As a sauce, I think tobasco is crap. MUCH better table sauces that you can leave out without worrying about your nephew crying because he drank a scotch bonnet.
But as an ingredient to fix something? Tobasco is awesome. It is basically just liquefied red pepper flakes. So if a meat sauce or something else that you can’t really taste until it is “done” needs a bit of spice, you can adjust a lot more easily without having chunks of peppers or grainy chili powder and so forth. Obviously doesn’t replace “doing it right” but… not everyone has the luxury of being able to make the same dish twelve times before starting recording for a video.
Seriously. Tobasco is an awesome tool to fix a meal. But to whoever actually loves that stuff, check out some other sauces on your supermarket shelf. They don’t have to be super spicy to be good. I made fun of Cholula in this thread but I also love that on a breakfast sandwich. Not much spicier but a LOT more flavorful and with a consistency that sticks to food rather than just runs off.