What is another word for Flambe?
Pronunciation: [flˈamb] (IPA) 
Flambe is a culinary technique that involves adding alcohol to a dish and setting it on fire to burn off the alcohol and create a distinctive flavor. However, there are a variety of other ways to describe this technique, including flamed, blazing, ignited, or even torched. Some chefs prefer to use more poetic terms like incendiary, blazing inferno, or fiery culmination to describe the fiery end to their dishes. Whatever term one chooses, flambe remains a classic culinary technique that adds both sizzle and style to any dish, making it a popular choice for special occasions and fancy dinner parties.
