Though some may prefer their bacon soft and chewy, the decadence of a melt-in-your-mouth, perfectly crisped bacon strip is unparalleled. Adding one simple ingredient to your bacon-making process can yield the crispiest, most delicious bacon you've ever had.

Dredging your bacon in flour helps to form an outer crust which contributes to the overall taste and crispiness, retains internal moisture, and prevents the bacon from curling onto itself. In addition, Bon Appétit suggests refrigerating your bacon for a few hours between dredging and cooking to allow the flour ample time to absorb and stiffen with the bacon grease.

New York Times: Cooking recommends baking your strips in the oven on a sheet tray for 10 to 20 minutes at 450 degrees Fahrenheit. This way is quick and will turn the bacon into crispy, browned uniform strips.