One revolution I have realized in baking is the recent trend to start talking about weight and not volume in recipes for certain dry ingredients like flour. Three cups of fluffy sifted flour is a lot less flour than three cups of densely packed flour. Same with brown sugar, or wondering if you need a “flat teaspoon” vs. a “heaping teaspoon” of something.
Until one day you have to bake 3,000 Stroopwafels to save the local coffee shop** and you realize that your kitchen scale is about to become the stickiest object known to mankind because you don’t know how much more liquids with super high viscosity weigh per liter…
**specific situation may vary based on how many tulips YOUR country produces per square kilometer.
For using volume measurements (weighs are still superior tho) flour shouldn’t be packed in but spooned into the measuring device and leveled with the back of a knife but brown sugar should be packed into the measuring device.
In recipes, they’ll call for a heaped teaspoon or tablespoon, everything else is implied to be leveled, especially leavening agents like baking powder/soda. There’s also an understanding that certain things don’t need as much precision, like adding in flavoring extracts.
I also do really like the nice even 25° increments that recipes align to for farenheight.