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There are thousands of cooking blogs -- each week, we bring you highlights from the best. This week, we've got holiday breakfasts on the brain.


"Will it waffle?" Most people wouldn't lose sleep over this question, but Dan Shumski, a digital news editor at The Chicago Tribune, was consumed by it. "I went to bed with the idea for Waffleizer ten times before I realized that it wasn't going to go away the next morning," he explains in an early post.

To help answer his burning question, Dan invited himself and his waffle iron into the kitchens of friends, fellow food bloggers, and restaurant chefs. The first recipe he tackled was a waffleburger, complete with waffled bun, waffled beef and waffled cheese. "Because you could just waffle some hamburger meat, slap it between two buns from a bag and call it a day," he writes. "But then you might as well just cook your hamburger in a frying pan like a normal person. And that's not why we're here."


Dan went on to waffle things like s'mores (s'moreffles), croque madame (the waffled sunny side up egg is especially impressive), falafel (say it with us: fawaffle!), soft pretzels, pizza, doughnuts, macaroni and cheese, even squid salad. That's right. Waffled squid salad, a post he introduces by explaining what an unholy mess the squid made of his waffle iron and how he had to sacrifice a batch of waffles to lift the nasty bits he couldn't scrape out. "The waffles were nothing you'd want to eat," he writes, "but by the time they were done cooking, they had absorbed every bit of squid that was clinging to my waffle iron." Useful advice, even if your burnt bits are more run-of the-mill berries or chocolate, rather than bibimbap or brandade.

Unlike most blogs, this one had a planned end from the outset. "Nothing lasts forever," says Dan. "Answering the question 31 times would not improve the blog." The self-imposed limit to Dan's posts leaves us wishing for more, and lends the project a sense of real purpose -- and what a purpose! Finally we have new ideas (and recipes!) for putting our favorite single-purpose appliance to better use. If you, like us, are anxious to see what Dan will do next, go here and he'll let you know.

  Macaroni & Cheese


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Comments (13)


over 4 years ago luvcookbooks

Meg is a trusted home cook.

waffleized latkes sound fantastic, mrs. larkin. could you waffleize a scone??


over 4 years ago Punk Kin

this gives new meaning to fun with food


over 4 years ago monkeymom

Ever since I had one of the liege style waffles fresh off the iron at Blue Bottle Coffee I have been longing for the recipe, which I'm sure will make me even fatter. So thank you and curse you!


over 4 years ago Loves Food Loves to Eat

OMG! This is amazing! Love it SO MUCH!


over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Love every single idea and photo. Playing with one's food never looked so inviting.


over 4 years ago lapadia

Agree 100% with MrsWheelbarrow, couldn't say it any better!


over 4 years ago mcs3000

HA, love it. Bookmarked his blog. Will be fun to see what's next.


over 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I got such a kick out of this blog over the summer, glad to see it featured! I think my personal favorite was the waffled pizza - though the croque madame was quite the show stopper.


over 4 years ago AmyKlegs

"Will it Waffle?" reminds me of Letterman's bit "Will it Float?" What a great idea!


over 4 years ago theveggie

This has to be the best idea I've seen here. I would love to see a more detailed post about his waffle adventures, but I'll check out the links. This was a nice teaser. I'm inspired.


over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Totally fun. I've been "wafflizing" French toast (didn't realize that was the correct verb for it) since I bought my first waffle iron as a young bride. Just love new ways to make any appliance more multi-purpose. ;o)


over 4 years ago lastnightsdinner

I love it.


over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

This is genius! And here I thought I was being really cutting-edge when I waffleized a latke the other night.....