"I always trust Alton Brown and the research he puts into and explains in his recipes. This time, however, I was sadly disappointed in the end product. I am trained in the culinary arts and feel qualified to say I followed his recipe by both ingredients, method and as he showed on TV. The result was a "heavy" waffle not unlike all other waffles that are made with baking soda as a leavening agent. My preference remains with a yeast batter, traditionally referred to as a Belgian waffle. The end result is a light, crisp waffle that makes my breakfast guests say they've never tasted a better waffle. Having said that, Alton is still THE MAN.