Does cooking a meat with the bone in taste differently than cooking the same cut without the bone?

Yes, I think you get more rich flavor from cooking it with the bone. Fats and juices from the bone add depth. However, there are cuts that you don’t get a bone with like a rolled rib roast and they taste fine.

I’m thinking of making a ham for Christmas dinner. My daughter made one once, and OMG. It was the best ham I have ever tasted. Juicy even. I wondered if the bone it contributed to it (although she is a fantabulous cooker of all kinds of meat. Her meats come out looking like what you see in commercials. Cut into her turkey and the juices just flow out!)

I asked her how she did it. Low and slow, always covered, until internal temp hits 165. When you take the temp be careful not to hit the bone because it can cause the meat to start drying out. I thought that was interesting.

Yes, I’m going to cut the bones off the standing rib roast (in one piece) and put them back on with butcher twine. (It is easier to cut slices without bones).
I’ll put some steak rub between the bones and meat; also on the rest of the roast.

Same thing with chicken, thighs with bones are more tasty than just the thigh meat.

Yes, so I’ve heard from cooking experts.

Yes. For years I used to buy boneless pork chops—I was such a fool. Now I always get the bone-in chops. Also, one of the most incredible meals is using a pork shoulder with the bone in. Find a “good recipe”: https://www.bbcgoodfood.com/recipes/2221674/pork-with-paprika-and-olives for a low temp slow cook in a Dutch oven, and let it simmer all day until it’s falling apart. Amazing, and affordable.