Before I started in the Southern Living Test Kitchen, I worked as a line cook at a well-known restaurant in Atlanta. A popular menu item there, called Jars, consisted of a platter of toast points for dipping into jars of all sorts of dips, the crown jewel being the pimiento cheese with bacon jam. Night after night, I would grab the quarts of bacon jam from the walk-in fridge that the prep cook had made that morning and bring them to my station to be s
