Food

Chef George Mendes of Veranda in New York City makes pasteis de nata, a sweet Portuguese egg custard tart that dates back to before the 18th century.

Farideh is making one of her favorite recipes, which happens to be the perfect camping meal: chili mac, a hybrid of chili and macaroni and cheese.

Killer Mike shows us how Chicago is on the cutting edge of cannabis culture.

When Farideh wakes up after a long night of sleeping under the stars, she makes nachos for breakfast.

Killer Mike discovers why NYC’s a rising star in the world of weed.

Angie Rito and Scott Tacinelli, chefs and married team of Don Angie in NYC’s West Village hit the town hard for the first time after recently having their first child.

Farideh is camping in the desert of Joshua Tree, CA and brought all the fixings to make sosis bandari, a spicy Iranian street food.

Karen Akunowiscz, chef/owner of Boston’s Fox & the Knife and Bar Volpe, makes her version of osso buco, a classic braised Italian dish.

Killer Mike’s visit to the Bay shows why San Francisco is still a weed mecca.

Killer Mike explores how Vegas is making its mark in the world of cannabis.

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.

Killer Mike joins local comedians and activists in Las Vegas, San Francisco, New York, and Chicago to discover how some of America’s greatest cities have adapted and flourished with cannabis legalization.