I've come to a point where I can whip up a recipe and improvise some, but that's after years of following recipes, experimenting and eating a fair share of disappointing meals.
Learn the fundamentals. Binging With Babish on YouTube is an excellent show to learn with its Basics With Babish series.
There are methods to help. Over cooking vs undercooking is because of guesswork. Remove that by buying an Instant Read thermometer. Over and under season? Taste as you go, add more seasoning if it needs it.
Also, make sure you find a consistently good recipe. Allrecipes is a crapshoot even though it's consistently a top Google search. Another poster mentioned Kenji Lopez who tests the crap out of his recipes. I'd also recommend Alton Brown having solid but accessible recipes. America's Test Kitchen/Cook's Illustrated and Bon Apetit for when you're getting more advanced. More beginner friendly stuff like Budget Bytes tends to be less flavorful, but typically simple enough and cheap enough you don't feel bad screwing up.
Basics with Babish is decent, at least the early episodes, for helping explain and visualize some of the basic skills.
But again, it's a skill that requires practice. I've been cooking consistently for years and I still can't spin up a recipe from memory or by feel. I mostly rely on trusted recipes and maybe do my own riff if I've done something similar before.
Cook with stuff you like! That way even if you screw it up you're left with stuff you mostly don't mind. Can't count the number of times I've screwed up meat sauce, and ended up eating a pound of meaty-tomato slop that tasted just fine albeit wasn't recognizable as any type of dish.
Also go easy on yourself. Recognize that this is a whole skill set that people spend their whole lives cultivating (just like software). You'll start to develop an intuition.
Make sure you have the right equipment you need too. I probably spent two years thinking I couldn't make eggs, turns out my pan was warped.
https://shop.americastestkitchen.com/special-issues/cook-s-i...
My only complaint is sometimes they are way more steps and more exspensive sets of ingredients than other recipes. But often it's worth it for vastly superior results.
That's why I liked Serious Eat's Food Lab where Kenji also breaks stuff down but in an accessible set of recipes. Similar to Alton Brown's Good Eats, also a great resource if you like understanding the chemistry going on in your cooking!
A lot of recipes you find online are really guestimates on the amounts, so you never get the same result as the author. People are very bad about guestimating volumes, like "about 2 tablespoons of oil" when they really used half a cup.
Or high-heat nonstick cooking with like one teaspoon of oil in the pan, heating it to nigh-smoke before adding anything else. LOL. Or steel or cast-iron temp + fat combos that make no sense and are guaranteed to give you a bad time. Either lots and lots of recipes are nonsense on this front, requiring modification of one form or another to be reasonable, or these people have magical pans that I do not.
As for overcook / undercook as other have suggested, get a good stick thermometer and use it religiously. I have cooked since I was 8 years old in a family of excellent cooks and went to culinary school and to this day I still use a thermometer.
Also, can’t more highly recommend reading anything by Kenji Alt Lopez. A google of nearly any food you want to cook plus “kenji” will lead you to accurate, well explained, scientific based approach to cooking it. Or just pick up a copy of the Food Lab.
You're learning after-all, and learning while hungry is not a good combination. If you burn the food and then have to eat it, you're going to have a bad time, negative reinforcement, etc. Order something else, like pizza, munch on that as you learn this new skill of cooking.