This bacon gets extra-special treatment with a fragrant hit of pepper and a sweet glaze. Rendering the bacon before it's brushed with syrup results in strips with a spectacular crunch.
We have to thank the geniuses at Voodoo Doughnuts in Portland, Oregon for inspiring these sweet strips of dough intertwined with thick, salty bacon, all drizzled with a maple syrup glaze.
Use this recipe to make your own maple and mustard-brined "Canadian" bacon. The cornmeal or "peameal" helps to wick the bacon dry, thus preventing spoilage.
In less time than it takes to watch a sitcom, you could be eating Food Editor Rhoda Boone's fiery Asian pork tenderloin with roast vegetables. Here's how to do it perfectly.
Epicurious welcomes back Chef David Rose as he takes boxed mac and cheese to the next level. From Kraft mac and cheese waffles to Cheetos Flaming Hot cheese balls, Chef David transforms ordinary boxed mac into elevated cheesy recipes for you to try at home.
In this edition of Epicurious 101, professional chef Shilpa Uskokovic shares all the ways American Cheese can enhance your cooking. From creating the perfect melt to keeping your dips and dishes creamier for longer, these American Cheese tips and tricks will level up your cheesy recipes.
We challenged chefs of three different skill levels–amateur Onika, home cook Lorenzo, and professional chef Fatima Khawaja–to make their take on a lobster dinner. We then asked expert food scientist Rose to explain each chef's choices along the way. Which lobster dinner do you want to tuck into first?
