Once baked, the soufflés puff up beautifully before cooling, ready for a second bake topped with cream and extra cheese.

Editor’s Note: This piece on an easy, weeknight, cheese sandwich souffle inadvertently published last week without the recipe. Here is the abbreviated version of the story and the recipe. What I ...

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 ...

The souffle has a reputation for being finicky in the kitchen: a billowy, golden masterpiece that collapses as soon as it's out of the oven. But... Souffle. Just a whisper of the word strikes fear ...

Make cheesy, feather-light individual goat cheese souffles with chives to honor the moms in your life on their day. They're baked twice, but they're still deliciously creamy. While the idea of ...

Yom Kippur is a holiday for fasting, not for eating, though we certainly celebrate when the day is done and we can finally sit down at the table. Usually, we do it in the same way. Almost every Yom ...

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 ...

Mix 3 eggs, milk, and heavy cream in a large bowl. Add shredded Cheddar cheese, Parmesan, spinach, and salt and mix. Microwave the egg mixture in 30 second increments on high, stirring after each beep ...