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Although it's pretty unnecessary in cooking-by-feel preps, a spoon scale could be helpful in more elaborate baking projects. As I think you've mentioned, weight is far more reliable than volume in pastry, where the chemistry needs to be far more precise. Though less practical for flour or sugar or other things used in large quantities, it could be really helpful smaller quantities like baking powder, yeast, baking soda, oils or essences, etc. Or for baking small-scale. It's kind of expensive though, so I probably wouldn't by one myself, but would be quite happy to get it as a gift--which is saying something, considering I am notoriously cautious of what other people think deserves to clutter my very limited counter, cabinet, and drawer space.

I tried to vote "hot!" but I'm not able to click on "answer survey." Anyway, I measure spices when baking bread so I could definitely use this, but I don't really need it because my digital scale will do this for me. Just put a small bowl on it, press tare and it'll weigh in grams or ounces.

SJBreeze, do you find you have better luck with bread when you measure the spices? I don't bake bread often and usually just spice to taste with cookies and cakes (and dinner). Does it make a huge difference?

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Those chefs practicing molecular cooking (I think that's the proper term these days...) would find this particularly useful, as you often add a tiny amount of a particular additive as a fractional percentage of total ingredient weight.

Haha spiralcma....that was my first thought, too.

I'm a cooking-by-feel girl (or, as I call it, "cooking by ear"), so I was all set to click NOT. But then I realized something. For those of us who do cook by ear, this might actually be useful for writing recipes. I don't know; I find it really difficult to gauge the amounts of spices and things I use (as I typically use either a normal spoon or my hand as my measuring device) and could see this being a cool, non-intrusive tool for nailing those numbers down.