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 ...

Start with a cold, dry pan. Lay your bacon strips flat in the pan without overlapping. No need to add oil or cooking spray—the bacon provides all the fat you need. Turn the heat to low or medium-low.

Rooted in medieval farmhouses, where families kept a fire smouldering to preserve meat, fish and cheese, smokeries have flourished even after the advent of refrigeration. One theory is that smoked ...