cuisine

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.

In this extra scene from BONG APPÉTIT: COOKOFF, Chef Miguel and the Dank Duchess school the judges' lounge on advanced methods of cannabis consumption.

We visit the capital of China's edible insect industry to check out a bug market, visit a wasp farm, and dine with a local chef who specializes in cuisine that places insects at the center of every dish.

Kiwi chef Josh Barlow is thrown into the deep end of Tokyo’s food and nightlife scene when he meets up with Japanese chef Nori Tsugawa and cooks for regulars at his izakaya.

Matt Zimbric heads to a secret Californian medical marijuana garden run by Nonna Marijuana, a 91-year-old grandmother who cooks classic Italian with a twist.

Raph Rashid—owner of Melbourne’s Taco Truck—shows us how to make lamb tacos, Souvlaki-style.

Luke Powell is a master of smoked, cold-cut, and pressed meat.

Belle’s Hot Chicken co-owner Miranda Campbell shows us how to make shepherd’s pie with slow roasted lamb shoulder.

Australian chef Kimchi Pete shows us how to make a Korean Stew with beef brisket.

Mentalist and thought reader Marc Salem shows us how to make edible Hanukkah candles from pita bread.

You may remember 91-year-old weed chef Nonna Marijuana from our premiere episode of Bong Appetit.

Felix Fang embarks on a slippery culinary slope after she and her friends attend an aphrodisiac themed dinner in Los Angeles’ Chinatown.