Try This at Home: How to Make a Souffle

"Make sure folks are around to see the souffles come out of the oven because they deflate so quickly. That's life: the rise and fall of the souffle," Tyler Florence says.

"Serve these sweet-savory souffles as an appetizer or as a cheese course after dinner," he says.

Prepare the ramekins: Preheat the oven to 350 degrees F. Brush four 8-ounce ramekins with butter. Pour the sugar into one ramekin and rotate it to coat the bottom and sides. Pour the excess into another ramekin and repeat to coat all the ramekins; tap out any excess. Refrigerate until ready to fill.

Make the bechamel: Melt 3 tablespoons butter in a heavy-bottomed pot over medium-low heat.