There's a scientific reason why bacon tastes good with everything: Umami, saltiness, and fat, which makes it a food item like ...

Needless to say, your standard strips of bacon weren't going to cut it under those harsh baking conditions. In the end, Blumenthal employed the help of sous chefs at the canning factory in France ...

The rendered fat from bacon can crisp up lifeless canned vegetables, effectively making them taste like, well, bacon! And there's no need to search for bacon grease in the grocery aisles.