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Alicorn comments on Learned Blankness - Less Wrong
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Cooking is a lot like computing in reverse. Instead of being the programmer, you're the cpu. Follow the program, and you'll end up with the result the recipe provides.
The part of cooking where people look like they're just tossing things together is much more advanced. Cuddle your recipe book while you cook, it's your best friend.
I really recommend 'The Joy of Cooking' as a good book to start with, especially older editions. My 'acid test' of a general-purpose cookbook is if it has a real recipe for cream of mushroom soup or if it just says 'add 1 can'. The older editions have the real recipe, as well as massive amounts of information not only about food but also about how to serve it.
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Why is this? It seems that people often cling to the "old way" of doing things even if the new way is faster and better because of some emotional attachment to the way they have always done things. No idea if this applies to you, but as someone who never cooks I'm wondering if this makes some real difference.
You can adjust recipes. It is hard to adjust cans. For instance, I think I would find that many commercially available mushroom soups use chicken stock. I can use vegetable or mushroom stock if I make it myself. (Or I did before I detected my mushroom allergy, anyway.)
It wouldn't surprise me to find out that there's a way to make 'partially hydrogenated vegetable and/or soy bean oil' stock.
Edit - please disregard this post