My wife is a superb cook...over the top fantastic. We find it difficult to go to any restaurants except the highest end, because the food is ... blech.

Even at fine restaurants, she and I will identify mysterious flavors in a dish. And she'll describe how the recipe can be changed in subtle ways to bring out something different.

The point is, really, really understanding food, the food supply, the value of fresh ingredients is both attainable and satisfying. Learning to mill grains and bake breads fresh (and eschew enriched flour(s)) as well as avoid the epidemics of the overuse of fat, salt and corn syrup in the American diet, can do wonders to improve one's health. No sugars = improved tastebuds and greater sensitivity flavors in almost all foods.

What was this thread about again? Olive Garden... well, my kids used to like to eat there when were on road trips. Would I eat there? Very unlikely.