Cooking

Natural High

It's easier than you think to make a souffle with lots of altitude.

By Adam Ried

April 19, 2009

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Many people think of cheese souffle as fancy and difficult, but I beg to differ. Of course certain techniques are necessary, chief among them whipping and folding egg whites, but once you master them, you can easily transform butter, flour, milk, eggs, and cheese into an easy, inexpensive weeknight dinner. I do so regularly. (Full article: 1027 words)