A technique by which alcohol is added to a hot pan to create a burst of flames by igniting the alcohol. The goal with this technique, aside from a display showmanship, is to add in alcohol and to reduce it. Empirical studies have not been able to determine whether there is a tangible effect on flavor exclusively resulting from a flambé. However, the process does reduce the alcohol added. Many recipes, such as bananas foster, make use of the technique.

A transliteration of the term is “flamed” in French, and the technique first became popular in the 19th century. If you’ve read Charles Dickens’ A Christmas Carol, you may remember seeing reference to a flambé if not in that specific term. However, there is evidence of the technique going back much further; there is evidence that the technique was employed by the Moors back in the 14th century.

Fun fact: the cherries jubilee, a dessert making use of the technique, was prepared for Queen Victoria to celebrate her Diamond Jubilee. Additional fun fact: the word “jubilee” means a special anniversary and or celebration, usually to commemorate 25 years.

Note: When you flambé, let the alcohol vapors disperse first before igniting the alcohol. Failure to do so could be a fire hazard.