Freezing your food?

[globulon]

Sometimes, when I know I'll have a busy work week, I'll make large batches of food to freeze down, which will supply meals for days at a time. However, we all know that frozen foods never really taste all that great once you thaw them again. I was wondering if you guys had any tips or techniques in your arsenal to keep food tasting fresh and delicious after a freeze-thaw cycle. Do vaccuum-sealed techniques improve the taste?
Any suggestions and comments would be much appreciated!