What's Cooking? Bacon, For Dessert

It's in cupcakes, chocolate bars and brittles galore. Why a breakfast stalwart is crossing over

Chad Robert Springer / White Door Photo for TIME

At some point in history, we decided to keep meat out of our dessert. Maybe it was to distinguish dessert from the rest of the meal, or maybe it's because beef-flavored birthday cake tends to make kids cry. But suddenly menus everywhere have deemed bacon an acceptable crossover. The landmark Brown Hotel in Louisville, Ky., does a bacon baklava. More, a cupcake shop in Chicago, sells three bacon flavors. Animal in Los Angeles serves a deeply satisfying bacon chocolate crunch bar. At New York City's Dovetail, the bread pudding with bacon brittle is so popular it can't be rotated off the...

Want the full story?

Subscribe Now


Learn more about the benefits of being a TIME subscriber

If you are already a subscriber sign up — registration is free!