So you're making cookies, cake, etc. Do you taste your raw dough or do you refrain?
(I taste it, though I'm not one of those people who think the dough is better than the baked product. I just like to make sure it tastes the way I want it to before it goes in the oven, though admittedly this is hard to do with cakes. So I guess I taste the cake dough just because it's there.)