Is there any way to make a souffle a day ahead of time, baking and all? I'm assuming the answer is no, but I'm curious to see if I can be proved wrong.
Not as far as I know, although you can definitely make them until the baking point and freeze them until baking.
Chris is a trusted source on General Cooking
Only if you don't care about it being puffed up.
A better, more carrot-y carrot cake
A more carrot-y carrot cake.
Bring some flare to your cookout.
Life's better with snacks.
A better basket.
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Well played. You deserve a cookie.
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