Soy sauce--that staple of Chinese take-out and wok cooking--is known to many as simply a salt in liquid form, something that adds flavor to many dishes. Soy sauce is so much more, however, and not all soy sauces are created equal.
Originating in China over 2,500 years ago, soy sauce comes in a wide range of colors and flavors, from reddish-brown, which is usually more delicate and floral, to dark brown, with a more pungent, stronger flavor. Its uses range from a dipping sauce to stir-fry cooking to glazes for meat, fish and poultry.