How can I make a homemade latte taste like a restaurant one?
I find that the milk/foam is the thing that makes all the difference. Most of the domestic coffee machines make a poor job of frothing the milk for Lattes and cappuccinos. I use a steel milk frothing pan like this one:

http://www.saltandpepper.co.uk/cook_shop/brand/Judge/Milk+Preparation,195/2507

I bought mine in Italy 10 years or so ago but I have seen them on our high street since then. It goes on your hob where the milk, UHT or Semi skimmed seems to give the best foam, is heated till it is hot but not boiling and then you use the hand pump to force air through the hot milk and make it thick and foamy, this takes about 15 seconds. I then sugar my black espresso and pour it through the milk to make latte.