Last spring, while we were testing recipes for Saveur's April 2013 New Orleans story, I became acquainted with a wide variety of hot sauces, but Leah's Pralines Louisiana hot sauce is the one I still make sure I have on my shelf at home. Made using all natural ingredients, its subtle sweetness is not masked by the heat of the cayenne peppers, and unlike other hot sauces, the pepper flavor doesn’t taste in the least bit watered down. I use it on almost everything: Adding a dash to my scrambled eggs, a few drops on a raw or fried oyster, a shake or ten on Ramen, I even splash it into birdseed to keep away the squirrels.