How New England split with America over hot dog buns

The hot dog is a summertime staple, an easy precooked meat to throw on the grill at the backyard barbecue. And no matter what snobs say, it's endlessly customizable. You can put whatever you want on it &#; even ketchup. 

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Still, people across the U.S are emphatic &#; perhaps even aggressive &#; about how to fashion a hot dog. Chicagoans declare weiners bad if they come without sweet onions, relish, hot peppers, pickle spears and fresh tomato; Atlanta styles its dogs with chili and coleslaw; and New Yorkers break out the sauerkraut and spicy brown. New Englanders, meanwhile, might feel a little left out of the hot dog-fighting. 

That is until they learn there's one major feature of the hot dog unique to the region: the bun.

Here in New England the split-top hot dog bun reigns supreme. You might recognize it as the iconic breading used for lobster rolls. Almost everywhere else in the U.S., people pair hot dogs with side-sliced buns.

Call me naive or untraveled, but I thought it was a simple matter of preference.

Many Greater Boston eateries serve side-sliced buns, and you can buy both kinds at local supermarkets. They cost about the same: A recent check at Market Basket revealed a 14 cent per unit difference, with pricier stickers on the side-sliced variety. At Star Market, the competing bags of eight buns were both on sale for $0.99, but typically sell for $1.99.

Foolishly, I assumed the rest of America also had options. You can buy split-tops in many parts of the country, but not as easily. They're often called "New England-style" buns.

"Once you get into these buns and you start appreciating what they are, and not having to deal with a little guy that keeps tipping over or just breaks into a sandwich without hesitation, it's hard to see why these wouldn't be catching on all over the country," said Bryan Roof, executive editor of culinary travel for "Cook's Country," an America's Test Kitchen publication.

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One reason they've not caught on could be because making top-sliced buns is more labor intensive, said Michael Cornelis, vice president of international sales and development at American Pan, which manufactures pans used to create split-top buns.

In an industrial bakery, production lines are hyper-specific for buns, breads and cakes. Different buns likely won't share enough similarities for the machines to work.

"It's an aardvark, like its own part of the zoo," he said. "You can't just say, run hamburger buns on this line and then expect to run this top-cut bun on the same line."

Split-top buns came about in the s at the request of Howard Johnson's, the hotel and restaurant chain that spread all over the country as more Americans bought cars and the government built more highways, Cornelis explained. The chain asked Maine bakery J.J. Nissen to create rolls that could stand up on their own easily for the restaurant's popular fried clam strip sandwiches.

And in New England, the buns stuck &#; especially for hot dogs. Although Cornelis mentioned that in his home state, Ohio, they're quite popular for bratwursts.

For more juicy takes on why New Englanders do not want to split their bun sides, I checked in with a hot dog expert: comedian and podcast host Jamie Loftus, who wrote "Raw Dog: The Naked Truth About Hot Dogs." The book is a tome about her journey around the country to try different frankfurters while explaining the rise of hot dogs in American culture.

She grew up in Massachusetts and said she prefers split-top buns, calling them a "very pragmatic bun."

"It's the best kind of bun," she said. "It holds everything in while not being excessively bready, which is my number one criticism of buns."

After living in California for years, Loftus said she didn't know "that they weren't a thing." Her recent hot dog reporting revealed to her how unusual the preference for split-top buns was outside New England &#; even though she argues they work best for toppings.

"I feel like the top-sliced, you can just keep all the toppings on there," she said. "Nothing's going to fall off. ... The point of the hot dog bun to me, is like to adequately support everything you want on your hot dog and not turn to glue in your hands."

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Roof, originally from South Carolina, said he too now prefers top-sliced buns, praising their ability to stay upright and secure your fixings.

"The toppings drip out of the hot dog [on a side-sliced bun], and there's no real magic to it," he said at a recent visit to America's Test Kitchen.

As for Cornelis, he said he likes split-tops for brats &#; but for his hot dogs, it's side-sliced all the way.

"You know, a hot dog at Yankee Stadium or a hot dog at Wrigley Field, it's just a regular hot dog bun," he said. "Can't beat that."

Of course, at Fenway, your Fenway Frank (made by Chelsea-based Kayem Foods) is "lovingly placed into a classic, New England-style, split-top hot dog roll," writes Chris Burnett for NewEngland.com. And while finding top-sliced buns at the Newton Whole Foods proved impossible, both types of buns were spotted at the Waltham Market Basket and Packard's Corner Star Market.

To get the most out of the top-sliced buns, Roof recommends grilling them, slow and low.

But first, lightly butter it.

"It's perfect for toasting," he said, "and getting that buttery butteriness."

Correction: This story originally had the incorrect home state for Bryan Roof. We regret the error.

The Art of the Slice: Unveiling the Secrets of Hot Dog Bun Cutting

The hot dog. A culinary icon, a symbol of summer barbecues, ballpark snacks, and childhood memories. But what about the bun? The humble vessel that cradles this culinary delight, the unsung hero of the hot dog experience. Cutting a hot dog bun might seem like a trivial task, a simple slice across the top. But, as with any culinary art, there&#;s a method, a finesse, a technique to achieve that perfect, evenly-sliced bun that elevates the hot dog experience.

The ideal hot dog bun is a masterpiece of texture and flavor, crafted from enriched wheat flour, yeast, sugar, and other carefully balanced ingredients that create its pillowy softness. A good bun should offer a slight resistance to the bite, yielding to the pressure while retaining its structural integrity. This is where the art of cutting comes in &#; to slice through the bun without crushing or tearing its delicate structure, preserving its integrity and enhancing its overall appeal.

A Culinary Guide to Slicing Hot Dog Buns: A Journey of Precision and Flavor

Let&#;s dive into the finer points of slicing hot dog buns, a process that requires a delicate touch and a keen understanding of the bun&#;s unique properties. This isn't simply about cutting; it's about crafting a perfect presentation, a visual and textural complement to the hot dog itself.

The Right Tools for the Job: Your Culinary Allies

1. The Serrated Knife: This culinary hero is your most trusted ally in the hot dog bun slicing adventure. Its jagged edge, designed to cut through bread without crushing or tearing, is the key to achieving a clean, even slice. The serrated edge gently works through the bread's fibers, ensuring a smooth and controlled cut. The knife becomes an extension of your hand, guiding you through the bun with precision and grace.
2. The Bread Knife: If you prefer a more traditional approach, a dedicated bread knife can also be used for this task. Its long, serrated blade is designed to slice through bread with ease, making it a versatile option for both hot dog buns and loaves of bread. The key is to choose a knife with a comfortable grip and a sharp, well-maintained blade.
3. The Kitchen Shears: A less conventional but surprisingly effective tool for cutting hot dog buns is a pair of kitchen shears. Their sharp blades can easily slice through the bun without causing any crushing or tearing. This method is especially helpful for those who prefer a quicker and more effortless approach.

Preparing the Bun: Setting the Stage for a Perfect Cut

Before embarking on the cutting process, gently place the hot dog bun on a cutting board. If the bun is soft and pliable, you can lightly press it down with your hand to create a stable base. This simple action helps to prevent the bun from shifting and provides a steadier surface for slicing. A stable bun ensures a clean and controlled cut, preventing any unwanted tears or distortions.

The Cutting Process: A Dance of Precision and Control

Hold the serrated knife at a slight angle, almost parallel to the surface of the bun. Begin by making a small incision through the top of the bun, then carefully guide the knife down the length of the bun. The angle helps to maintain control and prevent the knife from slipping, ensuring a straight and even cut. A steady hand is essential here, as the goal is to slice through the bun in a smooth, controlled motion. This is where practice and finesse come into play.

The Importance of Patience: A Gentle Approach for a Perfect Result

Patience is key in this culinary endeavor. Avoid rushing the slicing process. Take your time, allowing the serrated edge of the knife to work its magic. A gentle, steady sawing motion, rather than forceful pressure, will ensure that the bun remains intact and that the cut is even and clean. This patience translates into a perfect, visually appealing slice that enhances the overall aesthetic of the hot dog.

Practice Makes Perfect: Cultivating Your Culinary Skills

As with any skill, practice is paramount. The more you practice, the more confident you&#;ll become with the technique, achieving consistently perfect slices. Experiment with different techniques, pressures, and angles to discover what works best for you. With time and practice, you&#;ll master the art of slicing hot dog buns and create a visually appealing presentation that elevates the hot dog experience.

Elevating Your Hot Dog Experience: Premium Ingredients and the Perfect Bun

Once you&#;ve mastered the art of slicing hot dog buns, it&#;s time to elevate your hot dog experience with premium ingredients. Consider incorporating Natural All Beef Hot Dogs or Skinless All Beef Hot Dogs into your culinary creations. These premium hot dogs, crafted with 100% grass fed then grain finished Corriente beef, offer a unique and delectable flavor experience that sets them apart from ordinary hot dogs.

Here&#;s a glimpse into why these premium hot dogs are sure to become your new favorites:

• Exceptional Flavor: The Natural All Beef Hot Dogs are a symphony of flavor, bursting with a rich, savory taste that is a testament to the quality of the Corriente beef. The natural casing adds a delightful snap to each bite, enhancing the overall sensory experience. It's a flavor that transcends the ordinary, transporting you to a world of culinary delight.
• Skinless Perfection: For those who prefer a classic hot dog experience, the Skinless All Beef Hot Dogs offer a smooth texture and juicy bite, transporting you back to your childhood memories of hot dog stands and summer barbecues. This classic option is perfect for those who appreciate simplicity and a familiar taste.
• Local and Sustainable: These hot dogs are crafted with local, premium quality ingredients, ensuring that you&#;re enjoying the best of what the region has to offer. This commitment to local sourcing supports local farmers and promotes sustainable practices, creating a delicious and ethical food experience. It's a hot dog that tastes good and does good.

The perfect hot dog experience is a harmonious blend of quality ingredients, meticulous preparation, and a touch of culinary artistry. With your newfound skills in slicing hot dog buns and a selection of premium hot dogs, you&#;ll be crafting culinary masterpieces that will impress even the most discerning hot dog connoisseurs. So, gather your ingredients, sharpen your knife, and get ready to create hot dog experiences that are as satisfying as they are visually appealing.

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