Bacon Recipe

Preheat and prepare pan

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil or parchment paper to catch grease. If using a wire rack, place it on the sheet and lightly coat the rack with a thin film of neutral oil to prevent sticking.

Lay out the bacon slices in a single layer on the wire rack or directly on the lined baking sheet. Arrange slices so they don't overlap; they may shrink a bit while cooking.

Oven-baked (recommended for even cooking)

Place the baking sheet on the middle oven rack. Bake for 15–22 minutes depending on thickness and desired crispness: about 15–17 minutes for thinner slices, 20–22 minutes for thick-cut and extra crisp. Rotate the pan once halfway through for even browning. Watch closely in the last 3–5 minutes to prevent burning.

Stovetop alternative

If you prefer stovetop cooking, heat a large skillet over medium heat. Add bacon in a single layer (work in batches if needed). Cook 4–6 minutes per side, flipping with tongs, until browned and crisp to your liking. Transfer cooked bacon to a paper-towel-lined plate to drain.

Broiler method (quick)

Arrange bacon on the prepared sheet without a rack for crispier edges. Place under a preheated broiler about 6 inches from the heat and broil 3–6 minutes per side, watching constantly to avoid flare-ups and burning.

If glazing, about 2–3 minutes before the bacon is done, brush each slice lightly with maple syrup and sprinkle a thin layer of brown sugar and a pinch of black pepper and chili flakes. Return to the oven (or skillet) until the glaze becomes tacky and caramelized, about 1–3 minutes—watch closely to prevent burning.

Remove bacon from the oven or skillet and transfer to a clean plate lined with paper towels to drain excess fat and set the glaze. Let rest 1–2 minutes: the bacon will crisp further as it cools.

Serve warm as desired: with eggs, in sandwiches, crumbled over salads, or as a garnish. Use paper towels to blot any extra grease before serving if needed.

To store: cool completely, then refrigerate in an airtight container for up to 5 days. Reheat in a skillet over low heat, in a 350°F (175°C) oven for 5–8 minutes, or in the microwave for 20–30 seconds per slice (results vary). For longer storage, freeze cooked bacon between layers of parchment for up to 1 month; reheat from frozen in a skillet or oven.