Everybody should know how to cook. More than just providing you with nutrition, food is a fundamental expression of what it is to be alive, and unlike breathing and shelter, it's one we can all express ourselves through. Though if you count clothes as shelter, we can do that too, but that's for a later post.
Cooking is really easy. Many people are afraid of it for some reason, but you shouldn't be. You can start out just cooking for yourself, and then there's not even the chance of embarrassing yourself.
If you've never cooked before, get yourself a good frying pan and some nice oil (I like grassfed butter, but some like coconut oil or olive oil. Olive oil is pretty flavorful, so it's best to use either extra virgin or only use it in dishes where it matches, like Italian food). That plus a knife, cutting board, and spatula, will get you very far. Oh, also a little bit of salt for every dish.
The key to getting better at cooking is experimenting. This means that whenever you think "hmm I wonder if X would go well in this", try it! Also, taste everything you make all the time.
The easiest way to make any vegetable delicious is to cut it into pieces small enough that it can be cooked effectively in the pan (so for instance, peas are fine as is, but a zucchini needs to be sliced or dice) and then cook it in butter on low heat until it's warm.
Never boil anything. It sucks all the nutrition and flavor out of it and ruins the texture. The only exception is if you're making a soup-the nutrition and flavor go into the water, so if you're going to drink that water, that's okay.
Here's how to make the perfect steak: put the steak on the counter from the fridge. Hopefully it's about room temperature, but as long as it's not frozen that's okay.. Rub salt on it. Wait 8 minutes. Flip it over and rub salt on it. Wait 8 minutes. Put some butter in a frying pan and put it on medium-high heat. Wait until it's hot enough that a drop of water will immediately start boiling when dropped into the pan. Then put the steak in there. Wait a few minutes, then flip it over. It should have a nice brown crust on it. If it doesn't, you didn't wait long enough. Wait a few minutes, take it off, and eat. How long you wait depends on how much you want it cooked. I recommend pressing on the steak, guessing how cooked it is based on how soft it is, slicing into the steak to see how cooked it actually is, and then using this to train yourself to judge based on feel. If you want to make gravy, mix water, corn starch, and black pepper in a bowl. Take the steak off the frying pan, then pour that mixture in the pan. This will deglaze it: the water will boil, pulling the delicious bits of left-behind steak into it, the corn starch will thicken it, and it will turn into delicious gravy. Pour into it into a serving dish or over your food before it burns.
Caramelized onions are awesome and go in tons of things. Dice an onion, put it on low heat with lots of butter for a million years.
Stir-Fry: to make a stir fry, just drop some thin-sliced meat in there, cook it, add veggies (the harder the veg starts the longer it needs to cook), stir that shit around. Garlic is great in tons of different stir fries, and fat soluble, but burns easily. Ginger is great if you want to be more Asian style, and water soluble, so when you add that you'll probably need to add a little water, which should boil quickly, infusing the veg with the ginger flavor. Add whatever other herbs you want: chilis or whatever. Protip: since ginger is water soluble, you can make awesome ginger tea by just dropping some chopped up ginger in a teacup with some boiling water, maybe adding some honey.
Curries are just stir-fries with coconut milk. If you want it to be a Thai curry, add lemongrass and chilis. If you want it to be an Indian curry, add yoghurt and turmeric. There's a lot more to this, but you'd be amazed at how quickly this distinguishes into three very different dishes from such simple extra steps.
Now you know some basics. I just taught you some really simple, entry-level shit, but it will make you better than most people at cooking. If you try each one a few times, experiment each time, improve your practical skills (knifework, knowing how long to cook different vegetables and meats, etc), and try a bunch of different herbs, then you will be able to make these things pretty well, and in a wide variety, depending on what ingredients you have available. It's amazing how many dishes are just a variation on these: bolognaise sauce is just a stir fry with ground beef, tomatoes, and basil and oregano, for instance. You're getting tired of making the same few dishes tons of times, and even with the limitless variation, none of it is too exceptionally different, so you want to branch out. That's great! Grab some cook books and flip through them and try to find something that looks different from what you're used to, challenging, and awesome. The main thing is to keep experimenting.
How to add depth to your dishes: add the herbs and spices at different times. That is, add the same herb more than once. Fresh turmeric tastes different from turmeric that has been cooked in oil for 15 minutes tastes different from turmeric that has been cooked for 5 minutes. If you have all three in a dish, your dish has three varieties of the same flavor, and tastes a lot deeper-it becomes more of a cohesive melange.
So what next?
The best guide to experimenting is The Flavor Bible. I strongly recommend it. It's a great big list of flavors with ones they go with. You can create entire new dishes just by looking up an ingredient, finding one thing that goes with it, then looking that up, finding something that goes with that, and then taking all three and making your dish based around them. I wish I had my copy with me so I could give an example, but sadly I do not. That's its one major downside: it is a gigantic, glossy paper book, so it is heavy as the dickens, and the Kindle version of it is catastrophically formatted, to the point of complete unusability. So it isn't very convenient for chronic travellers such as myself.
That should be enough information to get you started on your journey to actually cook well. Remember, the key here, as in everything else, is deliberate practice, combined with experimentation and constantly seeking to learn more about your craft. It should be easier with cooking than with most fields, because you constantly get tasty tasty data from your experiments!
A parting thought: when you read a recipe, don't pay attention to the ingredient proportions. That is, don't bother measuring out a teaspoon, just use a dash. You'll want to adjust it anyways, for personal preferences and strength of the ingredients you have on hand, etc. Don't be afraid to make substitutions! Note that this does not apply when baking, which is a completely different beast. Stovetop cooking is very much an art, to baking's exact science.