Choose a high-quality dog by checking the ingredients label. Several taste tests have confirmed that hot dogs with the fewest nonmeat fillers and fewest grams of sugar consistently get the highest marks from tasters. If you haven't tried the kosher hot dogs your commissary carries, put them to the taste test with your own family. In my opinion, their quality is excellent.

Yes, hot dogs are high in fat and sodium, so if you are a strict fat gram counter, choose those made with chicken or turkey. But if you're a die-hard dog lover like me, nothing but the “Real McCoy“ will do. I'm perfectly willing to cut back on fat and sodium consumption in other meals in order to enjoy a really good hot dog on an occasional basis. You can do it, too - that's how all foods can be part of a healthy diet.

Whatever brand of hot dogs you choose, be careful not to condemn them to death by boiling. I know you've seen it - the poor dog boiled until the casing splits and the insides ooze out into unappealing blobs. Then a dripping wet dog is plopped into a classic soft hot dog bun creating a soggy mess that's not high on my list of favorite dishes. Yuk!

All hot dogs are precooked so all they need is three to five minutes in gently simmering water. A much better method, aside from grilling, is cooking the hot dogs on a nonstick griddle or skillet over medium heat. Turn them with tongs from time to time until they are heated through - moist on the outside and very lightly browned is just about right. The only decision left is what to top them with. Yellow mustard and sweet pickle relish is the classic topping, but there are many more delicious options.

Come to Kay's Kitchen at www.commissaries.com for ideas and recipes suited to almost every hot dog lover's taste. Plan your menu, shop the commissary for needed ingredients, invite plenty of friends, and when the game comes on, all that's left to do is chow down and cheer.