The earlier post reminds me: you should really get a kitchen scale. For baking, there's just no substitute. Depending on weather condidtions and the container you keep it in, the same amount of flour can vary by almost 100% by volume. Professional cooks weigh.

This Oxo scale looks pretty nice, and I'm a big fan of their products, but there are cheaper ones, and you can almost always pick up a bargain at a kitchen outlet store. Things to look for:

1) Taring--you should be able to hit a button and have the scale reset itself to zero before you add the next ingredient. This lets you do everything in one bowl.

2) Both metric and english measurements. That lets you use recipes from around the world.

3) Finely grained measurements--don't buy anything that isn't sensitive to at least a gram/an eighth of an ounce.

4) Good large surface--you don't want to fiddle with it

5) Small footprint--the tall models with artistically architectural bars leading up to a glass platform look cool, but you can't store it anywhere. Go for something that's basically flat and and inch or so thick so you can tuck it away when you're not using it.

6) Volume: for things like stock bones or fruit, it's nice to have a scale that goes up to at least 10 pounds.

We want to hear what you think about this article. Submit a letter to the editor or write to letters@theatlantic.com.