I may be in the minority, but I vastly prefer measuring by weight to measuring by volume when I cook. Unfortunately, very few recipes written for home cooks include weights for ingredients other than proteins and produce. I sigh when I think how much easier it is to accurately weigh flour, shortening, brown sugar, etc. than to do a good job of measuring those things by volume!
Happily, I've found a great resource to help me do the measure-by-weight thing. The King Arthur Flour website has a very extensive list of volume to weight conversions. You can see it here:
http://www.kingarthurflo...master-weight-chart.html
Of course it would be even better if it had grams in addition to ounces, but I still find it quite useful. Perhaps some other folks here would too. Enjoy!