No need to slave over a skillet. Instead, heat oven to 425° F. Set a cooling rack inside a rimmed baking sheet (to let the fat drip off), spread out the bacon, and cook until crisp, 10 to 15 minutes.
Featured April 2013
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Oscar Mayer Naturally Hardwood Smoked Eggs, meet your perfect mate: This quintessential bacon cooks up thin and crispy, with just the right balance of fat and salt.
To buy: $5 for 16 ounces.
Featured April 2013
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Coleman Natural Uncured Hickory Smoked Processed without nitrates or other preservatives, this delicious pick has a brighter, meatier taste than standard cured bacon. Use it to class up a club sandwich.
To buy: $6 for 12 ounces.
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Oscar Mayer Hickory Smoked Butcher Thick Cut Sugar-curing lends a subtle sweetness to these plump, juicy slabs. This extra-firm variety even holds its shape in soups and salads.
To buy: $7 for 22 ounces.
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Farmland Lower Sodium Skimping on salt doesn’t mean forgoing flavor: Even with about 30 percent less sodium than standard cured bacon, this savory pick is just as smoky and succulent.
To buy: $6 for 16 ounces.
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Farmland Thick-Sliced Peppered A ribbon of zippy seasoning guarantees that this tender cut stands out, even in a fully loaded cheeseburger.
To buy: $7 for 24 ounces.
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Niman Ranch Maple Uncured A sweet, country-style glaze contrasts nicely with the smokiness beneath. Wrap around dates and broil for an easy hors d’oeuvre.
To buy: $8 for 12 ounces. Nitrate-free.
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Best Fully Cooked
Hormel Bacon Lovers! No time? No problem. These salty and chewy (and shelf-stable) strips need just 10 seconds in the microwave and they’re good to go.
To buy: $10 for 7.56 ounces.
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Applegate Uncured Turkey Don’t count turkey out. With a flavor that’s a cross between Canadian bacon and conventional strips, this healthy alternative boasts about 50 percent less fat than pork has.