George Weld and Evan Hanczor are, respectively, the owner and chef of Egg, a breakfast-focused restaurant in Williamsburg, Brooklyn. Together, they authored the new cookbook, Breakfast: Recipes to ...

Michigan chef Brian Polcyn, a professional chef since 1980, said that it took approximately 150 trial runs working with pork belly before his maple smoked bacon recipe was perfected. The recipe was a ...

Learn how to make applewood smoked bacon at home with this recipe! Using pork belly, salt, sugar, and curing salt. Cured for ...

Michigan’s Brian Polcyn, a professional chef since 1980, said that it took approximately 150 trial runs working with pork belly before his maple smoked bacon recipe was perfected. The recipe was a ...

Bacon. Just the word makes your mouth water, right? That crispy, smoky, salty goodness is a breakfast staple, a burger’s best friend, and a chef’s secret weapon. But have you ever thought about making ...

A new series of occasional posts explores all things meaty and fatty. Bacon fans probably already know Los Angeles baconista Rashida Purifoy, owner of Cast Iron Gourmet-- purveyor of small-batch bacon ...

River Cottage is a Cooking school in rural southwest England that focuses on the use of local and ethically raised meat. In England, River Cottage’s chef Hugh Fearnley-Whittingstall has been the host ...

Michigan chef Brian Polcyn, a professional chef since 1980, said that it took approximately 150 trial runs working with pork belly before his maple smoked bacon recipe was perfected. The recipe was a ...