Cured, smoked pork belly is great no matter which way you slice it... but who does it best?
Test kitchen intern Richard Douglas stacks up twenty-two pounds of various brands of bacon (destined not for a staff breakfast, sadly, but for head-to-head comparison by our tastings and testings team) while unloading a morning grocery delivery.
About the Author: Steve Klise
Steve Klise is a photo editor at
America's Test Kitchen. When he isn't running the
Test Kitchen Snapshots section of The Feed, drooling over pictures of food while directing shoots for
Cook's Illustrated and
Cook's Country, or trying to stay out of the way while taking photos in the Test Kitchen, you can find him scurrying around his own kitchen, relaxing in one of Boston's waterfront parks, daydreaming about great barbecue, or stuck in traffic jamming out to Springsteen with the windows down.
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