You may have noticed that I’ve recently switched to measuring most ingredients by mass rather than by volume (grams/ounces vs cups). I did this because using volumetric measurements is horribly inaccurate and can totally ruin a dish. Have you ever had a cake that didn’t turn out quite right? Or a dish that had way too much/too little herbs? Chances are it wasn’t an error with the recipe, but rather a problem with the way the ingredients were measured. This week over at PBS I explain my rationale as well as why you should go out and buy yourself a digital scale today if you don’t already own one.