My hubby and I can’t agree on the best way to cook bacon. I think this is crispy but he thinks it’s burnt because of the black parts. Thoughts

Love that you’re bringing a bit of bacon debate into the kitchen! Here’s an article-style piece exploring that crispy-versus-burnt bacon divide, with a recipe twist at the end:

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# Crispy or Burnt? The Great Bacon Debate at Home

There’s something magical about bacon — that irresistible sizzle, smoky aroma, and crispy, salty bite. But ask two people in the same house how to cook it perfectly, and you might just get two very different answers.

**My hubby and I can’t agree on the best way to cook bacon. I think it’s perfectly crispy, but he thinks it’s burnt because of the blackened bits. So, who’s right?**

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## The Crispy vs. Burnt Bacon Debate

At the heart of this age-old bacon battle is a question of preference and technique:

* **Crispy bacon lovers** relish the crunch, even if it means some edges get a bit darker or charred.
* **”Burnt” bacon fans** prefer a golden, evenly cooked strip without blackened spots, fearing burnt parts taste bitter or harsh.

Is it possible to have a bacon that’s crispy *and* not burnt? Absolutely — but it takes a little attention and a few tricks.

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