Raise your hand if you've ever actually made a soufflé. Yeah, me neither. Not until, that is, I took a class with Paule Caillat in Paris and realized what a cozy, simple, weeknight dish a soufflé can be. It's really perfect for a fall night: an immensely satisfying dish of cheese and eggs, whipped into a melting cloud that sighs on your tongue. And it's easy — not fussy, not so elusively French as I had supposed it to be. Here's how to make a soufflé — why not whip one up tonight?