I love to cook! A few years ago, I decided to try to bake the often dreaded souffle. NPR had a feature on The Science of the Perfect Souffle that made me crave the delicate and light texture of the aerated eggs for a nice brunch. There are a few challenges if you want a perfect souffle and NPR’s Joe Palca turned to Jeffrey Buben, owner and head chef at Vidalia, a restaurant in Washington, D.C, for the perfect souffle. The really neat thing about souffles is they can be a main dish when the eggs are mixed with herbs […] Read more »