French chef Jacques Pépin's mother made this souffle for his father when they married. It begins with a classic béchamel (white) sauce but then takes a turn. Instead of separating the eggs, adding the ...

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 ...

The Birth of a Culinary Legend The soufflé didn't just appear overnight in some grand Parisian kitchen. Vincent La Chapelle ...

As a young bride who was an inexperienced cook, but fearless in the kitchen, she wanted to make her new husband his favorite dish. And while she didn't know exactly how a cheese soufflé came together, ...

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 ...

Judith Jones makes this in a one-person, fluted soufflé dish, 2 ¾ inches high and 4 inches in diameter. It is based on the eight pages of careful instructions that Child devoted to making the perfect ...

I don't really know why people think a soufflé is difficult, because it emphatically is not. It's easy, versatile and can be pulled together very quickly with a minimum of ingredients. The thing is ...

For some reason, soufflés seem to intimidate many cooks. And they really shouldn’t. For me, they are “Grandma food.” I can remember my grandmother, who I spent my early years with, making them often, ...