It's hard learning at first because there are heaps of little things to watch out for that may not be completely obvious, and the only way to know about hem is to make the mistakes.
For example, to make a sauce or soup thicker, you would first mix corn starch with water, then add it in to the sauce. A rookie mistake is to chuck in the corner starch directly in, which results in cornstarch clumps.
But once you learn the essentials of each type of dish roughly, it gets a lot easier.
Start cooking by trying to make soups. They are very hard to stuff up and are a good way of learning the basics about each ingredient and which order to throw things in the pan/pot.
For example, you would throw onions in a pan first and then add garlic when they start to turn translucent because the garlic pieces will cook faster than the onion, so if you add them first, the garlic will burn before the onions even start browning.
Experiment! Go by ear! (or tongue haha).
