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cbd cooking show

Description: Although not necessarily in the realm of cannabis TV shows, Vice Media’s “Munchies” remains an honorable mention by association. With over 4 million YouTube subscribers, Vice’s “Munchies” account features a variety of popular cooking shows like “Street Food Icons” and “Fuck, That’s Delicious with Action Bronson.” Not all of these shows incorporate the use of marijuana, but many of them do result in the creation of incredibly delectable dishes that anyone with the munchies would love.

Rating: 7.9 / 10 according to IMDb reviewers .

Best for: Unlike some of its Netflix cooking show counterparts, “Cooking on High” is perfect for viewers who’re looking to watch something light-hearted, short and maybe a little goofy. If learning everything there is to know about cannabis isn’t quite the aim, “Cooking On High” is a great choice to pop on while indulging in a quick munchie session.

Whether it be through their effect on the body , the way they bring people together, or just a classic case of the munchies, food and marijuana are inextricably linked. As cannabis has edged itself into mainstream media, not only has the industry grown more successful in a traditional sense — more dispensaries, more recreational users, etc. — but it’s also found a larger range in connecting with consumers.

Honorable Mention: “Munchies” – Variety of Web Series’

And while traditional outlets have been slow to reflect these shifts of acceptance and interest, cannabis-loving foodies can rejoice in recent marijuana media additions. Now, it’s just a matter of sifting through Netflix cooking shows and finding the perfect weed cooking show.

Rating: 6.7 / 10 according to IMDb reviewers .

Best for: Foodies who’ve already seen the classics and want something a little newer and different. Those hoping to learn more about cooking with marijuana, but also cooking in general, can find a nice balance in this Netflix original.

Cooked With Cannabis” – Netflix

Description: “Bong Appetit: Cook Off” could probably be lumped together with the aforementioned “Bong Appetit” — they are technically the same series — but there’s a twist. Following the absence of its original executive producer and host, Abdullah Saeed, “Bong Appetit” took a slightly different approach to its latest seasons with new primary host Vanessa Lavorato. The addition of “cook off” sums up the change fairly gracefully; the series now embraces a more competition-style layout that allows multiple chefs to put their skill sets cooking with marijuana to the test. “Bong Appetit: Cook Off” still brings that cutting-edge cooking flare like the original, but also brings in more trendiness with its competitive addition. Lavorato is met with good company to taste the byproducts of the show’s cannabis-specialized chefs. Celebrities ranging from rapper Wiz Khalifa to drag queen Laganja Estranja have been featured as judges, allowing for more weed-loving personalities to engage with the audience through laughs and entertainment via streaming services Hulu and VICE TV.

Best for: Those who may not be interested in cooking with marijuana, but rather indulging in munchie-worthy content.

The first six episodes of Cooked With Cannabis hit Netflix on April 20, the international holiday for weed. It’s by no means the first weed-related or weed-cooking show: Pot dealers have been the central characters on Weeds and High Maintenance; network-comedy star producer Chuck Lorre set his first Netflix series Disjointed in a dispensary; and Viceland took a more documentary-style approach with the shows Weediquette and Bong Appétit. In fact, Cooked With Cannabis isn’t even Netflix’s first cannabis-cooking show: In 2018, the streaming service quietly released Cooking on High, a two-chef showdown whose episodes of less than 15 minutes appeared to be shot in someone’s actual home kitchen in Venice. Cooked With Cannabis has higher production values and an eye toward professionalism, and it places modern cooking-show conventions on a formerly unconventional subject matter as marijuana continues to push further into the mainstream.

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That may sound like intergenerational, post-hippie dismissiveness, but the legalization of cannabis has trended toward a uniformity in what’s available commercially and a customer base that’s not always aware of the culinary possibilities. “[The regulated market] has chased out a lot of small operators,” McDonough says. “It’s definitely winnowed the diversity of products down to a very few types of items that are shelf stable. And that’s why you see things like gummies and chocolates being so popular. They’re easy to homogenize and they stay shelf stable for a long time.”

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“This one is my favorite,” says judge and comedian Emily Panic as she digs in after sampling a duck breast and a ribeye steak that had a combined 4 milligrams of THC. During the appetizers she’d ingested an additional 14 milligrams of THC. (In California the maximum legal dosage for a single serving of an edible, like one weed-infused gummy or lollipop, is 10 milligrams.) “Why am I holding a spoon?” she suddenly asks herself, before arriving at the obvious answer on her own. “Cuz I’m high. Oh right, that’s why.”