What’s not to like about bacon? Well, I can think of one thing, cooking it. Bacon cooked in a pan tends to messy and cook unevenly, so when I heard an America’s Test Kitchen tip to bake your bacon, I was all ears. I know people who cook their bacon in a microwave (I haven’t tried this), but I hadn’t really considered cooking bacon in an oven before. America’s Test Kitchen stated to cook 1 pound at a time on a rimmed baking sheet, but I prefer a broiler pan so the fat drips down. My broiler pan only holds 10 slices of bacon, so I modified their directions slightly. I am not sure this is much of a recipe, I would call it more a tip or technique. It does make cooking bacon easier, too bad you still have to wash the pan.

*Apparently not all bacon is gluten-free, some of the cheaper brands use soy sauce as an additive. Don’t forget to read those labels.

Oven-Fried Bacon

1/2 pound bacon (about 8 slices-10 slices)

1. Adjust oven rack to middle position and heat oven to 400.
2. Arrange bacon on rimmed baking sheet or a broiler pan. I like the broiler pan because the fat will drip down. The slices can overlap some.
3. Bake until crisp and brown, 10-15 minutes, rotating pan about half way through cooking time.
4. Transfer bacon to paper towel lined plate and let excess fat drain before cooking.

Breakfast, Kitchen Tips Cook's Illustrated oven frying bacon, Gluten Free, oven fried bacon