Soufflé or non?

From cheese to chocolate and everything in between, soufflés are a wonderful treat for any occasion. With primarily French roots (Soufflé literally means "puffed up"), here at Chez Daniel, our ears perk up a little bit when we hear a great soufflé recipe.

We recently stumbled across a rhubarb soufflé recipe, which suited our Midwestern sensibilities just fine. However, poor soufflés have a bit of a bad rap. Contrary to popular belief, they will not simply fall after a loud noise sounds through the kitchen. (It's usually the result of poor preparation).

Generally if a cook is careful about both the ingredients incorporated as well as the preparation itself, the soufflé can stand on its own, even for guests. Here at Chez, we've enjoyed several different soufflés on the menu over the years. Right now, we don't have one available, but we could be persuaded to add one into the mix!

Have you made a soufflé recently? If so, what are your foolproof tips for avoiding the dreaded "fall"?

Also, do you have a particular favorite (savory or sweet)? We'd love to hear about it!