Bordeaux Wine Club

Bacon--from staple to splurge: rising bacon prices are affecting sales at grocery, but not foodservice--for now.(The 8th Annual Bacon Report)

Hold the "B" in the BLT? Unthinkable. But apparently even bacon connoisseurs have their limits as rising bacon prices at retail, at least, have led to a slight decrease in unit sales. Are restaurant sales next? They seem safe for now, if the new offerings from Denny's and Wendy's are any indication

Publication: The National Provisioner

Bacon for dessert?(THE HOME FORUM)(bacon added to sweets)

Byline: Maria Hunt Contributor to The Christian Science Monitor "Bacon maple? There's actual bacon in that cupcake?" an incredulous visitor blurts out after scanning the selections at More, a sleek modern cupcake boutique in Chicago's Gold Coast neighborhood. Owner Patty Rothman, who offers a

Publication: The Christian Science Monitor

Bacon's new sizzle: Upscale brands, change in tastes make it hot again.(Recipe)

Byline: Aleta Watson SAN JOSE, Calif. _ A little sweet, a little salty, a little smoky. Satisfyingly rich. Chewy or crunchy, depending on the cook's preference. Good bacon has it all. After decades as the pariah of American diets, this old-fashioned staple is back in vogue. Sales of specialty bacon

Publication: San Jose Mercury News (San Jose, CA)

Bacon's new sizzle: Upscale brands, a change in tastes help make it hot again.

Byline: Aleta Watson SAN JOSE, Calif. _ A little sweet, a little salty, a little smoky. Satisfyingly rich. Chewy or crunchy, depending on the cook's preference. Good bacon has it all. After decades as the pariah of American diets, this old-fashioned staple is back in vogue. Sales of specialty bacon

Publication: San Jose Mercury News (San Jose, CA)

Bacon to bacon, dust to dust

Love it to death I have excellent news for anyone who has dreamed of spending eternity wrapped in the loving arms of bacon. What I'm trying to say here is if you love bacon and are currently dead, this is your lucky day. I say this because I have just received another groundbreaking news release

Publication: Winnipeg Free Press

Bacon Is Sizzlin' ; Pop Culture Celebrates The 'Motorcycle Of Meats'

It's bacon mania! The pork product is popular in various edible forms - liquid or solid - and in nontraditional form in a plethora of novelty items.Bacon lunch boxes, wallets, belts, mayonnaise, lollipops, soap, gum balls, dental floss - you name it, it's out there, somewhere. Web sites worship

Publication: Sunday News Lancaster, PA

BACON IMPROVEMENT - A SIMPLE GLAZE OF BROWN SUGAR AND ORANGE JUICE CAN TAKE THIS BREAKFAST FAVORITE TO SUBLIME HEIGHTS.

BOSTON UNCOMMON / COOKING Bacon may just be as good as it gets. It's rich, meaty, fatty, smoky, and faintly sweet - in short, right on the doorstep of decadence. With a profile like that, is there room for improvement? Surprisingly, yes. All it takes is a bit of brown sugar, a few drops of orange

Publication: The Boston Globe (Boston, MA)

Bacon keeps on sizzling; Despite a bad rap from nutritionists, bacon is enjoying a renaissance among chefs, home cooks.(FEATURES)(HOMEFRONT)

Byline: Amanda Paulson Staff writer of The Christian Science Monitor It's been vilified by nutritionists and glorified by hedonists. It is the Achilles' heel of many an aspiring vegetarian. Its aroma is as recognizable - and beloved - as baking bread and chocolate chip cookies. But while almost

Publication: The Christian Science Monitor

BACON NATION -- Serious chefs go to great lengths to exploit beloved ingredient

The bacon craze jumped the shark last year, about the time bacon vodka was introduced and the recipe for Bacon Explosion swept the Internet and clogged arteries. Come on, you remember: The big hunk of sausage wrapped in a lattice-grid of bacon and grilled? Thankfully, our love affair with bacon has

Publication: The Commercial Appeal (Memphis, TN)

Bacon: the cure for the common case: for a mature category, the bacon market is hardly (pork) belly up these days.(2004 MEAT AND DELI RETAILER NPR NEW PRODUCTS REVIEW)

Traditional cured and smoked and natural uncured bacon continue to grow in popularity, as processors complement existing products with more varieties and formats, from consumer-friendly resealable packages to fully cooked strips and crumbles to more interesting flavors and seasonings. From a sales

Publication: The National Provisioner's Meat & Deli Retailer