It's a no-brainer: Most recipes need exact measurements. But do you have what it takes to tackle that cookie recipe? Maybe, maybe not.
With NYC apartments being so tiny and kitchen cupboard space being non-existent, some of you might be relying on your liquid measuring cup to appraise how much sugar or flour you need, which would make Alton Brown cringe! The difference isn't so much about the volume - pour flour into a liquid cup measure, you'll still end up with a cup of flour - but the measuring accuracy, which is essential for baked goods.
Graded, dry measuring cups allow you to scoop and level dry ingredients, as the proper way to measure is to scoop the graded cup into a bag of sugar/flour/other dry ingredient and then level the top with a knife, which can't be done with a liquid measuring cup. Similarly, you can't measure liquids in dry measure cups. The liquid measure is usually clear (and made from Pyrex), enabling the cook to pour the liquid into the measuring cup with room enough at the top to prevent spillage.
One good tip for measuring sticky substances, like honey: Spray the inside of the liquid cup with nonstick cooking spray, so they won't stick. And stop relying on one of your soup spoon - pick up a set of measuring spoons that ranges from 1/8 teaspoon to 1 tablespoon will definitely cover you. If you make the investment and use the right measuring tools, your recipes, and potentially your guests, will thank you.