Knowledge Hub
Guides on the science, safety, and techniques behind making better edibles. Each guide links back to the calculator so you can apply what you learn.
Guide Notes
BatchCraft Editorial Team
Chaady Research Desk
Content is written for educational recipe-planning use and cross-checked against the calculator, recipe gallery, and process guidance already published on the site.
Updated March 13, 2026
Recipe and planning pages are designed to work with the BatchCraft calculator workflow, including serving-size assumptions, prep notes, and batch-planning helpers.
Decarboxylation
Learn why decarboxylation is the most critical step in making edibles, the science behind it, and how to get it right every time.
Dosing & Safety
Understand dose ranges, onset timelines, why edibles hit differently than other methods, and what to do if you take too much.
Carrier Fat Science
Why fat matters, how different carriers compare, and which one to choose for your recipe — from butter to MCT oil to alcohol.
Storage & Shelf Life
How to store your infusions for maximum potency and freshness, shelf life by type, and signs it's time to discard.
Strain & Material
Understand the different source material types — from flower to distillate — their concentration ranges, and how to choose the right one for your infusion.
Dedicated Decarb Devices
A thorough look at purpose-built decarboxylation appliances like the Ardent FX and LEVO, how they work, and whether they are worth the investment for consistent edible-making.
Automated Infusion Machines
Everything you need to know about automated infusion machines like the Magical Butter Machine and LEVO II — how they work, step-by-step instructions, and how to get the best results.
Sous Vide Method
How to use a sous vide immersion circulator for precision decarboxylation and infusion. The most accurate and odor-free method available for home edible-making.
Slow Cooker Infusion
How to use a standard slow cooker (Crock-Pot) for low-and-slow infusion of carrier fats. A budget-friendly, set-and-forget method using equipment most kitchens already have.
Double Boiler Method
The classic stovetop double boiler technique for infusing butter and oil with plant material. No special equipment needed — just two pots, patience, and a thermometer.
Instant Pot Method
How to use an Instant Pot or electric pressure cooker for fast, sealed decarboxylation and infusion. A faster alternative with reduced odor and consistent results.
Mason Jar Oven Method
How to decarboxylate plant material in a sealed mason jar in the oven. This simple technique dramatically reduces odor while providing reliable, even decarboxylation.
French Press Strain Technique
How to use a French press coffee maker as a quick, effective strainer for infused butter and oil. A clever kitchen hack that saves time and reduces mess compared to cheesecloth.
Glossary
A-Z definitions of key terms used in edible making — bioavailability, decarboxylation, lecithin, MCT, and more.