Nutmeg in parmesan-based sauces (and, as someone mentioned above, on broccoli -- this is why broccoli au gratin is so amazing). Herbed (or spinach & artichoke) cream cheese on pretzels. There are others but I can't remember them. And, is this really a flavor combination or just a nostalgia-thing for me? boxed mac & cheese with a side of baked beans that are slightly sweetened with molasses... I had that again recently and could hardly BELIEVE how good they tasted *together*, sharing a fork with each bite.

As a picky eater who grew up separating everything on her plate and eating them in stages instead of alternating bites, I also learned the magic that happens when you go to a really nice restaurant where they've piled everything in your dish attractively together in the center of your plate, and you stack a proportional amount of each element on your fork with each bite, so they can compliment each other as the chefs intended. Duh, I know, but it took me YEARS to discover this.

And there is also The Flavor Bible. I got this as a gift last year.