The Culinary Institute of America has a fantastic new series that focuses a discovering various techniques for a specific ingredient. I particularly enjoyed ‘The Professional Chef Discovers Soy Sauce‘. I always used to think of it as a liquid salt best used to liven up some steamed rice. “Learn about how soy sauce is made and how to distinguish the best, how it is used to heighten and boost flavor, and find a variety of new and traditional recipes that us this fantastic ingredient.”