I think there's a common thought that baking requires very precise measurements - which might be putting you off to make desserts. But there's been many times I've worked with just a scale, sans recipe, and it turned out just fine. Ratios, dear reader, ratios are key.

Savoury foods have a wide window of tasting great to okay and are much easier to tweak it to what you have in your pantry and what your tastes are. Which is why I don't think there doesn't necessarily need to be measurements for cooking savoury foods - just ingredients. Taste along the way and you'll have your success.