Get chef tips and easy soufflé recipes to make a soufflé perfectly every time.
My first soufflé, enjoyed at Tavern on the Green in New York’s Central Park in 1977, was a masterfully prepared dessert flavored with Grand Marnier. It arrived at the table beautifully puffed and still billowing steam. When I gently dipped my spoon into it and took a bite, it was so light I felt like I was eating a cloud.
Soufflé is a French word that literally means “puffed up” or “filled with air,” but for many Americans, it carries with it the connotation of being difficult to prepare. That’s certainly what I thought until I learned how easy it is to make soufflés at home. And they aren’t just for dessert—I make savory soufflés like our Asiago, Artichoke & Spinach or Salmon, Cream Cheese & Dill for brunch or a light supper.
Our master soufflé recipe uses tried-and-true EatingWell techniques to make it healthier: we use canola oil in place of some of the butter, more egg whites and fewer yolks, low-fat dairy and whole-grain flour. Read on for our secrets for successful soufflés plus two sweet and two savory recipes. You don’t have to be a chef to make a fancy-looking soufflé, but you’ll feel like a culinary pro when you bring one out of the oven for the first time.
Separate the eggs, using an egg separator if desired. Drop each white into a small bowl before adding to the mixing bowl; discard any whites with specks of yolk, wash the bowl and start over.
Soufflés rise best when they have something to “grab” on to as they bake. Coat the inside of the baking dish generously with breadcrumbs or sugar.
The perfect egg whites for soufflés are stiff, hold their shape on the beater, but don’t look overly dry or lumpy. Overbeaten whites don’t provide enough structure and result in a sunken soufflé.
Use A Light Hand
Overmixing breaks the tiny air bubbles in the beaten egg whites. Without the air, the souffle won’t rise. It’s better to undermix than overmix; it’s OK if a few streaks of egg white remain.
How to Make a Pie Crust: Lattice-Top Pie
Lattice tops look fancy but this technique is super-easy to master.
Lattice-top pies are beautiful desserts to share with guests or bring to a potluck or dinner party. Our step-by-step pie crust technique is an easy way to learn how to make pie crust using the lattice-top technique.
Cut the dough into 1-inch strips using a pastry wheel or sharp knife.
Lift off every other strip.
Place the strips next to each other on top of the pie, leaving about a 1-inch gap between strips. Use the shorter strips for the edges and the longer ones for the middle of the pie. (You may not need to use the smallest outermost strips.)
Fold back the first, third and fifth strips of dough all the way to the edge of the pie. Place a shorter strip of dough across the second and fourth strips, about 1 inch from the edge. Unfold the folded strips over the crosswise strip.
Fold back the second and fourth strips of dough over the first crosswise strip.
Place another strip crosswise, about 1 inch from the first strip.
Unfold the folded strips over the crosswise strip.
Fold the first, third and fifth strips of dough back over the second crosswise strip.
Place a third strip of dough crosswise, about 1 inch from the second strip.
Unfold the folded strips over the third crosswise strip.
Continue folding back alternating strips of dough and placing crosswise strips until the top is covered with woven strips.
Trim any overhanging crust with kitchen scissors or a knife.
Crimp the outer edge of the crust with a fork or flute it with your fingers.