Cooking on High - Season 1

In a lunchtime challenge, a ganja-fied grilled cheese goes up against a killer cod cake. Which sandwich will win over a judge who's never eaten fish?

Marijuana goes meatless in a vegetarian face-off, with a quinoa and black bean puree competing against a stoner soufflé. Bong appétit!

Amid an off-color IKEA-on-edibles story, the chefs whip up THC-laced taters. In this bud spud showdown, it's pesto gnocchi vs. garlic potato noodles.

The chefs class up the joint with French-inspired fare, but one hungry judge can't wait for the edibles and devours a large nug of the herb du jour.

Stoner soul food puts the judges at ease (and how), but do they prefer shrimp with grits or a deconstructed country boil with seafood and sausage?

As marijuana expert Ngaio explains the birds and the bees of weed, the flying-high judges decide between a ganja mole salad and shrimp a la diabla.

Cashew butter and bacon launch the judges into herbal heaven in this savory breakfast battle pitting French toast against skewered chicken and waffles.

A healthy-ish wheat penne throws down with a truffle mac and cheese in a crowd-pleasing THC cook-off that finds the judges' bowls packed with carbs.

The Force is strong with this one. A pair of chefs to the stars use Skywalker OG to send the judges into hyperdrive with rolled-up reefer eats.

An elevated take on fast food means herb-alicious burgers, which one judge hopes will get him "fall-apart high." Spoiler alert: He gets his wish.

A melting pot of Mexican and Asian flavors emerges when the chefs prepare al pastor pork pho and ahi tuna tacos for the panel of cannabis connoisseurs.

Dude, where's the weed? A judge seeks assurance that the gourmet munchies about to go down his gullet do indeed have plenty of pot-imbued goodness.