If our pioneering forefathers had had to rely on supermarket bacon as the staple of the long trek westward, they wouldn`t have made it much past Pittsburgh. No meat in America has suffered more from ...

Making your own bacon at home is easier than you might think, and the results are far superior to anything you can buy at the store. With just a few simple ingredients, a bit of patience, and the ...

We are a people obsessed with bacon. And the obsession is growing. Consider the Bacon Explosion, an Internet recipe phenomenon that called for bacon, wrapped in sausage, wrapped in a woven mat of ...

This is a fabulous lunch but could be eaten any time of the day. Place eggs in shell in a water bath set at 62 degrees C and let sit at 62 degrees C for 45 minutes. Slice the homemade bacon into 3 cm ...

It's said that more than any other scent, the smell of frying bacon brings vegetarians back into the folds of the carnivorous. You can’t really blame them. When I was a teenager, only the smell of ...

Even some of the most adventurous home cooks hesitate to make their own charcuterie — meats processed for preservation in the European tradition. (Bacon, pâté, pancetta, salami, sausages, and ...

Curing meat is why humans could stay put when there was nothing to grow, kill or steal. It is how conquerors and discoverers lasted while they traveled the world. But the refrigerator and the modern ...

I thought all bacon is cured, so what gives? Simply Recipes / Adobe Stock Have you ever looked through the bacon selection at the grocery store and noticed that while most of the packages are labeled ...