My goal is to be a source of professional recipes written by weight, instead of by volume.

Why by weight, instead of good ‘ole spoons and cups?

All measuring cups are not manufactured to the same specs, and some people level off measuring cups, some use them “heaping” full, some people measure flour that has been sifted or compacted over time - in nutshell, measuring by volume will give you inconsistent, imprecise results.

Professional recipes, even in the USA, will always list ingredients by weight, allowing for consistent results.

And….that’s how the rest of the world does it; many of us are still cooking like in pioneer days, where using kitchen cup was the only way to somewhat standardize and communicate a recipe.

Tutorials and recipes are only available for members, but don’t worry, it’s entirely free!

The only thing I ask is that you allow me to send you a nice email from time to time; believe me, signing up is worth it!