The Kitchen is using international flavors to turn summer vacation into a global staycation. Sunny Anderson brings Portuguese and South African flair with her Very Peri Chicken, and Geoffrey Zakarian adds a taste of Japan with his Shishito Peppers with Chili and Lime. Chef Edward Lee puts his twist on a Southern side dish, Korean-Style Succotash, and Sunny's Easy Tomato and Basil Lasagna Roll-Ups are a ticket to Italy. Chef Maneet Chauhan stops by with her Indian-inspired Naanzanella Salad, and the final stops are two destination desserts: Jeff Mauro's Italian Tiramisu Sundae and Geoffrey's "It's All Greek to Me" Sundae.

The Kitchen is all fired up for grilling season with smokin' hot new flavors, starting with Jeff Mauro's Pastrami-Rubbed Smoked Tri-Tip. Sunny Anderson whips up Easy Hush Puppies with Hot Honey Dipping Sauce, and Katie Lee brings a side of fiery freshness with her Grilled Romaine Salad with Smoky Chipotle Cashew Dressing. Grilling expert Elizabeth Karmel shares her secret for Chipotle Chicken and Grilled Mexican Street Corn Salad. The hosts put their spin on an American classic with a Grilled Banana Split Pie and heat things up with a BBQ Sauce-Off.