Marijuana

Today’s cannabis plant is highly cultivated and incredibly potent. Treating it like a commodity, and not a testable, regulated medicine, is hurting people

Opioid use disorder treatment needs to take into account evolving cannabis policies, to help give people the best chances of recovery

While most Americans enjoy access to marijuana, barriers to research and knowledge expansion persist—with dangerous consequences. Unlimited research access is needed

New research into weed reveals how a lemon-scented terpene can ease anxiety without reducing the high.

Ten years after cannabis was first legalized for recreational use in adults, scientists are struggling to provide evidence-based recommendations about the risks to young people

Researchers used a smoking machine to test the intensity of marijuana rolled into joints

A new pill could be the first to help the more than 14 million people in the U.S. who struggle to control their marijuana use

An ideal federal marijuana policy would reduce arrests while supporting a highly regulated marketplace

Critics say the practice, which may lead to possible racial bias, has outpaced the science

Alice B. Toklas truly stirred the pot when she included a recipe for hashish fudge in her memoir-cum-cookbook. She published The Alice B. Toklas Cookbook in 1954, following the death of her lifelong partner, Gertrude Stein.

Inside and outside the kitchen, chefs have been known to get into the weeds–but the majority of culinary cannabis creations have been mainly limited to a few cakes, cookies, and of course, the archetypal pot brownie.

For consumers of cannabis, passing the kouchie can often lead to the inability to pass up any munchies. A recent study conducted by a team of neuroscientists and led by Edgar Soria-Gómez and Giovanni Marsicano may shed some light on the marijuana-munchies connection.