To make iit taste better, and more complex...
When I am formulating any extract with grain recipes I ALWAYS base it around Extralight DME, then I get all my flavor and color complexity from my steeping (or partial mashing) grains. That way you get to use more and varied grains.
For example, let's say you are making an amber ale....If you based it around amber extract, you have very little room to get complexity from roasted or crystalized grains.....you run the risk of muddying the flavor and ending up too dark for your recipe.....
Staying with my Amber example...The Srm range for that style is SRM: 10 – 17 so if your base extract already puts you into 14 srms, you son't have much room to move around it....you may be able to sneak in a pound of crystal 30 let's say in it.
So that's going to be 'it" for any depth or even fresness of flavor in the beer...you are limited by, or stuck with, whatever the maltser decided the darker blend of extract should taste like.
But if your Extralight DME has a color of 5 SRMs, you can really get into the recipe and play around with different combinations of grains until you get into the right color and Og range for the style.
It's kind of like making model airplanes....remember the "snap together" types that you started out with? You had maybe 8 pieces; 2 body halves two front wings, 2 rear wings and maybe 2 pieces for a cockpit, or two pieces for landing gear...
But if you got one of those 500 piece b52 bomber kits....you had a much more complex final product.
It's the same with beer...you'll have more depth/complexity of flavor that way.
And you have more control of your recipe. It almost becomes like AG recipe creation in that you start with a base malt (the 2row) as a foundation and build from there.
That's why I don't agree with those folks who say extract brewing is just like openning a can of soup and calling it dinner. Yeah if all you do is open 1 can of extract. But if you start with a an extreemly light base beer, you are striving to create a complex and yet balanced recipe with the steeping or mashing grains.