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Rise up! Master the notoriously tricky soufflé with advice from other 'Hounds. Tell us where you've eaten the best soufflé, and what your favorite kind is.

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Grand Marnier Soufflé

by pookie1234 8 months ago

Any recommendations for Grand Marnier soufflé? My lunch/dinner breaks will be near the Louvre, Latin Quarter and the ...


janator commented 8 months ago

can i make souffle in advance?

by jcd 11 years ago

i've never made a dessert souffle before, and i was planning to make one for a dinner party tomorrow evening. i'm pl...


Michelle_1 commented 10 months ago

Copycat Panera Breakfast Soufflé

by velochic 5 years ago

I will start by saying that I am not a baker, not by a long shot. On those very rare occasions that I want one of th...


Shrinkrap commented 1 year ago

souffle-like quiche?

by michelle71 11 years ago

Several years ago, I was at a brunch where the hostess served a quiche, the likes of which I have never been able to ...


williamgitt commented 2 years ago

Soufflé - Home Cooking Dish of the Month (December 2015)

by meatn3 3 years ago

Soufflés rose to first place with bread pudding getting some action towards the end! If you’d like to see how we se...

Caitlin McGrath

Caitlin McGrath commented 3 years ago

Freezing raw souffle batter!

by JeffW 13 years ago

Greetings Hounds, Last night for a party I was going to prepare Grand Marnier Souffles. After the dinner, our comp...


hotoynoodle commented 3 years ago

Soufflé help

by pheromone 4 years ago

I want to make soufflé, and I want to know how much time I have to bake it and on what temperature.

tim irvine

tim irvine commented 4 years ago

Why does my souffle taste eggy?

by ohmyolivia_ 4 years ago

I made my very first souffle and it has a very pronounced egg taste. It even smells like egg. It was supposed to be a...


monavano commented 4 years ago

Soufflé: why scald the milk?

by Howard_2 4 years ago

A soufflé recipe I have calls for scalding 1 cup of milk, for the base. Can someone tell me the reason for scalding ...


Howard_2 commented 4 years ago

Question about blintz souffle

by queenscook 5 years ago

As I mentioned in another thread, I plan to make a blintz soufflé for Shavout. I'm not sure if this is surprising or...


kiawahbarb commented 4 years ago

Best Chocolate Souffle

by GaryUES 4 years ago

For her birthday, a friend wants to have the best chocolate souffle in NYC. Where?


ZaZa commented 4 years ago

substitutions for a souffle

by fruscany 4 years ago

Making a chocolate soufflé... Can I substitute one cup of 1/2 and 1/2 for the called for ingredients of 1/2 cup heav...


chefj commented 4 years ago

Souffle base problem

by pastryenthusiast 4 years ago

Aloha from Oahu! I have just started practicing making souffles. Last night I prepared my base for tonight. I'm ...

babette feasts

babette feasts commented 4 years ago

Novice souffle maker asks: Is the egg white powder necessary?

by SarahInMinneapolis 4 years ago

I've noticed some (Martha) souffle recipes call for egg white powder in addition to real egg whites while others (Jul...


janeblomquist commented 4 years ago

Souffle Question

by bpbikergirl 4 years ago

I recently overheard a comment made by a lady who teaches cooking classes that she makes a chocolate soufflé that ca...


piano boy commented 4 years ago

Is my souffle rising enough?

by mississippigirl1 4 years ago

I've made this souffle twice now and both times, it did rise, but not as much as I expected. Could I be doing it wron...


mississippigirl1 commented 4 years ago

My blintze souffle was a hit at the brunch Chanukah Party we attended

by cappucino 5 years ago

The recipe may be found here:


cheesecake17 commented 5 years ago

Chocolate Souffle

by gaudreaur 5 years ago

I've never had a chocolate souffle and my wife and I would like to eat someplace that serves it. Hopefully the rest ...


catherine88 commented 5 years ago

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