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Photo: Sam Woolley Commercially made cannabis edibles are increasingly available as adult-use retail sales sweep the nation (in slow motion). Once upon a time, you had to DIY, but today, you can consult a trusted shop—if not one of the dozens of cannabis cookbooks coming to market faster than that brownie will kick in. Eating your weed used to be the ticket to a more intense but unpredictable experience, but thanks to some basic science (and a scale), we can now more easily pinpoint what is actually in a treat, bite for bite. Potency aside, for me, a decade-plus weed-in-food explorer, nothing is worse than biting into a treat and tasting too much actual weed—a heavy, bitter, herbal note dominating the other flavors. It reminds me of the “edibles” I tried to make in high school: crappy box pancakes with ground weed sprinkled in . Controlling cannabis’ flavor in food is not simply a matter of covering it up. Intrepid cooks and chefs work with cannabis’ flavors to make delectable and complimentary dishes that taste like weed in a good way. I spoke with two iconic cannabis chefs for more tips on how to make food taste less (or more) like weed, and how to work with cannabis as a flavor. How to reduce the taste of weed in edibles In the past, if something tasted extremely strongly of cannabis, chances are good it was probably also terribly potent, and vice versa. That’s not always true today, however: Modern […]