The doneness of bacon is as hotly contended as that of a fine steak: some pork fans like their slices barely cooked, so they stay chewy, and others want them crunchy, almost burnt. We fall into the crispy camp, but we do not go for scorched. Another thing we dislike? The post-frying cleanup. Here's how our food editors cook their bacon to perfection. Our Sunday mornings are forever changed!

Using the Stovetop

Ditch that skillet! Arrange strips of bacon on a rack set in a rimmed baking sheet. Roast the bacon gently and evenly in the oven at 375 degrees, rotating pan halfway through cooking, for about 15 minutes. This will ensure that there are no chewy pockets or overly-burnt bits. Oh, and always cook more than you need. Snackers will steal pieces under your nose. --Hunter Lewis, Food Editor

2.Crowding

Leave at least 1" between each strip so that heat can circulate evenly. This way, fat will render out and the bacon will crisp up (as opposed to just steaming and becoming limp). --Kay Chun, Deputy Food Editor

3.Forgetting the Silver Lining

Line the baking sheet with foil for easy cleanup. When the bacon is finished cooking, just pick up the edges of the foil from the sheet pan and pour that delicious fat into a cup for later use. --Janet McCracken, Deputy Food Editor

4.Burning the Bits

Whenever I am cooking chopped bacon or lardons (not strips), I add a few tablespoons of water to the pan at the very beginning. The bacon will begin to render without scorching, and by the time the water evaporates, there is enough rendered fat to crisp the bacon evenly. --Mary-Frances Heck, Associate Food Editor

And if you're not sure which brand of bacon to buy, we tasted, scored, and picked our favorites for you. Check out our Bacon Supermarket Standoff.