Cooks and chefs ... Which herbs and spices ...?

Try using real garlic, not the powder. It really adds a good garlic flavor. Try doing pork with slits in it, with tiny slivers of garlic in those slits. Either a roast or pork chops -- absolutely delicious Also, with chicken, I use Seasoned Salt -- It's Lowry's brand -- that's all I put on it, then bake it in the oven -- 350 degrees for about 60 minutes. My mom was a fantastic cook and her secret was -- "Don't add a lot of spices, you'll ruin the flavor of the main dish." I think she was right. If you are cooking a beef roast, you want that great beef roast flavor to come through -- a little salt, pepper, and maybe a bit of garlic powder, then let the roast flavor come out.