How to cook bacon so it actually crisps
Cold pan, medium heat, and leave it alone. The four rules for a rasher that crunches instead of curls.
The Journal
Recipes, guides and bacon know-how.
How to get the crispest rasher, build the perfect butty and keep your bacon at its best.
Dry-cured vs wet-cured: what’s the difference?
Why some bacon crisps and some boils, what “added water” on a label means, and how to tell them apart.
Back or streaky? A quick guide to rashers
Where each cut comes from, how it cooks, and which one to reach for.