The secret to tender bacon with crisp edges is starting the strips in a cold pan with a little bit of water, which will also keep the bacon fat from splattering out of the pan.

When cooking bacon, the fat around the edges must melt into the pan, where it can act like cooking oil. Sadly, by the time you render all the fat, the meat of the bacon might burn.

However, when you cook bacon in water, the fat renders entirely by the time the water evaporates, and the meat starts to crisp up right at that point. As a result, it doesn't burn.

Just a tablespoon or two of water will do the job. Adding too much water will extend the cooking time and the bacon's salt can seep out into it, leaving the meat bland.