Chicago-Style Dog

Start by filling a large pot with water and placing it on the stovetop over extremely high heat. Bring the water to a rolling boil, then gradually decrease the intensity of the heat to a very low setting.

Once the water has reached its desired temperature, carefully place your hot dog into the pot and let it cook for approximately 5 minutes, or until it reaches a comfortable internal temperature. Remove the hot dog from the water and set it aside for now.

Next, place a steamer basket into the pot with the water and let it steam for about 2 minutes, or until your poppy seed bun is warm and cozy. This will help to soften the bun and make it more receptive to your hot dog and toppings.

Now that your bun is warm, place the hot dog inside it. Add a variety of toppings in this order: mustard, relish, onion, tomato, pickle, peppers, and celery salt. Make sure the tomato wedges are nestled between your hot dog and the top of the bun on one side, while placing the pickle between your hot dog and the bottom of the bun on the other side.

And finally, avoid using ketchup altogether - it's a classic hot dog topping that's best left off.