While eggs seem to be the natural pair to bacon, America's Test kitchen suggest a new best buddy: water. It appears that letting the bacon heat in boiling water first allows the meat to retain moisture while it cooks, leaving the strips crunchy, not crumbly.
"By the time the water reaches its boiling point of 212 degrees (F) the bacon fat is almost completely rendered," explains chef Bryan Roof. "So, you're also much less likely to burn the meat while you're waiting for the fat to burn off."
On the other hand, Bon Appetit suggests ditching your skillet altogether, as the culinary magazine favors cooking the bacon on a baking sheet in the oven. The magazine also warns against crowding the pieces of bacon so that heat circulates evenly.
Epicurious keeps the bacon on your cooktop but recommends starting the process with a cold, preferably cast-iron, skillet. The goal of this is again to get that pesky fat to render with a longer cooking process. This way, you're not left with either uncooked fat or overcooked meat.
Know some bacon lovers who would love to take a bite out of each of these tips to find their favorite? Pass this along, and they'll be in hog heaven.