Please do! Googling only found Jonathan Gold's description:
"it was almost as if I had never tasted a waffle at all. Because Brown Sugar’s waffles, so violently risen that it is as if the batter had tried to lift itself from the devilishly hot waffle iron toward the firmament, are so light and so crisp that they are almost a different species, waffles wrenched into the next state in their development."
It should be in the August 2009 issue, but it doesn't show up on Epicurious.
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...