Every time I make a souffle, it looks beautiful when it comes out of the oven, but within 10 minutes, it falls. What am I doing wrong? —A.S., Estell Manor, New JerseyAbsolutely nothing! That’s part of the charm of souffles. As a souffle bakes, hot air gets trapped inside, and as soon as it’s removed from the oven, the air escapes, causing the souffle to deflate. Next time you make a souffle, plan to bake it so it comes out of the oven just before you want to serve it. Bring it to the table immediately…and fascinate your guests as you watch it fall!