In the US, most people cook almost entirely by volume. You buy a set of measuring spoons (1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, 1/2 tablespoon, 1 tablespoon [and since I can tell you were dying to know, 3 teaspoons = 1 tablespoon]) which are of very specific, standardized volumes (not just spoons you pull out of your silverware drawer) and a set of measuring cups (1/4 cup, 1/3 cup, 1/2 cup, 1 cup, which are also not just cups you get out of your cupboard). These tools are used specifically for measuring ingredients and have no other purpose except to take up space in your kitchen. You can search amazon.com for measuring cups and spoons to see what they look like.
You haven’t lived until you’ve made a recipe that not only uses every size of measuring utensil you have, but also requires you to wash some of them in order to use them twice! Good times… :wry grin: As a result, baking (which is basically chemistry) can seem like black magic in the US, depending on how densely packed your ingredients are and even variables like how humid the air is that day!
Learning to cook by weight rather than volume was a revelation for me. Not only did it take the guesswork out of baking, but there are way fewer dishes to wash!!!