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...
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