Fire up the grill: This week, we’re covering all of your July Fourth favorites. We unravel the history of the hot dog with author Bruce Kraig and hear from Hot Dog Ambassador John Champlin about one unforgettable frankfurter. Plus, Ken Zuckerman of the National Mustard Museum touts mustard as the ultimate condiment; J. Kenji López-Alt takes grilled corn to the next level; and Rose Hattabaugh shares new ideas for an old favorite: flag cake.

Questions in this episode:

"I’ve been struggling with my frozen soufflé turning out too icy. What am I doing wrong with my technique?"

"What’s the best way to make lobster mac and cheese at home?"

"I’ve been adding fresh fruit into my hot sauce operation, but it foams up toward the end of production. Why is that happening?"