Liège waffles, which have rough edges and are made with a heavier dough (more like cookie dough), contain clumps of pearl sugar that gives them a nice crunch. Brussels waffles are lighter, stand taller, have deeper holes, and proudly show off neat square corners. Belgians react strongly when asked which is best, but their answers vary. After a thorough study, I prefer the Liège with its surprise sugar crystals and fun, free form. The walk-up stands have waffles partially cooked and then warm them up and sprinkle them with powdered sugar when you order.
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