Differing opinions on flour measurements highlight a lack of understanding of the average cook on the part of recipe writers. (Micah Fluellen / For The Times) This is the second article in a series ...

Q: I have a kitchen scale and use it successfully. However, what should I do with most of my recipes, which are measured by volume, not weight? How can I do an accurate conversion — perhaps use 125 ...

This is the second article in a series giving you a behind-the-scenes look into the hows and whys of the decisions that go into our recipe writing at the L.A. Times. A reader recently asked me, after ...