Souffles are crowd pleasers, whether sweet or savory. They're light and airy, yet decadently rich with the complex flavors of cheese and egg. Nicole Spiridakis of NPR's Kitchen Window unlocks the secrets to making a perfect souffle. And the biggest secret of all? It's not so hard once you give it a go! She offers tips and a few tasty recipes.

I bested...

At-home yogurt making is gaining popularity, especially with the use of heirloom starters. Sandor Ellix Katz sings their praises, even though they require a bit of upkeep.

Katz tells The Salt he likes the idea of yogurt fermented with a large community of bacteria that has evolved together over time. And he loves the varied flavors — from tart to mild — that make heirloom yogurts distinct from what's available at the store.

But even Katz, whose Tennessee home is a...

Turn a cheese plate into a sweeter display with this recipe from Food Network's "Cupcake Wars."

Peel the cupcake away from its liner, and place upside down on the top of a new, fresh liner. The narrow end of the cupcake should be facing up at this point. Pour 2 to 3 tablespoons of the Brown Sugar Fig Sauce on top of each cupcake, allowing the sauce and figs to drip down the sides. Fill a piping bag equipped with a star tip with the Honey Goat Cheese Frosting, and pipe...

This unusual fruit-and-cheese grilly pairs bananas and Fromage Blanc with crusty cinnamon-raisin bread.

At first the obvious choice for this sandwich seemed to be cream cheese or mascarpone, but after tasting the tang from fromage blanc the answer was clear: The sweetness from the cinnamon raisin bread and the bananas balanced out, and the cheese stayed put inside the sandwich.

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