Plan on about half a bottle per 2–3 pounds of seafood if you're tossing it. Less if you're serving it as a dip on the side. As a rough guide: two people need half a bottle, four people need one, eight people need two, and a full boil for twelve or more will use three.

Cook and drain your seafood first, then tip everything into a bag or deep foil pan, pour the warmed sauce over, and shake until every shell is coated. It goes on at the end, not into the pot water.

Low heat in a small pan, or short bursts in a bowl in the microwave. Don't bring it to a hard boil — high heat splits the butter back out of the sauce and you lose the texture that makes it cling.

No. Pour what you need into a bowl first.

Taste first. It's already seasoned with garlic salt and Old Bay, and most people find they don't need any more.

No. It's savory and garlicky, not hot. The color comes from turmeric and paprika, not from chili heat.

Garlic and butter first, then the Old Bay and a little brightness from the lemon and apple cider vinegar. It's seasoned enough to use straight from the bottle.

Yes. About a quarter cup per pound, 30 minutes before cooking.

Yes. It works on chicken, corn on the cob, roasted potatoes, pasta, rice, and vegetables. People also use it as a marinade and in shrimp and grits.

Yes. Download the full guide as a PDF — how much you need, the four ways to use it, storage, and the ingredient panel. Print it for the kitchen or keep it on your phone.