Join our constant high in Bong Appetit, a new show about the wonders of weed-infused food and beverages. Throughout the series, we will be introduced to the many uses of marijuana—from curing the body to just smoking it for a good time.

Bong Appetit host Matt Zimbric‘s latest adventure leads him to an experimental cannabis cocktail party in Los Angeles. Matt meets with leading mixologist Daniel K. Nelson of The Black Cat to learn the basics and some new tricks of the trade when it comes to making cocktails with cannabis.

You may remember 91-year-old weed chef Nonna Marijuana from our premiere episode of Bong Appetit. The ganja-friendly grandma got quite a bit of attention for her cannabis culinary skills, including her stony signature dishes such as Chicken Pot-cciatore.

In this episode of Bong Appetit, host Abdullah Saeed (aka “Captain Cannabis”) checks out Cannabis Creamery, a Sausalito, CA-based ice cream company that is producing sweet THC-infused treats in a range of fantastic flavors. From classic mint-chip to a grapefruit sorbet originally designed for the Grateful Dead, this ice cream is dankly delicious.

In this episode of Bong Appetit, host Abdullah Saeed heads to California’s central coast to learn how to make ice-water hash and whips up a batch of cannabis-infused savory-sweet Moroccan mahjoun from a 1,000-year-old Berber recipe.

Host Abdullah Saeed sets the bar high (think 9,000 feet above sea level) in this installment of Bong Appetit: Colorado Ganja Tours. Abdullah travels to Colorado to see what marijuana tourism is like in a small mountain town, taking tokes while exploring in a tricked-out stretch Escalade with Philip Wolf of Cultivating Spirits.

In this episode of Bong Appetit, host Michelle Lhooq heads to LA Coffee Club to meet with roaster Kian Abedini of Compelling & Rich Coffee. Kian shows us to infuse coffee with the flavors and aromas of our favorite strain, and prepare the preferred drink of 19th-century artists: a café de hashashin. This aromatic concoction of cannabis-infused butter, coffee, cinnamon, cloves, nutmeg, orange juice, and pistachio butter will definitely get the creative juices flowing. Victor Hugo would be so proud.

Abdullah is back! In this episode, he travels to the hippie mecca of Northern California to check out the OM Collective—an all-women grow and the makers of OM Edibles cannabis-infused topicals, tinctures, and edibles. Owner Maya Elisabeth shows Abdullah how to make a few varieties of cannabis olive oils infused with garlic and ginger to use in an upcoming feast with their friends from The Cookie Fam. In a beautiful setting overlooking the San Francisco Bay, Chef Tim Milojevich prepares a mouth-watering meal of Peruvian ceviche, hearts-of-palm salad, sea bass baked in banana leaves, and prime rib with chimichurri sauce, all prepared with Maya’s infused olive oils. Don’t judge Abdullah … We bet you wouldn’t be able to keep your clothes on after this meal, either.

Worldwide sensation Nonna Marijuana is back for the holidays, and this time she’s baking weed-infused Christmas cookies and “Egg Nug” (yep, we said nug) for Santa with host Abdullah Saeed. Throw on an ugly holiday sweater and settle in for a real treat. Don’t worry—Santa wasn’t too buzzed to make all of his stops after consuming Nonna’s infused edibles. So, if you’ve been really good this year, Santa might even stick some of the North Pole’s finest merry-juana in your stocking, too!

Abdullah heads to San Francisco to meet the folks behind THCheese, a gourmet medicated food purveyor, and explore the high end of the high life. He whips up a deliciously creamy medicated foie gras pâté mousse with executive chef Trevor Milbery and gets funky with cannabis-infused Camembert under the watchful eye of head cheesemaker Juliana Clark. To cap it off, the THCheese crew treats us to a curated paring where Abdullah learns how to pair wine, weed, and fancy edibles like a true aristocrat. Pinkies up!

Let’s get cooking! Host Abdullah Saeed travels to his home-away-from-home—the mile-high city of Denver, Colorado—for another weedful day. Here he meets cannabis enthusiasts and entrepreneurs Wanda James and Chef Scott Durrah, the first African-Americans licensed in the state of Colorado to own a dispensary and manufacturer of infused products: Simply Pure. Abdullah meets up with the pair at their restaurant, Jezebel’s Southern Bistro & Bar, for food with a Southern flair and a Coloradan attitude. Next, Abdullah tours the Simply Pure Dispensary and Viola Extracts to get schooled on some of the finest green goodies ever grown, with guidance from owner Dan Pettigrew and expert extractor Professor Piff. After Abdullah smokes some samples, he hangs with Chef Durrah for a lesson in pairing papaya weed with sweet Jamaican curry mussels and more for a simply, purely, perfectly home-cooked meal amongst friends. Just be sure to get your measurements right.

What’s better than weed and pizza? Weed on pizza. In this 420 episode of Bong Appetit, Abdullah heads to Portland, Oregon to attend the second Puff Puff Pizza Party hosted by the good people of P.R.E.A.M. Pizza. He bonds over his love for pizza pie goodness with P.R.E.A.M. Pizza owner Nick Ford as they whip up some infused pizzas using some of Portland’s finest from Farma Cannabis Dispensary.

Abdullah Saeed, our somewhat perma-saturated host, is back in the land of legal weed and one of his favorite places in the world: Denver, Colorado. In this episode, Abdullah meets up with Rosenberg’s Bagels’ owner Josh Pollack to learn how to make traditional Jewish food with cannabis as part of a multi-course stony and schmaltz-laden Shabbat dinner.

On this episode of Bong Appetit, Abdullah is in Seattle to enjoy some good ol’ fashioned Pacific Northwest cannabis hospitality. His first stop is the production facility for Craft Elixirs, where founder Jamie Hoffman concocts cannabis-infused elixirs for all kinds of applications from French toast to tiki cocktails. Abdullah dives head first into the world of infused syrups and whips up a batch of their blueberry-orange Ballard Beat syrup to take along for the next part of his adventure.

Abdullah befriends farmers and livestock alike on this episode of Bong Appetit. Come along as he visits Washington’s Vashon Island on a quest to make some seriously dank–and locally sourced–cannabis cupcakes. Abdullah’s tour guide on this pastoral adventure is Jody Hall, owner of famed Seattle bakery Cupcake Royale and a line of edibles, The Goodship Company. Their first stop is Cornerstone Farm & Dairy to collect fresh cream from a local farmer and her four-legged milk factory, Edith, before heading on to Vashon Velvet to choose the choicest Washington cannabis for their cakes. Ingredients in hand, Abdullah and Jody head to the kitchen to bake up a batch of blitzed-out budcakes fit for any celebration. Or Tuesday. Bong appetit!

In this episode of Bong Appetit, we kick things off at local Moto Perpetuo Farms where we tour the organic vegetable and cannabis farm before feasting on a unique cannabis-infused brunch prepared by Leather Storrs of Portland restaurant Nobel Rot. With bellies full, we head over to Subzero Scientific, where Ganja Jon takes our host Abdullah though the process of creating some of his famous concentrates (and of course,no tour would be complete without a dab or two). Last stop is Northwest Cannabis Club, where Abdullah checks into his first cannabis club for some deliciously infused hors d’oeuvres before stand-up comedy night... where a very special guest takes the stage.

Here is a step by step way to make your favorite honey into a medicated natural sweetener that can be used in a variety of recipes.

The crew gets baked this Weed Week.