"Healthy food that is bland can actually make you overeat because you're never satisfied. Delicious food does the opposite, so you can eat less," says Seamus Mullen. And if there's one key to boosting flavor, he adds, it's a good understanding of umami, the so-called fifth taste (alongside salty, sweet, sour, and bitter). First discovered in the early 20th century by a Japanese food scientist, and then isolated as glutamaic acid, umami is that mysterious savory quality in beef, anchovies, miso, soy sauce, aged cheese, and mushrooms. Mullen suggests glazing raw root vegetables – sweet-potato wedges, turnips, carrots – with organic unpasteurized miso paste, then roasting them at 400 degrees until tender (about 30 minutes). "Then you'll experience how an umami boost makes even the healthiest foods taste amazing," he says.