Steven Raichlen's Project Fire

Discover the flavors of California's wine country with grapevine-grilled chicken breasts and wine-marinated flank steak. Steven Raichlen showcases how wine pairs perfectly with grilled foods.

Grilled steak perfected with savvy techniques: dry-brined New York strip with anchovy crema, lamb with Moroccan Charmoula. Chef Curtis Stone grills aged rib steak.

Grilled seafood: Singapore-spiced halibut in banana leaves, Indonesian-style whole fish, Alaskan salmon stuffed with onions, mushrooms, rice, and oysters with Asian aromatics.

Grilled meats from California to Asia, paired with veggies for healthy BBQ. Vietnamese and Thai street food flair. Steven visits Jenee Kim for beef short ribs.

Revamp your cocktail party with live-fire treats: rum-citrus jumbo shrimp, Spanish lamb chops, Smoked Nectarine Bellinis. Sommelier Kristine Bocchino recommends three wines.

Experience the fusion of American BBQ with global grilling trends. Michelin-starred chef Josiah Citrin's smoked-roasted duck at Charcoal Venice wows.