Jessie-Sierra Ross says that a bit of cooking oil left over in your bowl or grease from the cheese sauce you were just making ...

Chefs around town have been anxiously awaiting her return. They’re busy testing recipes, taking notes and retesting. What’s the object of their affection? The raspberry, that velvety princess of the ...

Cheddar and walnut souffles on arugula with pear dressing. A souffle is comprised of two elements, a base and a leavener. It's worth noting that the base must be highly seasoned. (AP Photo/Matthew ...

STICK WITH ME. I’ll get to the soufflés. I’ve been thinking about a scene in “Mad Men” where the lead character, Don Draper, goes to watch his daughter in a school maypole performance. I’m not sure ...

One of the most indispensable tools in my kitchen is the only one I was forbidden to use in restaurant school. And no, it’s not a microwave. It is the wondrous little gadget magnetized to my ...

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 ...

Have you ever noticed that when restaurants offer soufflés for dessert, everyone always orders them? Have you ever noticed that hardly anyone makes soufflés at home? Obviously, there is a disconnect ...

So I cook interesting things. I don't cook stuff most people do, but I make a great Shrimp Scampi, Creme Brulee and a few other things. <BR><BR>My latest conquest will be Souffle. I had had it a few ...

Long ago, I had the great opportunity of working with James Beard. He was born to be a cook, and a very fine one. He believed in teaching cooking with a hands-on approach. Among many recipes that we ...