On this episode of Our American Stories, home cooking relied on instinct and improvisation until Fannie Farmer. With the release of The Boston Cooking-School Cook Book, she introduced standardized measurements that revolutionized American kitchens. Her push for precision brought consistency to everyday meals and gave home cooks the confidence to follow reliable, repeatable recipes. Our own Greg Hengler and Ken Albala, professor of history and food studies at the University of the Pacific, share the story of how Farmer’s legacy shaped modern cooking.

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