Making your own bacon at home is easier than you might think, and the results are far superior to anything you can buy at the store. With just a few simple ingredients, a bit of patience, and the ...

There’s nothing quite like homemade bacon—smoky, rich, and packed with flavor that far surpasses anything from the store.

Last weekend, on a visit to San Francisco, I witnessed cookbook author and food writer Michael Ruhlman show a roomful of bloggers at the California Culinary Academy how to cure bacon. Yup, at home.