Would you ever think of combining Joyce Chen's Double Black Soy Sauce or Gluten Free Soy Sauce with butter in your cooking? Accroding to Sam Sifton of the New York Times Magazine, it's the "The Fifth Flavor." He writes about it in his March 2, 2014 column, "The Fifth Flavor, Soy and butter combine to make polenta - or just about anything else - otherworldly."

According to Sifton, "... the taste is a sublime velvet of sweet and salty, along with a kind of pop the cognoscenti call unami,a fifth taste beyond bitter, sour, salty and sweet." He goes on to say, "Soy butter provides warmth, elegance without pomp. It raises recipes to heights almost indescribably in the telling."

Sifton mentions several well know chefs who cook with a combination of soy and butter: Jean-Georges Vongerichten, Wolfgang Puck, Roy Choi, and Chris Jaeckle. His recipe for "Polenta With Mushrooms and Soy" is included in the article.

Can you think of a delicious combination of soy and butter? Send us a recipe and we'll post it on our Facebook page.