I. BAKED

This is our preferred method for cooking slab bacon, especially for several servings or more. All of the slices brown evenly in one batch, there is no splatter, and pieces remain relatively flat.

Preheat the oven to 400°F. Have ready a rimmed baking sheet. For easier cleanup, line the baking sheet with parchment paper or foil.

Place on the sheet in one even layer so they do not overlap:

Bake for 10 minutes, then remove the sheet from the oven and turn the slices. If any of them are browning faster than the others, rearrange them to cook evenly. Return to the oven and bake until browned to your liking, 5 to 10 minutes longer. Drain on paper towels.

To candy the bacon, pour off the rendered fat from the baking sheet. Liberally brush or sprinkle both sides of each bacon slice with honey, sorghum syrup, maple syrup, or brown sugar. Return the bacon to the baking sheet and return the sheet to the oven for another 5 minutes.

II. PAN-FRIED

The key to well-rendered crispy bacon on the stovetop is low heat and patience: The longer bacon cooks, the more fat is rendered out of it. Of course, some misguided souls prefer theirs “flubbery”; so cook to your own personal taste. If frying lean Canadian bacon, add 1 tablespoon butter or oil to the skillet.

Place in a large cast-iron or other heavy skillet:

Do not overlap the slices; if needed, cut them in half to fit more in the skillet. Place the skillet over medium-low heat and slowly cook until the bacon is browned. Turn often and monitor the heat to avoid burning it. Transfer to paper towels to drain. If cooking in batches, pour the grease into a coffee mug between batches to prevent excess popping and splattering.

III. MICROWAVED

Since microwaves vary in power and efficiency, the method below provides only an approximate time. Practice to find the timing and desired degree of doneness for your own oven.

Spread 2 layers of paper towels on a plate and arrange on the towels:

Place in the microwave and cook on high for 3 minutes. Touch the bacon; if it is not crisp enough, continue cooking, checking for doneness every 30 seconds. Pat the surface of the bacon with paper towels and serve.