A light, fluffy baked dish made from eggs and other ingredients that puffs up dramatically in the oven, often served as a dessert or savory dish.
From French 'soufflé' (past participle of 'souffler'), meaning 'blown' or 'puffed'; ultimately from Latin 'sufflare' meaning to blow under or inflate.
Soufflés are physics in food form—they rise because beaten egg whites trap air bubbles, and they collapse when temperature drops because the air contracts. The soufflé is basically edible science, which is why they're famously temperamental.
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