Baaaaacon

After extensive experimentation (involving eating a lot of bacon), I think I've hit a local maximum on bacon preparation (maybe even a global maximum, but who knows if you could do better by searing it in the breath of a dragon or something). I had stumbled across the idea of oven bacon in some food article a while back, and it's definitely an improvement over pan cooking. Since we have a convection oven, we use that, but I suspect this would work fine in a regular oven.

20 min

350F

Cook on a rack

Those are the main elements - not too hot, and the bacon should be on a rack/griddle - something where it's not sitting in the grease (have a pan underneath to catch the grease, of course). The best brand I've found is Applegate Farms Sunday Bacon (no nitr[a,i]tes, has an organic option). All this together produces an amazing fluffy-crispy texture without any burnt or gooey spots.