Joey Chestnut, who took home the mustard-yellow belt in Nathan’s Hot Dog eating contest on New York’s Coney Island for the fourth time, talks about scarfing down 54 hot dogs in 10 minutes, and the arrest of the former champion Takeru Kobayashi.
TODAY food editor Phil Lempert joins TODAY’s Jenna Wolfe and Lester Holt to discuss the latest trends in hot dog and hamburger cooking and creation.
Countdown reports on a competition in which three men tried to eat more hot dog buns than three elephants.
WNBC's Tom Llamas talks with Joey Chestnutt, reigning champ of the Annual Coney Island hot dog eating contest about what it takes to stay a champ.
Grilled cake? Mark Bittman, of The New York Times, shares a few unique barbecue recipes that are sure to be crowd pleasers, just in time for the Fourth of July.
Oct. 27: Levi will likely bare the full Johnston, a member of the N.Y. Jets tries to hide his hot dog, and a man is caught with reptiles in his pants. MSNBC's Willie Geist reports.
Are hot dogs sales the latest economic indicator? The CNBC news team explores the possibility.
NEW YORK - JULY 4: A person dressed in a hot dog costume warms up the crowd at the 2010 Nathan's Famous Fourth of July International Hot Dog Eating Contest at the original Nathan's Famous in Coney Island on July 4, 2010 in the Brooklyn borough of New York City. Joey Chestnut won this year's Inter
Hot dogs are ready to serve at an Oscar Meyer promotion in New York's Times Square Tuesday, June 10, 2008. America's two largest hot dog makers are waging a wiener war as grills fire up this summer, hoping to win over customers and secure the No. 1 spot atop the stagnating frank market.
Alan Espino, left, and Nicole Hanna, fifth-graders at Columbus Elementary School in Lodi, N.J., eat their school lunches that include, a beef hot dog on a whole wheat bun, beans, carrot and celery sticks, apple or orange slices, and low-fat milk in the school cafeteria Tuesday, Jan. 16, 2007. In
Windy City residents are as serious about hot dogs as they are about sports. At onesixtyblue, Chef Michael McDonald has upped the ante on the classic Chicago-style concoction.