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 ...

Cheese Soufflé. The Prima Donna of the culinary world. Famous for it's rise. Impossible for beginners. This latest episode of ANTI-CHEF, I jump head first into the world of soufflés, with no prior ...

Learn to make a light, fluffy, and delicious soufflé omelette in just 20 minutes. This recipe is perfect for anyone who thinks soufflés are difficult. Use any cheese, but blue cheese like Gorgonzola ...

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 ...

Let not the soufflé part of this recipe overwhelm you, this is a one-bowl wonder that bakes up more like a fluffy omelet and plays well with all types of flavors. Change out the cheeses to suit your ...

Note: This kind of soufflé has many advantages, the most important being that you can prepare the base mixture up to a day ahead, so there is no hectic last-minute preparation involved. Although it ...

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 French Chef's Julia Child presents a souffle that stands on its own and won’t fall. The French Chef's Julia Child shows us how to make a souffle that stands on its own and won’t fall. Aired ...

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 ...