Kitchen Hint of the Day!

Be careful when you're making a souffle. Air bubbles are trapped when you beat your egg whites, and when

A chocolate soufflé  

a souffle is placed in the oven, the air expands, causing the souffle to rise. If the souffle is punctured or shaken, however, the air will be released too earl and the souffle will collapse. It's also true that a souffle must be served as soon as it is removed from the oven. Souffles begin to collapse as soon as they start to cool down. So it's best to serve them right in the baking dish.