Bacon

Adding oysters and bacon incorporates textural contrasts and bold flavor hits to up the intrigue.

Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it’s magic.

Yup. We've found something better than bacon.

To serve these for brunch without waking up at the crack of dawn, make the dough the day before and chill overnight.

Buying slab bacon rather than sliced allows you to cut it into the perfect size and shape.

A Mexican corn-inspired dip and an insane bacon-and-egg sandwich are among the restaurant recipes our readers want to cook at home this month.

This is what happens when a French salad collides with an iconic bacon-egg-and-cheese.

Bacon grease is liquid gold. Here's how to render it the right way—and make the most out of it in your cooking.

Energy-packed flaxseed and protein-rich chia seeds give these flapjacks a lot more staying power.

Are filled pastas still good at room temperature? This tortellini recipe proves that they are; if you don’t have tortellini or ravioli on hand, use any short, ridged pasta, such as fusilli or penne rigate.

Who doesn’t love a wedge? Ask your butcher to cut slab bacon into thick slices (about ¼") to yield nice meaty pieces once they’re crisped on the grill.

At Rioja, in Denver, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better.

Pork provides so much more joy than just bacon and barbecue. Chef Kevin Gillespie shares 6 awesome new ways to cook it.

Seasoned stock keeps this meatloaf juicy and flavorful. A doctored ketchup delivers just the right amount of tang, spice, and sweetness. And the bacon? We think it speaks for itself. This is part of BA's Best, a collection of our essential recipes.

This recipe doesn't make sticky-sweet brown sugar baked beans. Think of them like the top crust of a good cassoulet.

At Parachute in Chicago, this bacon-studded, potato-filled, cheesy sesame bread is served in 6" cast-iron pans; we adapted it to work in a 10".

There’s marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it.

Use a very sharp cheddar to make this—it’s the difference between pimiento cheese and cheesy mayonnaise.

Summer evenings in Maine can be chilly, especially early and late in the season. When it’s sweater weather, it’s time for this creamy fish chowder recipe.

We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.

Why care about food trends? Author David Sax explains why these things actually do matter

A great Mexican hot sauce like Valentina or Cholula strikes a perfect balance of flavor and heat.

“The contrast of tender radish and crisp bacon is even better with a little cider vinegar.” –Brad Leone, test kitchen manager

Earn bragging rights by seeking out the bittersweet choricero pepper and traditional blood sausage to cook with, or use the other ingredients we've suggested—this homey dish will still taste superb.