Aki has used garlic powder in our dinner for the past 3 evenings: to dress a salad, in guacamole, and to season asparagus for roasting. Each time I did not pick up on the fact that she used garlic powder. Rather I noticed a rounded savoriness in each application, leaving me wondering why the food tasted so good. It happens that she used soy sauce or miso in two of the applications, two big time flavor enhancers. In the guacamole, the garlic powder was paired with cumin and lime juice. It still somehow made the finished product better than what I was expecting it to be. I believe the savory backbone of the garlic powder, its flavor present but not overly assertive, created an unstoppable force of addictive deliciousness amplifying all of the other flavors in each dish. I am looking forward to exploring more uses for this not so secret culinary weapon.