The objectives of good food are taste and nutrition resulting in a pleasant experience, hopefully memorable. One technique used in a variety of ways to ensure a fine taste to almost any dish is reduction. It's the life saver to spark up the flavor of any dish that might otherwise be drab. I have found a couple of articles that explain the technique and offer examples of it's application.
When Roland and I met, I was one of those people who opened the box or can and warmed up the family meal. After our marriage in 2005, I truely began to appreciate what food is really about, not only that it can taste very good, and be nutritious, but that it can be a celebration of who you are and the people that you share it with.