Ounces and Grams: Why Mass Is Not the Best Way to List Ingredients

In my book and on this site, we use a mix of volume and mass units in recipes. This can upset certain science-minded folk: Units of mass are inherently more precise than units of volume, so we ought to use the system of measurement that is most precise, right? Not only do I disagree with this perspective, I believe that more often than not, in cooking, using mass can actually lead to less consistent results. Here's why.

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