I read this piece in the New York Times, about the desirability of using weights, not volumes to measure ingredients when it first came out a month ago. And naturally ignored it; I mean, who needs to be told that? But today, when I went to print it out for some people who might need to be told just that, I discovered this perfect, perfect illustration of just why you should use weights, not volumes.
Correction: September 28, 2011
The De Gustibus column on Sept. 14, about using scales to weigh recipe ingredients, misstated the weight of a cup of sugar. It is about 200 grams, not 225 grams.
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