Peel the onion, leaving the base intact. Press the cloves into the onion, then put it in a small heavy-bottomed saucepan. Add the bay leaf and peppercorns, then pour in the milk. Heat gently until ...

Whisk the whites until they get stiff and form peaks, and gently combine them with the mix. Pour this mix into greased ...

You need a quick, light hand here to rise to the challenge of this Welsh tea bread-inspired soufflé (actually it's not that hard, just fold the egg whites in a third at a time to keep the mixture ...

You should keep the guest numbers small for your first souffle, to prevent any stress, but once you have it mastered you will be making all sorts of souffles, sweet and savoury. A light and ...

These light and airy soufflés feature a golden mushroom base, a rich parmesan béchamel, and fluffy egg whites, baked to perfection.

One of my all-time favorite dishes! I make 6 minis to snack on during the week. You can also make one large soufflé by placing all the blintzes on top of the melted butter in a large baking dish.

African nutritional yeast is the secret ingredient to level up your vegan cheese sauce. By incorporating two tablespoons of this umami-packed yeast into your cashew or almond-based cheese sauce, you ...