On today’s episode we’re focusing on cooking with fire - from the grill, to our wood-oven, to, yep, even the sun. First up, Ian breaks down live-fire cooking at his beloved wood-burning oven, connecting the dots between the crackling skin on a stuffed pork hock and the fundamentals of what makes us human. Next, we head back down to Mexico where our Baja co-host Joy Stocke talks with Chef Judy Castro Lucero about a little known but oh so delicious delicacy: Lobster Machaka. It takes “Food by Fire” to its most basic, cooking the crustaceans using only the sun . And finally, we go back into the kitchen (and out to the grill) with Ian, as he whips up some homemade hotdogs and schools us in grilling techniques.