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I think all the best advice has been given already. A good, sharp knife is essensial, like Ratman mentioned, get a good knife, a good steel and a sharpening stone, use the steel after you've sharpened the knife on the stone to hone the edge. Using a dull knife makes life miserable, not only does the food come out ugly, you can squish out valuable nutrients too.
Go into the grocery store with some idea of what you're making for the week, that way you avoid having to run out to get one or two ingredients or even worse, throwing something away because it went bad before you can use it.
Other than that, the key is practise, and don't be afraid to experiment, try a recipe as written once, then do it your way next. Before you know it you'll be able to cook in your sleep.
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