this is my first time making souffles and they turned out ok besides the fact that they sunk in. they did pop up like my souffles would. does anyone know why?? or know where i can look??

souffles are notoriously temperamental. Getting one to turn out the way you expect/want is extremely tricky.

You can make them fail by opening the oven door too soon, by not beating the eggs correctly, humidity and temperature in your kitchen can affect them; or by the oven temp being off just a few degrees....there are so many things that can make souffles mess up, it's hard to say what might have happened with yours. Take heart if they tasted good!!!

If you do some googling, you should find gazillion tips about how to do it, along with so-called "easy" recipes. (Ha! no such thing for suffles, IMHO)

If what you describe is that the souffle deflates after you  remove it from the oven, the deflation is because that is what they do. In order to impress diners with your souffle magic, get them to the kitchen so that they can see it coming out of the oven. You will have set the table before you began baking the souffle. Either take it to the table immediately and serve it, or send the diners to the table to await their (deflated) portions which you will bring to them from the kitchen.

After you beat air into the egg whites and fold them carefully into the sauce and bake the souffle, the only thing holding up the crust is hot air. When you remove the souffle from the oven, it begins to cool, and the expanded hot air in the souffle shrinks as it cools, and the souffle does too.

You can make individual souffles or one large one. For family souffle dinners, I find it practical to simply serve everyone from a large souffle -- after all, they've seen the magic before. For guests it's nice to serve individual dessert souffles so everyone can have their own delightful experience. I have in the past served main-dish souffles to guests but I'm over that now and only make them for family -- they're not substantial enough for a company main dish, but are fun to make for family if they've begged for cheese souffle.

To make a true souffle, you cannot change the fact that they deflate. If you find a recipe that says it doesn't deflate, it isn't a true souffle. I would rather be a cook who can produce a real souffle than try to pass off something else as souffle, but that's a matter of choice, so if you want the other type, look for the ones that have (God forbid) bread in the ingredient list. But keep in mind these are not souffles, no matter what they're called.

thanks for everyones advice