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Making, frying, smelling, tasting, crunching, devouring bacon

Pull out your frying pan and light up your stovetop. We explore all the elements of this humble breakfast side dish, from curing to cooking and even the calorie count, all for the love of bacon.

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Posted: Friday, March 7, 2014 7:20 am

The bane of vegetarians and health nuts alike, bacon is that one food that inspires an “mmmmm,” when read on a restaurant menu.

We explore how it’s made, how creative chefs are using it in dishes, and the best way to put bacon to work at home. Plus, we talk with a nutritionist for the real facts on the salty treat.

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