Chicago Tribune

How to whip up a cheese souffle that won't fall (well, it will, but that's science)

Gird your loins, Preeps, because today we're tackling one of the most seemingly intimidating of all culinary endeavors, the souffle. For many of you, given the choice between making a souffle and wrestling Freddy Krueger in a room full of spitting cobras, you'd happily go 10 rounds with Freddy. Fortunately for us all, souffles fall into the category of "Things That Seem Scary But Then Aren't Once You Think About It."

Like a zombie baby.

So let's change out of our worry pants and dive in headfirst.

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