The origins of the corn dog may be disputed, but Texans Carl and Neil Fletcher are credited with popularizing it at a Texas State Fair in the late 1930s or early 1940s, making it a beloved American snack.
Wisconsin-style hot dogs are traditionally served on a toasted hard roll with butter, spicy mustard, sweet pickles, and sauerkraut, according to purists.
In San Francisco, hot dogs wrapped in bacon are typically served with mayo and cooling toppings, while BLT dogs with lettuce and tomato are a popular choice.
The Sonoran, a bacon-wrapped hot dog topped with pinto beans, onion, mustard, mayo, and chopped tomatoes, onions, and jalapeños, is a popular hot dog style in Arizona's major cities.
The Detroit classic, the "Coney Dog," is smothered in beefy chili, shredded Cheddar cheese, and raw onion, and served at beloved city spots still called Coney Islands.
Chicago-style dogs are loaded with toppings, including fresh tomato, pickle spears, hot peppers, sweet onion, and relish.
NY-style hot dogs: simple, yet iconic - topped with spicy brown mustard and either sauerkraut or sautéed onions with tomato paste.