Food Network Kitchens’ Waffle Iron Hits and Misses

by in How-to, November 6th, 2013

Food Network Kitchens' Waffle Iron Hits and Missesby Heather Ramsdell and Rupa Bhattacharya

While we were working on the waffle project, we got really into waffling. We were waffling foods left and right to see what waffling’s magical crispifying effect improved (and what it didn’t). Here are some of their stories:

EggsEggs: Scrambled eggs came out well. They come off in a single piece, perfect for an egg sandwich.

Waffled BaconBacon: It cooked, but without any extra crispiness. It’s easier (and less dangerous) in a pan.

Waffled BagelBagels: Success! The bagel’s new divots held cream cheese and butter puddles nicely.

Waffled FriesFrench Fries: Don’t bother. They’re called fries for a reason.

Waffled RavioliPackaged Ravioli: These dried out and got strangely chewy. Return to sender.

Waffled DoughnutDoughnut: Win! You can’t be mad at hot doughnuts with crispy divots.

Puff Pastry: Meet the Puffle. Waffling raw puff pastry dough was the biggest success of all. It got crispy, buttery and completely delicious. We think the Puffle’s the next Cronut™.

Click through our gallery for the full rundown of waffled hits and misses and check out 12 winning waffled recipes, plus eight more classic and creative waffles.

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