Proof that I'm addicted to Liege waffles: I just Googled where I can get pearl sugar in the Boston area. (FYI, it's available at Christina's Spice & Specialty Food.)
It all started with Saus. This Belgian street food snack bar, which is wedged alongside the famous Union Oyster House on a busy, cobblestoned block of Government Center, introduced Boston to the yeasted Dutch waffle. These are not the light, puffy kind that's meant to be eaten for breakfast with gobs of butter and maple syrup, but rather the thick, bready, attractively ragged-looking slabs that are lightly dusted with powdered sugar, and traditionally enjoyed as afternoon sweets.
The made-to-order dough comes off the iron shaded a deep golden brown, crisp at the edges, and tender-chewy within. And because those irregular snow-white lumps of pearl sugar in the dough don't melt, each waffle ($3.75) is riddled with addictively crunchy pockets.
They're perfect for munching as is, but if you're the type that likes to dunk, the young trio behind Saus has you covered with their four homemade waffle dipping sauces ($0.75): chocolate-y Nutella, bright berry berry, tangy lemon cream, and the top-seller: salted caramel.
About the author: Liz Bomze lives in Brookline, MA, and works as the Associate Features Editor for Cook's Illustrated Magazine. In her free time, she freelances regularly for the Boston Globe, Boston Magazine, the Improper Bostonian, and Martha's Vineyard Magazine; practices bread-baking and canning; takes photos; reads; and watches baseball. Top 5 foods: fresh noodles, gravlax, sour cherry pie, burrata, ma po tofu.