Given the background description of some cooking related query, summarize the question into a title

[EX Q]: Broadly speaking UK recipes will specify amounts by weight (lbs/ounces or metric), whereas American recipes will specify amounts by volume (cups).Is there an explanation for how the two different approaches arose in the first place? I'm not talking about whether or not metric is used, but specifically about volume versus weight.
[EX A]: Cups v. weighing scales - is there an historical explanation?

[EX Q]: I always keep bread around, home-made or otherwise. Is there a way to keep it from molding, or at least delay the process?I've tried the fridge with some success (extra day or two), but I don't like my bread that cold to eat.I've tried zip-top bags with no success (seems to mold faster).Bread-box didn't seem to make any difference in time.Thanks
[EX A]: delaying moldy bread

[EX Q]: If I have some fresh, raw corn on the cob, how do I roast the corn kernels so that they can be used as croutons or eaten as a salty-snack? I don't want to make popcorn, but something that looks like these
[EX A]:
How to make corn nuts from fresh corn on the cob