I've been thinking about this over the past few weeks after chatting with some of my friends about this.

For some framing:
I grew up with my parents not encouraging me to learn to cook and my Mom actively refusing to have myself or my brother in the kitchen because we always "made a mess". Before I moved out to university I'd only ever cooked a couple of meals beyond warming things up or instant ramen + grilling meat. I also learned how to carve a turkey/bird because that would be expected of me at a family gathering later on. At university we had the mandatory freshman meal plan my first year and I lived in my fraternity for three years where we had a cook at our house when school was in session.

It wasn't until I moved in with my girlfriend, now wife, where I started cooking. Learning from either recipes, or watching my wife cook things and asking her how she prepared a dish so I could try to make it. Nowadays I like cooking breakfast foods especially on the weekend when I don't have to get my oldest off to school and have more time since my wife doesn't like to wake up early.

When chatting with my guy friends who are around my age (late 20s/early 30s) I've found a lot of them don't cook much or say they don't know how. Many of them eat out regularly/order delivery or buy instant meals.

Knowing my parents, if I had had a sister growing up she would have been encouraged to learn to cook unlike my brother and I. My wife and her siblings all learned through helping my mother in law prepare food in the kitchen.

This got me curious for a wider perspective on this from other men:

Do you "know" how to cook or are you comfortable cooking for yourself, for others?
Were you encouraged to learn how to cook growing up or did you learn as an adult?
Do you have any favorite or signature dishes you prepare?

This is a question I've been wondering about for a while as a home baker and amateur food scientist. Why do recipes for whipped, fluffy desert components like whipped cream or buttercream icing always seem to call for powdered sugar? If I want to add sugar to a something, why would I also want to add the anti-caking agent (usually starch I think) for powdered sugar as well? Is that starch actually something beneficial for a whipped desert? Because as far as I can tell, the only time powdered sugar makes sense is when it's dusted on top of something or incorporated into a desert that is being mixed by hand and doesn't have the shear of a mixer to dissolve or emulsify the granulated sugar. And I've never had any issues just using regular granulated sugar and honestly prefer it to powdered sugar for icings, whipped cream and the like. If a recipe calls for powdered sugar, but it's being combined with a mixer or beaters I just use regular sugar and the results are great.

Anyone have any thoughts or experience as to what I'm overlooking? Or is it just a hold over from a time when electric mixers weren't common and you needed a finer sugar to incorporate the sugar by hand?