Tools You Need for the Best Bacon Ever

All About the Bacon No Images? Click here   The Best Tools for Cooking Bacon There are as many ways to cook bacon as there are varieties of the smoked meat, but not all are created equal. These are the essential tools for cooking bacon like us—whether you're at the stove, on the grill, using the oven, or going sous vide. Want to know what kind of bacon to start with? We did a taste test of our favorite supermarket bacon and the winner was none other than Oscar Meyer. Grab that or any kind you love, and get cooking.    Lodge Cast Iron Pan The best pan for stovetop bacon is a cast iron skillet. As with fried chicken, cast iron has a symbiotic relationship with bacon. The cast iron cooks the bacon with minimal to no sticking and has an easy cleanup (at least, it's easy if your cast iron is well-seasoned). The bacon, in return, provides a ready supply of grease to help maintain and improve that seasoning.    Slotted Offset Spatula Make sure you have a thin slotted offset spatula or other thin metal spatula. If the bacon adheres slightly to your pan, the spatula will be able to slide under and free it. Rimmed Baking Sheet If you're cooking bacon for a crowd, you'll need a rimmed baking sheet, where multiple servings are possible with minimal effort. Slide a second baking sheet in the oven, and you're practically ready to open for business.   Immersion Circulator You want very thick-cut bacon if you're going to go the sous vide route. That's because the whole advantage of sous vide is getting a pronounced texture difference between the seared exterior and melting interior. If you want to use this technique, grab a Joule, one of our favorite immersion circulators in our review.  Already got your equipment? Head over here for the recipes! Baked Bacon for a Crowd Overnight Sous Vide Bacon       Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Brunch Just Got Easier With Our Make-Ahead Pancake Mix

Your Recipe of the Day No Images? Click here Thick and Fluffy Pancakes From Homemade Pancake Mix For ultra-thick pancakes that are fluffy and light, not dense, reach for this easy homemade pancake mix. It comes together in a few seconds flat and can be prepared months in advance, thanks to shelf-stable ingredients. Prefer thin and light pancakes? We've got a recipe for that, too. Whether served for breakfast or brunch, the pancakes themselves come together even faster—just add milk and an egg! There's no whipping involved. It's for lazy mornings that stay quiet and calm.  Read More → The Kitchen Essential Food Processor Blitzing up the ingredients in a food processor ensures everything is evenly distributed throughout the mix. Shop Now   More Recipes for Better Breakfasts Homemade Pancake Syrup The Best Way to Cook Bacon Perfect Quick-and-Easy French Toast Creamy Irish-Style Oatmeal With Brown Sugar     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

A Guide to Pepper: The World’s Most Popular Spice

What's new on Serious Eats No Images? Click here FEATURES A Guide to Pepper: The World’s Most Popular Spice Welcome to Pepper 101, our guide to the different kinds of pepper out there, from the more common black and white peppers to the rarer long pepper, and a few spices that aren't even pepper at all. Read Now FEATURES Introducing Serious Eater: The Untold Serious Eats Origin Story In his new book, Serious Eater, Ed Levine shares the untold tale of what it took to grow Serious Eats from a personal blog into an award-winning food website. Read Now TECHNIQUES ​ How to Make Vibrant, Flavorful Fruit Frostings When it comes to flavored frostings, just say no to watery fresh-fruit purée—the concentrated color and flavor of freeze-dried fruit is what you need. Read Now Email Continues After Ad Below THE KITCHEN ESSENTIAL Food Processor The method for the above frosting has a super-simple beginning Start with freeze-dried fruit and grind it in a food processor until powdery and fine.  Shop Now FEATURES Behind the Phenomenon That Makes Your Wine Smell Like Farts The flaw giving your wine a sulphur smell and what you can do it about it. Learn More PODCAST Special Sauce: Tommy Tomlinson on Untangling Food, Love, and Loving Food Ed Levine and Tommy Tomlinson, a Pulitzer Prize-nominated author, discuss struggling with issues related to weight and eating. Listen Now   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe