"The first? Ditch the frying pan, take out the baking sheet. Although Flay admits that it's not the way his mother used to make it, he prefers cooking bacon in the oven rather than frying it, since the latter usually results in unevenly crisped bits. Stovetop frying pans can cause grease to pool in certain spots and allow some pieces to overlap each other, and it's definitely not uncommon to end up with a mix of soggy and charred pieces."
"Crispy, evenly cooked bacon? Check. Way less mess? Check there, too. Now comes the fun part. Bobby Flay's second piece of advice is to coat the bacon with a simple glaze. Something "sweet and spicy," the chef specifies, adding that "it can be something like a spicy honey, or it could be like a molasses with some chili peppers in it." The recipe he ends up whipping up in the segment is a brilliant mix of maple syrup and Dijon mustard."
Bake bacon on a parchment-lined baking sheet in the oven to achieve even crisping and reduce soggy or charred spots caused by stovetop frying. Stovetop pans allow grease to pool and strips to overlap, producing unevenly crisped bits. Lay strips neatly and evenly so each piece bakes uniformly and provides an ideal crunch. After baking, brush bacon with a sweet-and-spicy glaze such as spicy honey, molasses with chili, or a maple syrup and Dijon mustard mixture to add sweet, savory, and spicy flavor while enhancing caramelization and texture. Oven baking also minimizes splatter and cleanup compared with frying.
Read at Tasting Table
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