How to compensate for diminished taste when cooking? I have a condition known as hyposmia, or a diminished sense of smell. For instance, I cannot smell flowers unless I am within 1" or so of the centers, but I can smell bacon a mile away (Who can't?), and the perfume counter is a reek of alcohol that is overwhelming.

I also really enjoy cooking, but I am no better than a recipe follower as the sense of smell also affects and diminishes my sense of taste. As a result, any time I deviate or create on my own, the result is usually reported to be heavily under or over seasoned, even though it tastes good to me.

Are there known techniques to compensate for hyposmia and altered taste when cooking? (I read about a known chef who has no sense of taste, but the name escapes me).
I'd say experience will be your best help in the long run.

Use known recipes, quantities and ingredients.
Err on the side of blandness; better have people add salt/pepper/hotsauce  than spit it out because you over did it.

Try to have someone with you when you try out new recipes or ingredients so they can help you gage the taste and smell so you can adjust the ingredients.

Good luck.