Name: Steven Raichlen's Project Fire
Released: 2026-06-05
Duration: 1803

Schedule for Hungry

Steven Raichlen's Project Fire America loves poultry: brandy brined chicken, Peking-style duck legs, and unique St. Louis turkey "ribs."

2026-06-05 21:29:58 +0000 UTC→2026-06-05 22:00:01 +0000 UTC(30m)

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Great Chefs of America Recipes: Saffron Fish Soup, Sugarcane-smoked Duck Breast, and Apple-Cranberry Tart.

Great Chefs of America Recipes: Sashimi with Olive Oil and Soy Sauce, Grilled Venison with Figstuffed Carrot Pierogis, and more.

Great Chefs of America Recipes: Summer Berry Salad, Seared Maine Lobster, and Chocolate Coconut Cake.

Steven Raichlen's Project Fire Texas BBQ meets Mexican spice, enhancing snapper, pork pibil, and dessert quesadilla with unique flavors.

Steven Raichlen's Project Fire Grilled meats with Asian flair: spicy, umami-rich, and healthy with Vietnamese and Thai street food influences

Steven Raichlen's Project Fire Global BBQ fusion: California paella, deli-inspired pork loin, and smoked-roasted duck by Chef Josiah Citrin.

Steven Raichlen's Project Fire Ancient grilling methods: spit-roasted pork loin, saffron-infused lamb, and a Mystery Box skewer surprise.

Steven Raichlen's Project Fire America loves poultry: brandy brined chicken, Peking-style duck legs, and unique St. Louis turkey "ribs."

Lidia's Kitchen Lidia starts with a butternut squash gnocchi. Next, she prepares a marinated bread of chicken.

Lidia's Kitchen Lidia makes a rosemary and lemon focaccia and a filled focaccia with smoky speck and fontina cheese.

Lidia's Kitchen Today Lidia shows how to perfectly prepare delicious seared steak with rosemary sauce, shallots and mushrooms.

Lidia's Kitchen Lidia's first fresh pasta dish is a pappardelle pasta dressed with pesto made from walnut, basil and parsley.

Lidia's Kitchen Lidia creates three new pasta dishes that everyone will love including a linguine with Swiss chard.

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