Just wondering — slow or fast — microwave? Have tried many different ways of cooking bacon. Different methods for different brands? What’s your favorite way of cooking bacon? (27 replies, last updated by mandycat August 26, 2009)

I would take a sheet pan (cookie sheet/baking sheet), put a cooling rack on top, lay the bacon on top of that, and then put the pan on the grill to cook the bacon. If you don’t have the cooling rack, don’t worry about... (6 replies, last updated by Bobfrmia June 5, 2006)

Has anyone successfully used packaged pre-cooked bacon to roll around such things as scallops, chicken livers or water chestnuts? I usually make mine with Oscar Meyer bacon, but it takes forever to get crispy. If this worked, it... (14 replies, last updated by Katie Nell October 31, 2006)

We do it almost every weekend. Preheat oven to 400. Regular bacon generally takes about 20 minutes. Thick cut takes longer — 25-30 depending on the position of the rack. This is the best way to cook bacon if you are cooking... (6 replies, last updated by DC in DC October 5, 2004)

Isn’t there a way to cook bacon in the oven? How is it done, and, most importantly, does it taste okay? (10 replies, last updated by MC Slim JB June 18, 2004)

when it’s still too early to abandon those New Year’s Resolutions. But, it’s great to have an occasional piece of bacon handy to crumble over salad or to put in with green beans and such. So, can I thaw my bacon,... (13 replies, last updated by dustchick January 14, 2008)

i’m looking for a foolproof way to cook bacon to a crispy crunchy (but not rock-hard) perfection. i don’t like my bacon to be chewy or soggy. so far, the oven has not worked for me. the best i’ve had is at Grain... (19 replies, last updated by lil mikey May 9, 2004)

I’m beginning my foray into French cooking, and I notice many recipes, such as beef bourguignon, call for bacon. It seems unlikely that they mean the slimy salty stuff that Americans eat (sorry if I’m hurting any... (4 replies, last updated by Fritish November 3, 2009)

I am a failure at cooking bacon to the crisp state that seems to work best for BLTs and the like. I’ve tried cooking it in the oven and in a skillet, and it always comes out rubbery. Is it because I buy thick cut bacon?... (36 replies, last updated by jlgunk July 31, 2008)

The one I’ve enjoyed the most recently is Nueske’s applewood smoked bacon, which periodically (not always) shows up at Fairway. It’s not cheap, but it’s delicious – very meaty with a strong smoky... (9 replies, last updated by ChefJune November 11, 2008)

honestly, i’ve never even heard of this cut before, and a few search attempts on various cooking sites has turned up nothing. does it have another name? it has a bone, and perhaps a tenderloin on one side and bacon on the... (3 replies, last updated by Cicely October 29, 2007)

-seared, but also had a garlicky flavour. The scoring made the bacon curl around ‘backwards’ so the scored cubes kind of flared out. So what cut of meat should I ask for, from a butcher? How should I cook the meat, for... (2 replies, last updated by danhole June 4, 2007)

of knockwurst from the fatted calf, along with their bacon. the man working with me described the knockwurst as, “the way a hot dog SHOULD taste.” and he was absolutely right. smokey, juicy, and flavorful. made a nice... (0 replies, last updated by augustiner May 14, 2007)

Done puking yet? Smoked foods are not cooked foods. You basically ate raw bacon. (17 replies, last updated by CeeQueue September 11, 2009)

and asked, “what’re you lookin’ for?” “Well, I like this one but it’s too much.” “No, it’s the best. Cook it up in some butter, won’t get all curly.” Laughing a bit, I replied, “bacon in butter? Isn’t that overkill?!?” “Nah, it’s the... (30 replies, last updated by yayadave March 7, 2009)