Lots of U.S. households have a bottle of soy sauce in their pantry, which they typically employ to season homemade or take-out Asian dishes. However, as Chef Andrew Hunter shares with Chief Editor Jenni Spinner, soy sauce is a much more versatile substance than most consumers realize. The culinary expert explains how soy sauce can be used in a broad range of snack and bakery products, and the difference between chemically produced soy and the company’s painstaking traditional brewing process.