I think the other problem is people expect their first few times cooking to be the equivalent of a restaurant meal. For one thing, the restaurant meals are oft

I think the other problem is people expect their first few times cooking to be the equivalent of a restaurant meal. For one thing, the restaurant meals are often loaded with salt, sugar, butter, or other things our biology makes taste so good, but aren't good for you at all. For another, you gotta start small. Learn the basics, if you will. There's also a difference between, say, when me and my wife make fresh pasta on date night vs when we use dry pasta (or better yet, a chickpea/edamame pasta) for meal prep. The first takes longer (way longer), and is more indulgent, but the second is more practical.