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Kitchen Toke magazine: Summer 2020
In the Summer issue, we put together some easy, healthy bites for home or on the go that can be enjoyed for more than just one meal that’ll last more than just one meal: a favorite Mexican street snack, a Chicago munchie spot capturing the flavors of Southeast Asia, Eating to calm stress with chef Tito Dudley, how to infuse salt, learn about CBN another cannabinoid, and some psychedelic tips for outdoor trips. Sometimes the smallest things mean the most. We’re here to help you find some.
Before cannabis can be used in a recipe, it must be activated or decarboxylated to maximize all of its benefits. Traditionally, de-carbing meant heating the buds at a low temperature for two to three hours in the oven. This method, however, can destroy flavor and lead to bitterness. Learn how to preserve both the consistency and the terpene flavors by using our sous vide process.
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