Food scales are one of those things that often seems to be all or nothing. Some people use it exclusively, whether to accurately size food portions or because they like the precision, while others feel like it's an extra step that doesn't make a big enough difference to bother with. I tend to fall into the latter category, eyeballing the ingredients as I add them or using traditional measuring cups and spoons.
But this article from Slate is making me rethink this approach, especially with baking. Michael Ruhlman's point that five cups of flour can be anywhere from 20 to 30 ounces makes it hard to deny that weight, rather than volume, is the way to go, especially in recipes where the proportions of ingredients make a big difference in the final product.
Do you measure by weight or volume? When do you use a food scale?