It’s all about the rise... but speed of serving is key - Andrew Crowley The vision of a sunken soufflé frequently strikes fear into the hearts of hosts. According to a new survey by Mindful Chef, it ...

If you’ve never made a cheese souffle, Valentine’s Day is the perfect time to try one. As you whisk flour and butter to form a roux and add hot milk, whisking, you might even find yourself reflecting ...

Choose a blue cheese that isn’t too salty, such as Gorgonzola or Cashel Blue - Liz & Max Haarala Hamilton You might think you can’t make soufflés but twice-baked ones are easier – and more delicious.

Dining out on Valentine’s Day can be a hassle. The crowds, the lines and the parking can make the whole thing seem less than romantic. Plus, it falls on a Friday this year, making it even more hectic.

This souffle from Zax Tavern in Berkeley is baked in individual ramekins, then cooled and baked again right before serving, making it a great choice for entertaining. Tasters loved its delicate ...

With so many holiday parties this season, how do you create a spread that won’t be forgotten – without breaking the bank? Former “Top Chef” contestant and fan favorite Tiffany Derry shares a couple of ...

Gird your loins, Preeps, because today we’re tackling one of the most seemingly intimidating of all culinary endeavors, the souffle. For many of you, given the choice between making a souffle and ...

With no bechamel sauce base to fuss with, the recipe provides an easy introduction to souffles for cooks who shy away from them. It's an easy and light centerpiece to a meal that celebrates ...

Like Parisians, souffles have a reputation for being fussy. “Why bother?” I had always thought until I recently faced a Friday night with time for cooking but an all-but-barren fridge. A trip to the ...

A good souffle is a transcendent bit of cooking, delivering a wallop of flavor on a breathy whisper. It is intense yet ethereal, profound but insubstantial -- like one of Ferran Adria’s foams, or a ...