The never ending love affair with bacon! Yes, we’ve added a bacon tag. 
Here, in the words of flavor diva Karen Page, co-author of the newly published “The Flavor Bible,” with Andrew Dornenburg: “It may seem odd for a meat to pair well with sweet flavors at first, but meats such as duck, venison and pork have long paired well with fruit,” said Page.
Page’s flavor map:
• Bacon plus pancakes equals bacon cupcakes, bacon cookies, bacon corn bread.
• Bacon plus waffles equals bacon souffles.
• Bacon plus French toast equals bacon custards, bacon bread pudding.
• Bacon and sweet is a flavor match Page has seen chefs embrace across the country.
“It’s funny how chefs will get on a bandwagon, and using bacon as an accent to desserts is definitely one,” said Page.
Evidence of the national palate embrace of sweet, sweet bacon? Try bacon baklava at Louisville’s Brown hotel. Or bacon and egg ice cream with pain perdu (caramelized French toast) at the Michelin three-star-rated Fat Duck restaurant near London. And in New York City, Page said, Gramercy Tavern serves a milk chocolate tart with creme frache and bacon. And the Dovetail Restaurant in New York? Brioche bread pudding with bananas and bacon brittle.
