This souffle from blogger Mimi Thorisson is light and fluffy but deeply chocolaty, with irresistible sugary edges.
These simple, airy souffles are the perfect marriage of Puerto Rican ingredients and French technique. In Puerto Rico, Eric Ripert pulled a couple of bananas off a tree to make this dessert.
Fresh Corn Soufflé with Bacon and Comté
Marcia Kiesel likes to feature corn in main courses because "it's so substantial," she says, so she uses it here as a base for a decadent cheese souffle, enhanced with smoky bacon.
Easy Spinach Soufflés
"I love to serve these souffles for dinner as a side with roast spring lamb or goat, or as a companion to a tart, mustardy salad for lunch," says Andrew Zimmern.
Sweet Potato Soufflé with Molasses Sauce
This dish is a French take on an American classic. You can serve it without the molasses sauce for a lighter and less sweet version.
Claudine Pepin, daughter of chef Jacques Pepin, says her go-to dinner-party dish was inspired by her father's famous souffle. In her delicious adaptation, she enhances the recipe with pureed cauliflower.
Aki Kamozawa and H. Alexander Talbot, of the food science blog ideasinfood.com, are beloved by chefs like Richard Blais for culinary innovations. Here, they share their method for creating a fluffy omelet from their new book, Ideas in Food.
F&W's Kay Chun turns souffle into a healthy, elegant and satisfying breakfast or brunch dish. Much of the prep can be done the night before.
Blood Orange Soufflés
Pastry chef Jen Yee of NYC's Lafayette Grand Cafe & Bakery uses blood oranges at the height of their season to make her tangy warm souffles in orange cups.
Galen Zamarra says that the anticipation and urgency of a souffle, coupled with the succulence of pears, spell romance.
Gruyère Cheese Soufflé
To get the most crust with the cheesiest flavor, Jacques Pepin uses a wide, shallow gratin dish, then creates a lattice on top with thin slices of American cheese. A souffle ramekin would work too.
Fallen Toasted-Almond Soufflés with Poached Pears and Prunes
These souffles collapse gracefully in their molds, so there's no need to rush them to the table; they are more like a light cake than a fragile whipped-egg-white confection.