I particularly appreciated that its rich, full flavor stood up to toppings of all types-mustard and sauerkraut, hot sauce and mayo, finely chopped kimchi. Unlike Nathan’s dogs at the boardwalk, the ones we tried were skinless, though they still produced a subtle, satisfying snap after roasting. That full century of expertise is evident in this hot dog, which my fellow evaluator, Consumer Reports home and appliance reporter and food writer Paul Hope, called “the Goldilocks of hot dogs: crisp skin, subtle spice, uniform texture, and juicy.” I agree on all counts. Its founder, Nathan Handwerker, was a Polish immigrant who worked at a Coney Island hot dog stand until he was able to scrounge up enough money to open his own business in 1916.

This one comes from one of the oldest hot dog companies in America. So if you’re going to eat one, why not maximize the experience? Don’t skimp: Get the best. They’re high in sodium and, by their nature, heavily processed. That’s saying a lot, because after reporting this article, my fellow evaluator and I are now at least 80 percent hot dog, and I’m not confident I’ll be able to eat another one for at least, oh, two weeks.Īnd maybe it goes without saying, but just in case (pun not intended), we should note: Hot dogs are amazing but best reserved for weekends and holidays. Some brands are so marvelously overflowing with smoky, fatty, umami flavor that during my evaluations I opted for more taste tests than were strictly necessary. But some truly are better than others, and while you can’t really go wrong, there are ways to go really right. Most of the hot dogs you find at the grocery store will taste perfectly acceptable on a good potato bun, especially if it’s heaped with relish, mustard, chili cheese, or whatever it is your hot dog-loving heart desires.

Are there bad hot dogs? We set out to discover the answer to this question and are pleased to report the answer is: Not really.

Hot dogs open near me