco, a modern version of the classic Hawaiian breakfast Loco Moco.
Katie is on the hunt for dishes and restaurants that are off the beaten path; Katie is introduced to the Peanut Butter and Jelly Burger on Sullivan's Island, S.C.; Katie visits a Myrtle Beach sushi restaurant and tries a Fried Chicken Sushi Roll.
Katie 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 teams up with her Kitchen co-host, Marcela Valladolid, for tacos in San Diego, but there are no tortillas, only cheese curds; San Diego also brings Chorizo Fundido - an epic, spicy waterfront treat.
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 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 travels beaches and discovers regional specialties along the way; Caribbean squash; Mexico's Raicilla liquor.
Katie visits South Carolina for local fish, shrimp and crab cakes; Katie enjoys chicken-fried wagyu in Alabama; Katie carves her way through a chicken chimichanga in Arizona; in Hawaii, Katie mans the wok to create a whole fried fish.
Katie Lee uncovers the rogue dishes around the world that have become hits; spring rolls in Puerto Rico; Napoleon in Georgia's Golden Isles.
