edibles

Jenny Dorsey, chef and founder of Studio ATAO, is making chewy, savory, and surprisingly easy to prepare yuba noodles that are doused in homemade THC-infused sesame oil.

Vanessa Lavorato is in her home kitchen in San Francisco making THC infused cheese crackers.

B Real, Vanessa Lavorato and Miguel Trinidad host a cannabis-infused dinner party to discuss topics from bad edible experiences to justice for cannabis convictions.

Mikhail uses government-licensed bhang, butter, and biscuits to make this very simple cheese tart. It's super-potent though, so eat with caution.

Vanessa checks in with pastry chefs Lori Sauser and Jessica Craig to see how they're utilizing the cannabis pantry.

In this deleted scene, miniature food artist Tom Brown shows the contestants around the tiny kitchen.

We hang out in Canada with our host Trey Smith as he lounges around the house and teaches us how to make weed-infused Canadian maple syrup treats.

Join us in the grow tent as we whip up a batch of potent herbal brownies.

Alyssa Campbell eats and reviews a Cheeba Chew, an old-school edible with Tootsie Roll consistency.

Budtender Jennifer Fortenberry unboxes, eats, and reviews a Miss Mary Jane's Churro Whoopie Pie.

Photographer Elizamar Martinez shows us how to make a marijuana horchata, infused with 200mg of shatter.

Abdullah Saeed, VICE's resident pot expert, cooks up a batch of pot-infused pancakes using weed butter and a handful of ingredients.