Almost a decade ago, I wrote a piece for TheConversation.com on the (manageable) risks of raw cookie dough (theconversation.com/why-public-h...). It went viral and has something like 400k views. But, the world of dough has changed, so it seemed like a good time for a revision. Enjoy!
Public health professor Brian Zikmund-Fisher breaks down the risks from raw eggs and flour in homemade dough—and explains why store-bought "ready to eat" options are now his go-to for satisfying cravi...
