What Condiment Can't Chefs Leave Home Without? Hot Sauce

John Kessler

The buffet at our Berlin hotel had every breakfast item we could possibly want, from soft-boiled eggs and fried potatoes, to fresh kiwi and dragon fruit, to an assortment of napkin-draped bread loaves surrounded by a universe of jams and spreads. Everything, that is, except the hot sauce my jet-lagged palate craved. No problem. My computer bag yielded two packets of Panda Express sriracha, one of Cholula, and a tiny Tabasco bottle. I lard my environment...