A soufflé is a baked egg dish that originated in France, typically made by combining a flavored base (such as a cream sauce, purée, or crème pâtissière) with egg whites beaten to soft peaks. The egg whites provide the dish with its signature puffiness or "lift" as they expand in the oven. Soufflés can be either savory or sweet, with savory versions including ingredients like cheese and herbs, and sweet versions incorporating fruits, chocolate, or berries. After baking, soufflés are light, fluffy, and rise impressively, usually served immediately before they begin to deflate. The name "soufflé" comes from the French verb "souffler," meaning to blow or puff.

Soufflés are typically baked in specialized ramekins and can be served as an elegant main dish or dessert. They are known for their delicate texture and the somewhat fleeting nature of their puff, which tends to collapse shortly after coming out of the oven.