Outstanding Bacon

Our Best New Chefs consistently amaze us with their kitchen wisdom. Here, past winners share their expertise with mini lessons on everything from how to make the ultimate panini to how to stock the perfect pantry.
Thomas Keller of the French Laundry in Napa Valley loves Hobbs’ bacon, smoked for 16 hours over applewood chips in California’s San Joaquin Valley. His favorite way to eat it: “In a BLT. It’s classic.”
© Wendell T. Webber

Thomas Keller of the French Laundry in Napa Valley loves Hobbs’ bacon, smoked for 16 hours over applewood chips in California’s San Joaquin Valley. His favorite way to eat it: “In a BLT. It’s classic” ($8 per lb; Bryan’s Meats, 415-752-3430).

Plus: More Lessons

PUBLISHED July 2008

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