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The article offers information on the growing interest of people in various sauces for making various foods and salads. Topics discussed include increase in the sales of hot sauce and other condiments such as ketchup, mustard, mayonnaise and barbecue sauce showing the growing interest of the people; views of chef Mike Vitelli regarding the sale growth in the hot sauce industry; and views of chefs Fabio Viviani and Nicholas Fox on Spicy Lobster Cream Sauce and Green Chile Pimento Cheese Sauce.

The article discusses the use of fish sauce in various dishes focusing on the recipe of Red Curry Caesar of chef Mark Fuller, owner of restaurant Ma`ono Fried Chicken & Whisky.

The article evaluates several seafood sauces including Thomas Fish Camp Original Cocktail Sauce from Thomas Gourmet Foods, Seafood Marinade & Grilling Sauce from Blue Crab Bay and the Japanese Style House Seafood Marinade & Sauce from Ashman Manufacturing Company.

The article offers information on topics related to oysters including its prices, the Mignonette sauce served with oysters, and safety measures for consuming oysters during summer.