I recently found out I've been cooking bacon totally wrong for years. I've always used a frying pan and plopped the bacon in there and let it crackle and pop and splash all over and get on me and everything else.

I received some wisdom from a friend and I just tried it... You can cook MORE bacon with LESS mess and almost no effort. Oh and you can make CANDIED BACON (which is delicious).

You just take a normal sheet pan put tin foil on the bottom toss a cooling rack on top of it place bacon on cooling rack (10+ strips per thing) toss in the over @ 400 for 20 mins come back to perfect bacon.

Thought I'd share as everyone loves bacon and I'm sure there are some that were using the old frying method 4 -5 strips at a time.

DISCLAIMER: You will get fatter.