cook
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.
Autumn Cheesecake
Banana Cake
Butter Cookies
Chestnut Tarts (Mont Blanc)
Chestnut Mango Mousse
Chestnut Roll Cake
Chiffon Cake
Choux Pastry
Cookies & Cream Mousse
Fruit Tart
Japanese Cheesecake
Matcha Baileys Entremet
Mini Croquembouche
Silk Meringue Buttercream
Purple Sweet Potato Chiffon
Orange Sweet Potato Chiffon
Peanut Butter Cookies
Pocky
Vicki's Japanese Cheesecake
Waffles
Banana Cake
Butter Cookies
Chestnut Tarts (Mont Blanc)
Chestnut Mango Mousse
Chestnut Roll Cake
Chiffon Cake
Choux Pastry
Cookies & Cream Mousse
Fruit Tart
Japanese Cheesecake
Matcha Baileys Entremet
Mini Croquembouche
Silk Meringue Buttercream
Purple Sweet Potato Chiffon
Orange Sweet Potato Chiffon
Peanut Butter Cookies
Pocky
Vicki's Japanese Cheesecake
Waffles
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.