Hot Dogs

Uncooked hot dogs keep 3–4 days in the fridge after opening the package. Cooked hot dogs should be refrigerated and consumed within 3–4 days. Freeze uncooked dogs in the original package or wrapped tightly for up to 2 months. Thaw in the fridge before cooking.

Boiling: Simmer in water for 5–7 minutes until heated through. Avoid boiling too long or the casing may split.

Grilling: Place directly on medium-high heat for 3–5 minutes, turning occasionally for even browning.

Pan-frying: Cook in a skillet over medium heat for 4–6 minutes, turning as needed.

Score the casing lightly with a knife to prevent splitting during cooking.

Toast your bun lightly for better texture and to prevent sogginess.

Classic toppings: mustard, ketchup, relish, onions, sauerkraut

Regional styles: chili and cheese (Coney Island), jalapeños and cream cheese (Chicago-style), pickles and mayo (New York-style)

Side dishes: french fries, coleslaw, baked beans, potato salad

Beverages: cold beer, lemonade, iced tea, soda

Boiling too long, which causes the casing to burst and flavor to leach into the water.

Using high heat on a grill, which chars the outside before the inside heats through.

Adding toppings to a cold hot dog, which makes the bun soggy; always let it cool slightly first.

Forgetting to heat the bun, leaving it cold and stiff.