Cheese Souffle

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Awesome. Could've been better if I didn't have the worst oven ever. It was also my first time making AND eating souffle.

<3 Alton Brown recipes.

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I think I'm a decent cook, but have not been able to pull off a souffle until I watched the Good Eats episode where Alton Brown actually EXPLAINED how things work. I have been intrigued by his show for a very long time but this was like he was in my kitchen making it for me--it was so clear after seeing the reasoning behind it all. Thanks Alton!

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This became a wonderful Christmas-Eve breakfast! A flavorful and solid recipe.

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i thought this was a delicious souffle! definitely something i will be making in the future. it was foolproof, mine grew so big i could barely get it out of the oven without knocking the top off!

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The method works just fine but I really didn't care for the mustard and really, really didn't care for the garlic.

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Although I am not a novice cook, this was my first attempt at preparing a souffle and an Alton Brown Recipe. It was was not as difficult as I thought it would be, but it does take some effort. But the effort was worth it. It was so scrumpitous! I followed the the recipe exactly except, I substituted Gruyere Cheese for the Cheddar. The souffle turned out llight and cheese infused. I will definitely make this again.

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This recipe was a lot easier than noted for me, and it came out with good features, even after burning onto our broiler.

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My first souffle. It looked phenomonal...but I didn't really like the taste. I think the mustard and garlic were very pronounced. Other reviewers have suggested a different cheese...maybe so. I did learn alot and was proud of myself. Remember to separate eggs when they are cold...much easier. One question--on the show, Alton says 1/8 tsp. cream of tartar and the recipe says 1/2 tsp...I split the difference and used 1/4 tsp. I think maybe dessert souffles will be more to my liking.

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This was my fist attempt at a souffle'. It was easy the way Alton explained the procedures. It was terrific!

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Two tries and $30 later, I still got yuck. Congrats to those who got yum. I never had any trouble with souffles before.