The New York Times Food department hasn’t taken a close look at hot dogs in some time. Back when hot dogs were on every list of foods to avoid — alarming additives, questionable cuts, salt and fat galore — home cooks didn’t want to know too much about what was in them.
But cooks are different now, and so are hot dogs. We want to know that what we’re eating is as good as it can be. Hot dogs are made from better ingredients, with fewer additives.
One thing hasn’t changed: Billions of hot dogs will be eaten at cookouts this summer, and serving them is one of the easiest ways we know to make people happy.
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