In 1975, author Steven Raichlen went to Europe to study medieval cooking, on a Watson Foundation Fellowship. He also received the prestigious Fulbright to study comparative literature. He holds a degree in French literature from Reed College and even attended culinary school at Le Cordon Bleu and La Varenne in Paris.

Raichlen fills a myriad of roles—author, journalist, cooking instructor, and TV host. He is perhaps best known for his Barbecue Bible cookbook series, which won the IACP/Julia Child award after its publication in 1998. In 2000, Workman published How to Grill, covering live fire cooking, which also won the IACP award. Just three years later, Raichlen's BBQ USA, a sort of love poem to regional American barbecue, was published. It promptly won a 2004 James Beard Award, one of 5 James Beard Awards and 3 IACP awards that he has been won to date. Raichlen on Ribs came in 2006, this time focusing on barbecued ribs. Raichlen’s other books include Barbecue Bible Sauces, Rubs, and Marinades; Beer Can Chicken; the perennially popular Miami Spice, and Healthy Latin Cooking.

As a TV host, he is responsible for "The Primal Grill" and "Barbecue University™" on PBS, that all celebrate his obsession—barbecue. They began in 2008. He has also made appearances on most major national TV shows, including on CNN and on Oprah. His most recent book Planet Barbecue was published in 2010. He has lectured on the history and culture of barbecue at the Smithsonian Institution, the Library of Congress, and the National Press Club. Thanks to his French training, he hosts a French language TV show called Le Maitre du Grill. As an instructor, Raichlen made his start in 2000, when he created Barbecue University. This is a culinary school specifically focused on barbecue. Raichlen lives in Miami, Florida.