We Tried 8 Ways to Cook Bacon and Found an Absolute Winner
Ann Taylor Pittman tested eight popular ways to cook [[bacon]] side-by-side to determine which yields the best texture, appearance, and cleanup. She tried stovetop techniques (water-in-skillet, nonstick and cast iron skillets), microwave, air fryer, oven methods (baked on a wire rack over paper towels and baked directly on [[parchment paper]]), and a long sous vide bath finishing with a quick sear. Regular- and thick-cut grocery brands were evaluated for shrinkage, curl, crispiness, and ease of saving drippings. The winner was baking on [[parchment paper]] in a 400°F [[oven]], which produced flat, evenly cooked slices with flexible crisp-to-chew control, simple cleanup, and the ability to capture drippings. The piece also highlights trade-offs — speed, equipment, and cleanup — so home cooks can pick the right method for their needs.