For example, the famous Dodger Dog in Los Angeles is supplied by a local meat packer named Farmer John. And you won't find this hot dog in any supermarket. The Dodgers actually own the special formula that Farmer John uses for Dodger Dogs.

The Dodger Dog was a breakthrough frank. In 1958, it was the first regular frank to break the standard 6-inch mold. Dodger Dogs are 10-inchers, still the longest regular frank in the league.

Hot dogs at Angel Stadium in Anaheim, Calif., are made by Wienerschnitzel. Fenway fans eat dogs from Kahns and Hebrew National. Astros fans munch hot dogs made by Decker. In Wrigley, the Chicago supplier is Armour. Phillies fans, when they're not heckling the umpires, bite into Hatfield franks.

Gone too are the days when vendors patrolled the stands hawking hot dogs simmering in lukewarm water. Now, if you're willing to scout the stadium, you can find hot dogs cooked on flat grills, steaming tables or roller grills like at the movie theater. Boiling is so yesteryear.

At Camden Yards in Baltimore, hot dogs are baked. At Coors in Colorado, they're cooked in convection ovens. At Angel Stadium, if you visit the Autrey's BBQ stand, you can get a 1/2-pound All-Star Dog charred over an open flame.

The top-selling hot dog stadium in 2003 was Wrigley Field, with fans eating 1,892,130 franks. They would have sold more if that possessed fan hadn't interfered with a foul ball in the playoffs.

Most regular hot dogs are 1/8th of a pound and go for around $3. Some ballparks sell kiddie-sized, 1/10th-pound dogs for half-price. In Pittsburgh, the kid's dog is only $1.

Several stadiums hold special "Dollar Dog Night," with regular franks for $1. That's when you skip lunch.

The most expensive frank on the menu is that 1/2-pound monster at Angel Stadium -- $7.50. I'll take two.

Mustard is the favorite condiment at every ballpark except one -- you got it, Minute Maid Park in Houston. Ketchup rules in Space City.