"Eyeballing" your cooking

When you cook, do you always measure your ingredients, taste and add as you go, or do a little of both? My usual rule is that "make-or-break" ingredients that really change the consistency of a dish, like baking soda in pastries, get measured, while flavor ingredients, like herbs, spices, vegetables, cheeses, and any others get eyeballed or tasted. What do you do?

 

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