Yes! I really wish this would catch on in the U.S. It's a slow climb, but I think weighing is catching on. The NY Times has been giving its baking recipes with weights for the last few years -- that's a big help. I think even for people who aren't sticklers for accuracy, the argument about being able to scale up/down a recipe so easily is a powerful one. Who hasn't wanted to halve a recipe sometimes? (I've even been known to weigh out an egg and then just use half of it, although I know that might be getting a little extreme.)

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