Here are our no-fail ways to measure dry and liquid ingredients.
Our preferred method for measuring dry ingredients is to "dip and sweep." This method reliably yields a 5-ounce cup of unbleached all-purpose flour and a 7-ounce cup of granulated sugar. Dip the measuring cup into the container and scoop up the ingredients in a heaping mound. Use a straight edge to sweep off the excess, letting it fall back into the container. For absolute reliability, always weigh flour and sugar when baking.
To measure liquid ingredients, use a liquid measuring cup set on the counter and lean down to read the measurement at eye level. When emptying the measuring cup, use a rubber spatula to scrape it clean.