Hi SteveM! Welcome to Chef Talk, from one home cook to another. It's amazing how many technical people we have here who also are into cooking. A good many chefs here used to be in IT; some IT people used to cook. Someday someone will do a study and figure that one out!
There's a lot to explore here in terms of forums, as I'm sure you've seen. We non-professionals are welcome to read all we like in the Professionals' forums, but they're off-limits to us non-pros for posting. Of course, everyone participates in the General forums, so those are wide-open. You'll find plenty of interesting stuff in the archives, but also try using the search tool to look up topics of interest. We've been here for over 12 years, so the threads are really rich. (Be sure to check the dates on the posts before you respond, though!) When you bake something interesting, snap a photo and then post it in your photo gallery here. Read up on product reviews before you buy that new piece of equipment or cookbook. There's more, too!
I was a pretty timid baker before I became active here and learned so much from the members here, both professionals and other home cooks. In fact, I've gotten to be a much better cook in general. There aren't a lot of places on line where you can converse with another home cook from Singapore or Budapest and then put an authentic dish from their country on your table a couple of hours later.
We hope you visit often and participate in the community. Welcome!