Steven Raichlen covers the basics, like ribs, and more exotic dishes in “Project Smoke.” Photo: Richard Dallett, Maryland Public Television Ready to take grilling to new heights? Barbecue expert and ...

Add Yahoo as a preferred source to see more of our stories on Google. Grill corn, kebabs, burgers, and lamb like a pro with these expert tips and techniques. Food & Wine / Photo by Victor Protasio, / ...

Professor of grilling Steven Raichlen shares five tips for perfectly cooked meats and vegetables. Julie Mazziotta is the Senior Sports Editor at PEOPLE, covering everything from the NFL to tennis to ...

On the set of Steven Raichlen's Project Fire, Steven is shown with grilled softshell Chesapeake blue crab sandwiches. On the set of Steven Raichlen's Project Fire, Steven is shown with grilled ...

The title of the latest assemblage from the author of James Beard Award-winning Raichlen (Miami Spice; High-Flavor Low-Fat Cooking) doesn't begin to convey the international scope of the nearly 500 ...

When barbecue expert Steven Raichlen began writing about live-fire cooking, most weekend warriors limited their repertoire to simple items such as burgers, hot dogs and steaks. In the 20 years since ...

Steven Raichlen, the man who wrote the Barbecue! Bible, will be in Texas this week for three events with Kent Rathbun’s restaurants. He’s promoting his new book Man Made Meals in Austin tonight, Plano ...

Steven Raichlen is ambivalent when it comes to chicken breasts: "You could describe them two ways," he says. "They're the canvases upon which a grill expert paints his colors. Or, to put a less ...

Fourth of July can take infrequent barbecuers by surprise. Lighting the coals seems like a simple task, but when the guests have already gone through all the corn chips, and the chicken legs are still ...

Steven Raichlen didn’t exactly hear the voice that spoke to him that November day that altered his course. Still, the words were as clear, authoritative and ultimately on target, as though they had ...

Raichlen packs coleslaw with the bright, punchy flavors of tangy Dijon mustard, vinegar, and hot sauce to cut through the fattiness of barbecued meats. Raichlen slow-cooks this brisket on the grill to ...