Baconery launched at the end of September, promising to bring bacon-loaded baked goods to your home via their delivery service, but now they're aiming to open up a shop in Manhattan as well. We checked in with Wesley Klein, owner of the New York-based business, this week, and he tells us a storefront is in the works. more ›

Hard as it is to believe, apparently not everyone digs the smell of bacon! At least not when it permanently permeates their homes. Neighbors of the new bouncer-boasting IHOP on 14th Street are sick of the smell of "rancid bacon" constantly pouring into their apartments. Also? They don't like the restaurant's ventilation system. more ›

Vegetarians, you might want to think twice about getting those pinto beans in your fajita burritos from Chipotle. Unless you are a self-loathing bacon fan, that is. Maxim's Seth Porges recently discovered that the fast casual giant cooks its pinto beans in bacon. Naturally, he Tweeted about it. And now, because Chipotle is that kinda chain, the company is promising to change its ways. Oh, and the company's CEO personally called Porges to apologize. more ›

So last week we got wind of BaconAir and our minds were blown. Unfortunately that product appears to have been an early April Fools (though it is still up on J&D's web store—WTF?) but that's all behind us now. Racked, you see, has tipped us off to the next best thing. Bacōn (pronounced bay-cone), a cologne "designed for men and women" from a Chicago-based outfit called Fargginay "blending 11 popular pure essential oils with the essence of...bacon." more ›

Bacon is, without question, the candy of the meats. Not only is it delicious but that tasty pig flesh is pliable enough to slip into almost anything, from donuts to edible candles. There was even a beer that tasted like it! But what about when you just want the taste of bacon without all of the calories or the hard work of actually eating? Enter BaconAir. Did we mention it was kosher? more ›

Waffle Day be damned. As officially decreed by a group of CU Boulder students in 2004, today is International Bacon Day. And unfortunately, the Canadians seem to have us beat on celebrations. The Official Republic of Bacon will be giving away free bacon to the first 10,000 Canadians to "Love" bacon on their Facebook page. And we're jealous, because we'd settle for Canadian bacon if it were free. Any Canadians out there feel like getting us some meat? Pat Kiernan? At least we can always go to This Is Why You're Fat for inspiration on how to celebrate. more ›

When Wendy's has products like the Baconator Triple ("A premium bun filled with three 1/4 lb. fresh, never frozen patties. Piled high with Applewood smoked bacon, mayo, ketchup, and sliced American cheese all made to order"), you'd want to make sure the bacon was at its most delicious, right? Apparently a cook at a West Hartford, Connecticut location feels that way—and that's why he threatened a fellow chef. more ›

If you're still all caught up in bacon-mania, and have a total disregard for your health, you may want to plan a trip to Wildwood Barbecue soon. According to Always Hungry NY, chef “Big Lou” Elrose has announced a new menu item: Cinnamon Donuts topped with Candied Bacon... and served with homemade coffee ice cream. The dish (pictured) features "two airy, cinnamon-rich cake donuts, that are good (though not Doughnut Plant good)... top-coated in a frosting-like glaze that is sprinkled with chewy, salty-sweet bacon bits." Take it away, Homer. more ›

Who says vegetarianism is dead? Last week Manhattan borough president Scott Stringer proposed that NY public schools institute a "Meatless Monday" program, by which students would start their week with spinach and green beans, foregoing bacon strips and chicken wings. “The way to get to kids is to raise the flag: ‘Give up meat one day a week. I’m not going to have Burger King or McDonald’s for one day,’” said Stringer, who edited the "Go Green East Harlem Cookbook." “You’ve got to reach the next generation of New Yorkers early.” more ›

A heaping plate of bacon washed down with a frosty mug of beer is the perfect start to any day, but why can't scientists unite those two divine tastes into a single swallow? True, there is a German beer called Rauchbier, which means "smoked beer" and reportedly tastes like bacon, but it's not literally made with cured pig flesh. But at long last, Brooklyn Brewery brewmaster Garrett Oliver has heard the call of drunken gluttons and is developing a beer made with a special malt smoked in the same room with bacon made by "the legendary" Allan Benton. Oliver tells the Times, "It’s almost terrifying how much the malt smells like bacon." His ingenious plan involves infusing a brown ale with the flavor of Benton’s bacon fat through a technique known as "fat washing." The bacon-fat-infused ale is aged in bourbon barrels, and one historic day (t.b.d.) he will blend it with the bacon-smoked malt. And Oliver promises this to a world hushed with anticipation: "Either this will be the most amazingly disgusting thing you’ve ever tasted in your life. Or I shall rule the earth." more ›

An article in the Times today confirms that the most exciting thing to happen to food—like, ever—are the numerous cook-offs and takedowns oozing these days from the creative wellspring of Brooklyn. These events usually focus on a single ingredient or theme such as bacon, casserole, guacamole, quiche, risotto, curry, hot dogs, pork, chili, apple pie, tofu, cupcakes, ramen, or no-knead bread, for example, and hearken back to State Fair Blue Ribbon contests, where winning the peach pie contest meant you were allowed to keep the family farm. Now, as it was then, the events are a recession/depression thing, often minus some of the food-craft. Welcome to the liberal arts dustbowl. more ›

If you're going to eat meat, it's always good to know where it comes from. Not just how it was raised and if it was humanely slaughtered, which are both important, but where on the animal it came from. Many people (shameful carnivores?) are loathe to make this leap and prefer to think that their chops come straight from a pink styrofoam package, but for those who do, now's your chance to learn. more ›

Everyone knows that ramps and bacon go well together. Everyone who knows about ramps, that is – and if you don't, get down to the Union Square greenmarket or the Park Slope Food Co-op sometime in the next few weeks before they disappear for the year! more ›