Why Do We Eat Raw Cookie Dough?

Why Do We Eat Raw Cookie Dough?

Table for One is a column by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.


When Kristen Tomlan started her edible cookie dough company, , in 2014, she was mailing orders out of her Brooklyn apartment. Fast forward to five years later, in 2019: Now she has a thriving e-commerce business, one of the trendiest brick-and-mortar stores in the Village, and a brand new cookbook filled with over 100 cookie dough recipes that are “safe to eat” (meaning the eggs are pasteurized and any grains, such as flour, are heat-treated).

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