Experts share their top tips for what not to do when making soufflés. Timing, temperature, and gentle handling make all the difference.

The mixture should be fairly loose. Pour the mixture into the souffle dish. Run your thumb around the interior rim of the dish to ensure a good rise. Bake on the preheated baking tray for 40-50 ...

Soft, fluffy, and gently spiced, this gluten-free carrot soufflé is perfect for any Easter holiday table. Light enough for a ...

There has never been a better time to embrace the thrilling possibilities of a soufflé. In fact – stand by for a shocker – I’m going to suggest there are few dishes more suited to today’s more casual ...

Equipment and preparation: you will need 4 x 10cm/4in soufflé dishes. For the blackberry coulis, put the blackberries and sugar into a small pan with 100ml/3½fl oz water. Bring to the boil ...

A souffle is a delightfully versatile recipe and can turn up at lunch or supper, as a starter, a main dish or as that old fashioned end to the meal called a savoury. I wish they had a less scary ...

Cut six 14-inch-by-7-inch strips of cooking parchment. Fold the strips in half lengthwise and wrap them around six 6-ounce souffle dishes to come up about 3/4 inch above the top of each dish.