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. When baked, a soufflé puffs up and forms a delicate crust on the outside while remaining soft and airy on the inside. It is often served immediately after baking, as it can deflate quickly. The dish is popular in French cuisine and is known for its elegant presentation and rich flavors.