The secret to perfect bacon? Always start from a cold pan or oven. The slow rise in temperature helps to render down the fat so you're left with what my family and I like to call "bacon chips." And though there's sentimental value in having a cute boy stand in front of a hot stove for you at 9 in the morning, I'd recommend roasting your protein, especially when you live in a 250-square-foot shoebox studio and don't want your pillow smelling of Wilbur for days.
4 slices thick-cut bacon
maple syrup, for ungodly candying
Place the bacon on a cookie sheet (even better if it's lined with a cooling rack for drainage) and put this into a cold oven. Turn the knob to 400 degrees F and roast for 25 minutes. At this point, take the bacon out, drizzle over some maple syrup, and return to the oven for its final 5 or so minutes for the best thing you'll ever eat.