I would like to hear how you all assure yourself that your measuring implements are accurate. When a recent rhubarb pie bubbled over, I decided to check my equipment to see if I had mismeasured any of the ingredients because of it. I'm mostly concerned about this issue when I bake and am in a higher state of anxiety about precision. What I found is that a couple of my measuring cups were off in that they did not match each other (one was off 25 ml). Fortunately for dry ingredients I have a triple beam scale that I can use as my reference point when necessary, but it's a pain to set the tare so I have a Salton for ordinary use. How do you recalibrate an electronic scale such as a Salton if it needs it. I don't see anything on it that allows for readjustment. And as far as dry measurements are concerned, the weight:volume ratio changes with the item. A Tbs or cup of sugar will not weigh the same as corn starch. So how do you determine that the cups and spoons you are using are accurate. What is your reference point. When I have a recipe that gives weight and volume measurements, there is no problem, I just follow the weights. But most American recipes are given in volume and I don't have that option. Lastly, to broach a subject that leaves me totally in the dark. I understand some of the British measurements are different from US and Continental. Could someone straighten me out on that?