1869, of certain types of porcelain, 1914 as a term in cookery, from French flambé, past participle of flamber "to singe, blaze" (16c.), from Old French flambe "a flame" (see flamb [..]

Meaning ‘to flame’, this involves setting fire to alcohol in order to burn it off, leaving just the flavour behind.

Dramatic presentation of food by sprinkling with alcohol (or other flamable substance) and igniting into flames.

To ignite a sauce or other liquid so that it flames. Liquors such as brandy are essential to flambe, since they ignite easily.

To drizzle liquor over a food while it is cooking, then when the alcohol has warmed, ignite the food just before serving.

flamed

To pour liqueur over food, warm it, and ignite with a match, burning off the alcohol.

To ignite a sauce or other liquid so that it flames. Liquors such as brandy are essential to flambé, since they ignite easily.

(v) pour liquor over and ignite (a dish)

to flame, using alcohol as the burning agent; flame causes caramelization, enhancing flavor.

to flame, using alcohol as the burning agent; flame causes caramelization, enhancing flavor.

v.) - the process of adding alcohol such as brandy, cognac, or rum to a hot pan to create a burst of flames

To ignite a sauce or other liquid so that it flames.

To ignite and burn a liqueur, which has been poured over food, to add the flavor of the alcohol.

to heat food or beverage with flaming liqueur.