Fatty,soggy, and burnt are words you never want to hear applied to your bacon. Scott Vermeire of Prather Ranch Meat Co. offers a quick and easy primer on bacon perfection. He also addresses the very important question of flipping: when to do it, and how often. Once you've learned how to cook your bacon perfectly, you're going to need something to serve it with. Here are some breakfast recipes from the CHOW Test Kitchen.
Scott Conant Cooks Spicy Summer Pasta - Hanging with Harris
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.