On today’s episode of THE FOOD SEEN, we puff, puff, chew? Rupa Bhattacharya, Editor-in-Chief of MUNCHIES, the Vice Media vertical about all things food, brings us Bong Appetit, a cookbook on mastering the art of cooking with weed. With edibles and CBD lattés abound, it’s no wonder that people are a-buzzing with cannabis in the kitchen. But how do you decarboxylation the THC to make it tasty, and make yourself feel toasty. From flower to fan leaf, kief to water hash, we learn how to make weed-infused tinctures for Dirty Martinis, amp up the cannabinoids in sour cream for nachos, and chop up chimmichurri for a mighty marijuana-y rib-eye. Remember, a watched pot, never bakes.

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