A utensil 10 for flavoring fowl while cooking it over a heat source such as a barbecue has a pan-shaped base 53 with having an infuser cup 77 extending upward from the center portion 65 of the pan base. The infuser cup is sized to receive a standard beverage can that may be placed therein to provide a desired infusing liquid. The infuser cup can be detachably secured to the pan base by cooperative engagement of downwardly extending key tabs 89 on the bottom end 81 of the infuser cup into key tab receiving slots 69 located in the center portion 65 of the pan base 53.

Systems and methods for producing sprouted popcorn kernels are provided, which can be popped into sprouted popped popcorn having unique organoleptic qualities. In an embodiment, a system incorporates a germination unit having one or more sensors to track the germination progress of unsprouted popcorn kernels and to automatically transition sprouted popcorn kernels to a drying process to provide dried sprouted popcorn kernels suitable for popping as a ready to eat product or for packaging for consumer popping preparation. The system promotes the preparation of commercial scale sprouted popcorn kernels through tracking of moisture content of the popcorn kernels through one or more processes of sprouted popcorn kernel production.

A apparatus for providing cooked food includes at least one container that stores an uncooked food product for dispensing of an aliquot of the uncooked food product; a source of milk; a source of steam; a mixing chamber configured to receive the milk and steam to increase the temperature of the milk and to dispense heated milk so that the heated milk contacts the dispensed aliquot of uncooked food product to cook the food product.

An infusion kit and a method for using said kit for infusing a base substance with an additive substance. The additive substance is deposited into a permeable container, which is itself inserted into a non-permeable container. The base substance is then added to the non-permeable container and the non-permeable container is heated to thereby infuse the base substance with the additive substance. In one embodiment, the additive substance is roasted in the permeable container before infusion begins. In some embodiments, a non-permeable casing encloses the permeable container during roasting. In a preferred embodiment, the non-permeable container is heated by immersion in a temperature-controlled liquid bath system, such as would be found in a sous-vide or similar system. However, many other heating systems may be used. The additive substance may be derived from a plant, including but not limited to cannabis.

A method for cooking savory food with a cannabinoid containing mixture. The method comprising the general steps of making a cannabinoid containing mixture and mixing the cannabinoid containing mixture with a savory food item, such as a brisket. In one exemplary embodiment, the cannabinoid containing mixture comprises brown sugar, garlic powder, onion powder, salt, black pepper, cajun seasoning, peppercorn pepper, white sugar, and a therapeutic amount of CBD or THC. If desired, a spicey component, such as habanero peppers, may be added to the cannabinoid containing mixture to add heat.