The Future Is Now

Industry analysts share predictions on the future of cannabis.

Kitchen Toke Magazine: Summer 2019

In the Summer issue we talk to three professional athletes who go for greener methods of pain management, we show you how to pickle cannabis, and we have something for bacon lovers. Pre-order your copy today!

Told You So, Dad

Jordan Nixon schools his reluctant father, Jim Nixon, in the benefits of CBD, changing their lives for the better. After Jordan’s success story of using CBD to manage his MS, Dad found a delicious way to bring CBD to his customers at Illegal Burger, in Denver, CO.


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Ham It Up

How to extend an iconic favorite over the holidays

Hindu Kush

This is a classic sedating strain with immediate physical pain relief and a calming body high.

Popular Recipes


Tree Hugger Salad

A new take on fresh greens.

Weed-glazed Duck

You’ve seen the video, now fire up the grill.

Instant Rotisserie Ramen

Check out the best kitchen hack ever.

Melissa’s Medicated Lemon Loaf

So good you’ll forget about ever feeling bad.

Infused Rotisserie Fried Rice

Score with leftover chicken and takeout rice.

Vadouvan Cannabis Cashews

A sultry Indian spice that’s been Franco-fied.

Pork Rinds with Kimchi Butter Sauce

Delicious, spicy, crunchy, salty and funky.

Boost Those Brownies

Ditch the muddy stoner cliche and go over the top

Carrot Steaks, Feta and Greens

Infused vegetables are killing it now.

Infused Deviled Eggs

Taking bets: You won’t be able to eat just one.

Infused Chitarra Cacio e Pepe

Mocking spiral vegetables ends right now.

Maple Cinnamon Weed Bread

Sometimes a quickie is all you need.

Sweet Potato Gnocchi with Lemon Pesto

Would your nonna be down with infusing this dish?


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