In The Press
Features
Make Bacon from Scratch
In our 20 video tutorials, expert butcher Tom Mylan walks you through the bacon-making process, from buying the best cuts of pork to mixing your own cure.
Build Your Own Smoker
Metal trash can. Hot plate. Wood chips. Tom shows you how to make a DIY smoker with parts that cost less than $100.
5 Types of Bacon
Moving beyond sliced bacon, also learn to make and cook specialty cured meat like face bacon, Canadian bacon, guanciale, and pancetta.
Finding the Best Cured Pork
Zingerman's Co-Founder Ari Weinzweig gives his take on the best bacon delivered straight to your doorstep.
31 Interactive Bacon Recipes
Original recipes, including desserts and cocktails, from bacon-obsessed chefs and bartenders across the United States and Canada.
✓ Bacon Crème Brulee
✓ Maple Bacon Sticky Buns
✓ PB&J&B
✓ Breakfast Pizza
✓ Malted Bacon Ice Cream
✓ Bacon Tempura
✓ Bacon Cornbread
✓ Whiskey Bacon Marmalade
The Experts
Tom Mylan
Tom is the co-owner and executive butcher of The Meat Hook, a butcher shop in Brooklyn that specializes in local, sustainable meat. In 2008, he opened the boutique butcher shop Marlow & Daughters, and in 2009, The Meat Hook. He has written for New York magazine, Gourmet.com, and TheAtlantic.com, and he is a former editor of Diner Journal magazine.
Ari Weinzweig
Ari is the CEO and co-founder of Zingerman's, which produces and sells specialty foods from its home base of Ann Arbor, Michigan. In 2006, he was recognized as one of the James Beard Foundation's "Who's Who of Food and Beverage in America" and is also the recipient of a Bon Appétit Lifetime Achievement Award.
Rob Willey
Rob is a veteran food and drink journalist who has written for Details, Esquire, The New York Times, and Food & Wine magazine. He is also the author of Open Air Publishing's first book, "Speakeasy Cocktails: Learn from the Modern Mixologists."
