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Rating Scale: — Best of the best, an all-time favorite! You would recommend it though. Not awful, but lacks in a lot of areas.

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When you're in pursuit of the very best hot sauce, the familiar bottle at the corner store just won't cut it anymore. Maybe you've built up a tolerance—or maybe you've realized that its tepid flavor doesn't give your scrambled eggs the oomph you were looking for. At a certain point, it become necessary to branch out.

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We tasted. There was a cat. Texture was watery, though.

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These potato wedges are impossibly crispy and crackly on the outside, with tender, pillowy potato insides. These wedges are generously seasoned with pepper, garlic powder and onion powder before baking, which makes them mysteriously and utterly irresistible. Since these potato wedges are baked in heart-healthy olive oil, rather than deep-fried in canola oil, they are far more redeeming than your average French fries.

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Historically speakinghot sauces began where hot peppers grew, in Central America, perhaps some years ago, deployed sparingly to add flavor to a humdrum meal. Centuries later, companies like Tabasco and Huy Fong's Sriracha broke through the mainstream, setting the stage for a global interest in hot sauce. Indeed, almost all of those so-called sauces that sky past one-million Scoville units have to use extracts to pad those numbers. Chaimberg and many other experts believe most of those are food additives at best.

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