adjective
made light and puffy in the process of being cooked or baked
also
Origin:
Fr < pp. of souffler, to blow < L sufflare, to inflate, blow up, puff out < sub- (see sub-) + flare, to blow
noun
any of several baked foods, as a dish prepared with white sauce and egg yolks and some additional ingredient, as cheese, made light and puffy by beaten egg whites added before baking