Food

Ball games, barbecues, and boardwalks all share one very tasty link - the hot dog. Although it's about as iconic as a food can get in this country, the wiener's origin remains surprisingly unclear. On one point, however, we're all in agreement: On a summer afternoon, it's perfect washed down with a glass of something bubbly and ice-cold.





Click here to see 11 Tips for Making the Perfect Hot Dog

Yet there are lots of ways to prepare this most crowd-pleasing of treats - and just as many experts out there who are elevating the art of the dog. To start, there's the choice of the meat itself, then the cooking method (grilling, boiling, deep-frying), the matter of what to put on top (salty, sweet, cheesy), and how to handle the bun (toasted, soft, handmade). To help us assess the options and learn how to create the perfect hot dog at home - after all, most of us don't have access to equipment more advanced than a stovetop or a barbecue - we checked in with masters Randy Watts of Natha

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By Hilary Meyer, Associate Food Editor, EatingWell Magazine

Ever heard of yonanas? It's a one-ingredient frozen dessert made with ripe bananas that has the texture of soft serve ice cream without any added fat or sugar. Sounds pretty good to me, except that I'd have to purchase a $50 machine to make it and I've made a commitment not to buy single use appliances. But I am curious to try this wonder dessert.

With a little searching it appears as though you don't actually need the machine to replicate this fruity soft-serve-like goodness. (You actually don't need an ice cream maker to make creamy frozen yogurt either--your food processor does an excellent job of finely blending berries with yogurt. What about your blender? Although blenders can get a finer texture, blending thick frozen berries with yogurt is difficult. Air pockets form over the blade and you're left doing more stirring than you would using a food processor.)

Don't Miss: Kitchen Tools Every Cook Should Have

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While it's understandable that gluten-free foods are more expensive due to their need for special production equipment and smaller-batch production, their steep price tags can still be hard to swallow. Fortunately, there are ways to pay substantially less money for these specialty items, provided you know the following four tricks. Try them next time you shop for gluten-free goods and you're guaranteed to save money.

1. Shop online.
Amazon's marketplace is full of your favorites, most of which are offered at substantial discount for case prices. So long as you have storage space for Pamela's Pancake Mix (3 4-pound bags for $44.61!) or Udi's White Sandwich Bread ($44.29 for 8 loaves!), you'll save big-especially if you buy enough goods at once to have shipping waived!

2. Ask for a bulk discount at your local store.
Did you know that stores give bulk discounts if you ask for them? Neither did we, until we requested a case of Udi's Gluten-Free Va

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by Matthew Ehrlich, Bon Appétit

Losing a copy of an old recipe can be heartbreaking--especially if said recipe predates the dawn of the age of the Internets.

At Bon Appetit, we understand this. So, we have a team of eager interns ready to scour our archives for the long-lost recipes requested by you, dear readers. The more details that you remember about a recipe, the better luck we have finding it (issue dates are a welcome bonus, that's for sure, but even without them, sometimes we can do it!). Most of our recipe requests come from the last decade, with a few dating to issues in the mid 1990s.




Related: 13 Flavorful Spring Pasta Recipes

That's why we have been astounded by a barrage of requests in the last few weeks for a Pasta Primavera recipe that appeared in the May 1979 issue. That's right: The most requested recipe this month is more than three decades old.

We're sure that this dish is delicious (it's packed with cauliflower, zucchini, and asparagus, after all) but the volu

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by Bon Appétit

This post is the debut the BA Top 10, a monthly roundup of the best new restaurants, bars, and more--in a single category. Today, we look at America's best new sushi spots.

Ramen shops and izakayas may get all the buzz when it comes to eating Japanese, but we'll always be suckers for a great sushi place. There's something almost cleansing about a simple, exquisitely fresh piece of fish prepared with a minimal amount of fuss. And with all the sustainable varieties of seafood showing up on menus lately, eating sushi can be a reminder that we haven't totally fished out the oceans--yet. Here, in alphabetical order, are our picks for the best new sushi places across America.

Related: 10 Authentic Japanese Recipes

1) ARAMI Chicago
It's Hawaii by way of Lake Michigan as chef Byungkyu Park prepares a wide selection of superfresh fish with tropical visual flourishes. Think fresh flowers and seashells, all under a vaulted wood and glass ceiling.

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It seems like every week, some ambitious soul comes out with the latest and greatest in luxurious food creations, from pizza topped with four varieties of caviar and truffles to a grilled cheese stuffed with fried macaroni and cheese on a doughnut bun. In the world of frozen treats, the stakes are just as high, as people come out with one outrageous dessert after another.

Click here to see 15 Outrageous Frozen Desserts

How over-the-top? Well, some of these concoctions are just plain bizarre. Take for example a Japanese ramen soup topped with two soft-serve ice cream cones, or a baked potato fashioned out of vanilla ice cream and cocoa.

Click here to see Failed Products of Major Brands

Then there's the overly luxurious sundae (courtesy of Serendipity 3 and Three Twins Ice Cream), the overly large variety (thanks to Cabot's Ice Cream and Farrell's Ice Cream Parlour), and optical illusion extravagances like the bite-sized confection from WD~50 that looks like a bagel but is actual

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So you know there are a few things here and there that could make your diet more healthy, but you try to eat consciously and avoid junk food and overly processed foods. Which means there is no possible way you're consuming anything truly gross, right? Wrong-o. The average American diet is chock-full of chemicals, carcinogens, and shocking food additives. From insects to anti-freeze ingredients, here are the 12 grossest things you're probably putting in your mouth everyday.




1. Pig Connective Tissue in Gelatin
You might assume by-products of the meat and leather industries would be headed for the trash heap. Wrong! Some of them end up on your kitchen table in the form of gelatin. Commercial gelatin is typically formed from connective tissue, pork skin, and more recently, fish bones.
Learn more




2. Paint Chemicals on Apples
Shellac, the shiny chemical addition to wood finishers, is produced from the excretions of the Kerria lacca beetle. Read your food labels, and you'll see i

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By Laura Holmes Haddad

Patience is not one of my virtues (anyone who knows me will confirm this). But cooking with a toddler requires nothing but. Just when I'd resisted the temptation to open the oven and peek at a cake or incorporate the egg whites too quickly, my daughter dragged her stepstool into the kitchen.

To my 3-year-old daughter, Penelope, cooking and eating should -- and do -- happen simultaneously. She loves nothing more than dumping the flour in while the butter and eggs are still in the early stages of mixing, dipping her finger into a half-prepared cake batter, tasting the raspberries before they become jam and munching on carrots that were intended for the spaghetti sauce.

The real test of my patience begins when I've asked what she would like for dinner. A choice is made, but when she sits down to eat she declares that she asked for spaghetti -- thin spaghetti, in fact. And no, she doesn't like tomato sauce (which she adored only yesterday). I've starte

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