On this episode of Our American Stories, before Fannie Farmer, home cooking relied on instinct and improvisation. 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. Ken Albala, professor of history and food studies at the University of the Pacific, shares how Farmer’s legacy shaped modern cooking.

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