Learning to cook at 12 was a sensory experience. I learned to balance flavors through  trial and error with coaching from my sister or another adult.  Often, we used whatever was available in the kitchen that weekend as ingredients and created a menu.  Instead of recipes, I was provided basic cues to help me achieve the baking goal I used my hands to distinguish  appropriate measurements. I used vision and smell to judge the readiness of a roux, or muffins.