Flambé is a French term that refers to the flaming of a dish, usually a dessert, with alcohol for a dramatic tableside presentation. This adds flavor to a dish. It can be done at home if care is exercised. Brandy and rum complement most desserts. Fruit-based liquors that are compatible with the dish are also a good choice. For instance, kirsch, a cherry-based brandy, complements desserts with cherries or plums. The best known flamed dishes are crêpes suzette and cherries jubilee.

To flame a dish, choose a liquor with a proof of about 70. Do not use 150-proof alcohol because its high percentage of alcohol can cause a small explosion. Carefully heat a small amount of alcohol in a small saucepan over low heat until bubbles appear at edge of pan. Pour the warmed alcohol over the hot dish. Carefully ignite the fumes with a long match. The flames will die when all the alcohol has been burned off.

If a dish will not flame, it may be for one of several reasons. The food may not be hot enough or the alcohol may have been heated too long, causing the alcohol to evaporate.