Project Fire

Steven Raichlen heads to California wine country, where vineyard flavors inspire grapevine-grilled chicken, wine-marinated flank steak and a pinot-splashed vegetable side. Discover how local ingredients, fine wine and fire create a perfectly balanced meal in this Sonoma-inspired episode.

Learn the secrets to grilling the ultimate steak and beyond. Steven showcases a dry-brined New York strip with anchovy crema, Moroccan-spiced lamb steaks and hearty grilled mushrooms bursting with umami. It’s a celebration of meaty flavor and fire-kissed technique.

Fish fear the flame no more in this surf-inspired episode. Steven grills Singapore-style halibut, whole fish seasoned with Indonesian spices and smoky Alaskan salmon with a savory herb stuffing. These bold recipes will boost your seafood grilling confidence.

Take a fiery trip across the Pacific Rim. Steven serves up Vietnamese-style chicken skewers, Thai baby back ribs and a grilled shrimp-pineapple salad that bursts with flavor. This global episode is packed with big taste and serious sizzle.

Host a backyard cocktail party with flavor-packed appetizers. Steven grills bacon-wrapped shrimp, jalapeño poppers and prosciutto-wrapped asparagus. These crowd-pleasers bring bold flavor to the fire and give your happy hour a delicious, smoky twist.

Barbecue meets fusion as Steven blends global influences with live-fire technique. Recipes include Korean-style short ribs, sweet-salty Japanese yakitori and Brazilian churrasco. A bold new take on tradition that proves flavor knows no borders.