I don’t know anyone who doesn’t love bacon. (But I also don’t know that many people in general, and if someone I encounter doesn’t like bacon, I usually erase them from my memory with alcohol and ...

Michigan chef Brian Polcyn, a professional chef since 1980, said that it took approximately 150 trial runs working with pork belly before his maple smoked bacon recipe was perfected. The recipe was a ...

SAN ANTONIO — Making your own bacon isn't the magical process of alchemy. It's not difficult at all, but it is time-consuming, and all it takes is four ingredients. If you don't have a smoker, you can ...

Instructions: Pat the pork belly down with paper towels, removing as much moisture as possible. Mix sugar, kosher salt and pink curing salt in a small bowl. Rub maple syrup on both sides of the pork ...

A new series of occasional posts explores all things meaty and fatty. Bacon fans probably already know Los Angeles baconista Rashida Purifoy, owner of Cast Iron Gourmet-- purveyor of small-batch bacon ...

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 ...

On Monday, the World Health Organization made the depressing announcement that processed meats—including sausage, lunch meats and bacon—cause cancer. Specifically, ingredients produced by curing, ...

George Weld and Evan Hanczor are, respectively, the owner and chef of Egg, a breakfast-focused restaurant in Williamsburg, Brooklyn. Together, they authored the new cookbook, Breakfast: Recipes to ...