My grandmother taught me some basics.

I learned more through trial and error largely in early adolescence. Without outing myself here, let's just say that family circumstances meant that I was cooking for myself and siblings by age 14.

I worked in a food service setting one summer and still make some of those recipes.

The rest is what I taught myself using cookbooks, cooking shows, and asking friends how they make things.

The internet is a huge help. I made Indian food this weekend using recipes and a little help from this forum.

Self taught from age 10. Read cook books like they are novels.

This question implies I can cook now, which I can't really. Since graduating college I have - out of necessity - learned to prepare food and to judge times in order to get a meal on the able. But I still can't really 'cook' - I'm not creative, I generally follow recipes closely, I have none of that intuitive cooking knowledge that folks upthread have talked about. Cooking for me is a necessary evil because we all have to eat, but I don't particularly enjoy it. That said, since I at one point had to look in a cookbook to scramble an egg, I've definitely improved. Mainly through following recipes and trial and error.

Now baking is different - that I'm down with. I baked with my Mom as a kid, but more importantly between work and academics I spent about 10 years as a lab scientist, so I'm very comfortable with precise measurements and following instructions closely.

5 years of Home Ec, The last two were only for advanced cooking, baking, sewing and health issue classes.

It's too bad they don't teach that anymore. Liberal feminists made sure it went away. Stupid bitches.

Another cookbook that gives you technique, not just recipes, is Essentials of Classic Italian Cooking by Marcela Hazan. Amazing book.

I also love the Joy of Cooking, like lots of other posters -- I have a treasured blue-covered copy of the original, which I like better than the new version.

From helping my parents in the kitchen as a kid, then the Joy of Cooking + trial and error. I eventually also became a foodnetwork junkie. I especially love to use Giada and Ina recipes.

Internet...recently had to learn when I decided to SAHM. I only pick the easy recipes (5 major ingredients or less - excludes spices/herbs). there's another thread somewhere about easy recipes with 5 ing. or less. Good one.

Anonymous wrote:

Anonymous wrote:Trial and error. Mostly error.

+1. Recipes and experience.

Yes. Relax and realize that, unless you're *baking*, where ingredient proportions can make or break a recipe, you're unlikely to really break anything no matter what you do.

I posted earlier, but wanted to add- I pay really close attention to flavor combinations when I'm eating in restaurants. I read the descriptions of everything on the menu, and think about what flavors I like together. I use those combinations as inspiration for my own cooking later.