How to Cook With Weed—and a Dash of Tasty, Tasty Science

Wired - 04-19


Mac and cheese. Peanut butter and jelly. Asparagus and … cannabis oil with a citrusy terpene profile? Welcome to food pairings in the heady era of cannabis legalization. A new breed of chef is thriving, experimenting with how to infuse dishes with weed, whose various strains might smell and taste of lemon or mushroom or grain. And, of course, they can complement that taste with the intoxicating experience of THC, like traditional chefs might pair foods with particular wines. It’s all nerdy as hell, and it just so happens that one of the top cannabis chefs in America, Michael Magallanes, is also a chef in WIRED’s San Francisco office. (To be clear, the food he cooks for us is great, but decidedly weed-free.) So on this 420, come with us on a science-packed journey into the frontier of cannabis cuisine.