The New York Times on the case. I think I've made pretty clear my preferences on the topic, but it's always worth saying again: it's most essential for baking, but it's also really handy for anything where weights are involved (like cheese). The only thing remotely new to me here is this tip:
Dave Arnold, director of culinary technology at the French Culinary Institute, recommends that you make a chart with the standard equivalences, and tack it up next to the scale. The conversions sometimes require some math, but there’s a payoff if you can brave it.Hey, I know math! Hmmm.
“If you start cooking that way, it makes your life so much easier,” Mr. Arnold said. “You’ll do everything just so much faster.”
Obviously kind of weird Ruhlman's book Ratio... entirely about cooking by weight... is not mentioned at all. Not exactly the greatest due diligence in evidence there New York Times.