While food world insiders are all abuzz about cooking with pandan, timut pepper, berbere and the memory enhancing nootropics, the editors of MUNCHIES have been fine-tuning the 1,000-year-old practice of weed consumption.
According to Rupa Bhattacharya, MUNCHIES Editor-in-Chief and one of the collaborative editors for the new book Bong Appétit: Mastering the Art of Cooking with Weed, cannabis can actually be used to make food taste better, which is contra to everything we thought we knew. For years potheads have been trying to disguise its taste by mixing it into brownies and other baked goods.
Here in Texas we’ve got to road-trip up to Colorado (or fly to Los Angeles) to sample the new breed of edibles — gummies, truffles, olive oils and beverages — but best to leave anything uneaten at the border.
Bhattacharya and her team feel your pain, and know that most states don’t have access to THC infused products, so they devoted a