

The existence of publishers for scientific literature is completely unnecessary in the modern era. They exist only to make profits to continue their existence. They don’t actually provide value anymore when research institutions can just conduct peer review and then let researchers self-publish.
They create negative value (a bottleneck) by limiting who can access research for just… aggregating and hosting articles.
Learn what you need to do to follow recipes, and then you’ll learn the rest over time. Cook things you like to eat.
Don’t get a bunch of junk for your kitchen. You only need basic things and can buy them as you go.
Know what it means to steam, boil, simmer, sautee, bake.
Keep your knives sharp.
Learn the basic cuts (dice = .5 - 2cm cubes, mince = very tiny little pieces, julienne/batonnet/chiffonade - strips of stuff of various sizes).
The key to cutting anything is to break it down into manageable, regular pieces that you can easily turn into cubes or rectangles.
Since you have difficulty tasting:
Don’t over-salt. You can always add more, but you can’t remove it.
Acidity and fat are important to make food taste good. Vinegar is often a hack to make food taste better.
Adding MSG to your food is also a great way to make it taste better.
Learn what herbs and spices belong in different kinds of food. Some can go in a lot of different cuisines and dishes - like salt, pepper, garlic, onion, parsley, and chives. But others have more niche uses, and some combinations are very typical of specific cuisines. Buy individual spices, not spice mixes. Dry spices are stronger than fresh spices, so if substituting dried for fresh, you will use less than you would use if they were fresh.
The head chef of Alethea (3 star michelin restaurant) totally lost his sense of taste for years and still ran one of the best restaurants in the world.