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Go beyond butter and syrup with waffle toppings that wow. Plus, check out tips for setting up the ultimate brunch-party waffle bar.<\/p>\n","protected":false},"author":7034,"featured_media":718172,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[304328,305487,304347,303883,303897,306829],"categories-v2":[308988,308984,310796,308998,308476,308490,313164],"coauthors":[26282],"acf":{"long_pin":"","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false},"yoast_head":"\n
Rachel has been writing about food for more than a decade; for Taste Recipes, she was first an associate editor and later a deputy editor. Her Taste Recipes recipe roundups cover every food topic imaginable, from tailgate recipes to vintage recipes from the 1950s. Rachel is now the dining critic for the Milwaukee Journal Sentinel where she reports on and reviews Wisconsin restaurants. Most recently, she covered the behind-the-scenes of the Wisconsin-focused season of Top Chef.<\/p>","twitter":"","instagram":"","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/rachel-seis-93a90429","tiktok":"","youtube":"","location":"Milwaukee, WI","school_and_year":"Ohio University","education":"
Ohio University, bachelor's degree in journalism<\/p>","highlights":"
As a former deputy editor for Taste Recipes, Rachel spent close to a decade diving deep into the world of food. 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