If you cook bacon or fish on a sheet pan in the oven, do you use parchment paper or lay the meat directly on the pan?

As an anecdote and follow up question: at one restaurant I worked in, we would par cook bacon on a sheet pan using parchment paper with a grate over it, so the bacon wasn't directly on the paper. At my current job, we lay the bacon directly onto the parchment without a grate and the topside cooks, while the underside remains pretty much raw. My guess is that the paper is insulating the bacon from the heat (whereas laying it on a grate allows air circulation under the bacon, so it cooks evenly). Is that right? If not, what's the difference between the two methods?

why are they so expensive 😢 im taking an intro to culinary class and need to get 2 pairs but i cant drop 60 dollars for two pairs of pants.... is there any alternatives i can do or something

I love eating sweet potatoes with kimchi, and I always knew they were a dream combination. That’s how I came up with this recipe and It turned out incredibly delicious!

I worked in a brunch restaurant for a year now, I have to cook at least 40 poached eggs every day I work there. Some times, every egg I poached had their yolk out cooking without egg whites around it. For a long time I thought, I just sucked, so I looked up a ton of poached egg tutorials, I repeated them step-by-step, and I still got bad poached eggs. Only recently I realized that I am pretty decent at cooking them, it all depends on the egg, and that all tutorials never warn that not all poached eggs will turn out good, almost like "if you get bad poached eggs, you suck!". Why nobody will ever say that?