Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

A Liège waffle is what you get when you jam a sweet brioche dough into a waffle iron: Waffles with a sugary, deeply caramelized exterior that gives way to a feathery, delicate crumb, studded with little nuggets of semi-caramelized pearl sugar.  These are real-deal Belgian waffles, not the kind of waffles Americans think of when they order a <a href="https://www.chefsteps.com/recipes/diner-style-waffles">“Belgian” waffle at a diner</a>. They also aren’t really a breakfast thing. They’re rich, but not heavy; sweet, but never cloyingly so; they have the unmistakable funky character and complexity of a yeasted dough; and they’re a treat meant to be eaten on the street, not at the breakfast table. They don’t need toppings, other than an optional dusting of powdered sugar. They don’t even need a plate: Just grab one fresh out of the iron, and you’ve got a one-way ticket to one of the best snacks Belgium has to offer.

Liège Waffles