Few foods are as fun as the soufflé. The French confection has been a scrumptious, sought-after treat since it was popularized by chef Marie-Antoine Carême back in the 1800s. Since then, people around ...

1. Set the oven at 400 degrees. Thoroughly butter a 1½ quart soufflé dish and sprinkle it all around with half of the Parmesan cheese, tapping any excess out of the dish. Have a large rimmed baking ...

This rich custard cooked in a soufflé dish, unmolded, and topped with caramel is a sure crowd-pleaser. The delicate part is the cooking; the flan is cooked in a water bath that should not boil. If it ...

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 ...

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, ...

The right dish: Use a sturdy dish with tall straight sides or thick ceramic or porcelain ramekins for the best results. Beating the egg whites: Properly whipped egg whites are the key to whether a ...

4 tablespoons unsalted butter, cut into ½-inch pieces, plus 1 tablespoon, softened Instructions: Adjust oven rack to lower-middle position and heat oven to 375 degrees. Grease 2-quart soufflé dish ...

Note: You will need 8 small souffle dishes (ramekins), preferably 5½ to 6 ounces each, or you can use a 6-cup souffle dish; the larger dish will take 32 to 38 minutes to cook until the souffle is set ...

This week on the show, Evan talks to Anne Willan, author of multiple seminal cookbooks on French cuisine, and the founder and owner of La Varenne Cooking School. Her new memoir is One Soufflé at a ...

To make souffle for Sunday brunch/lunch might sound like a daunting idea to some but it doesn’t have to be scary — a souffle is, after all, just a flavored, thickened sauce with egg whites whipped and ...

Call me a relic. A dinosaur (it wouldn’t be the first time). But I love souffles, both savory — I make a couple of cheese souffles a year — and sweet. Here are two sweet souffles, flavored with mango ...