A soufflé is a light, fluffy dish made with a flavorful base, typically a sauce or purée, combined with beaten egg whites. It can be served as a savory dish, like cheese or spinach soufflé, or as a sweet dessert, such as chocolate or fruit soufflé. The key to a successful soufflé is the incorporation of air into the egg whites, which helps it rise during baking. Soufflés are often baked in a ramekin, a small, oven-safe dish. When cooked, they puff up and create a delicate texture. French cuisine is famous for soufflés, and they are often considered a test of a chef's skill due to their delicate nature and the precision required in preparation.