Hello lcelenejospin- welcome to Chef Talk.
I'm not sure why you chose the designation "food writer" when you know so little about cooking. But reading and participating here will certainly increase your knowledge about food, and provide confidence to try new things. Our members are home cooks (like me) as well as professionals. You're welcome to read everything here, but be aware that the Professionals' forums are "read only" for us non-professionals.
Is there anything in particular you'd like to know more about, or to be able to cook?
If you have questions about the site, don't hesitate to contact any of the moderators (myself included). We're here to help.
Welcome!
Mezzaluna