Flambe is a sight to behold. All you have to do is douse a dish in booze — and, with the flick of a (long-reach) lighter, a simple meal becomes a sizzling spectacle, coating the food in fire and ...

Whiskey has a beautiful blend of flavors: Woody, spicy, a little sweet with some bitterness or herbaceousness, depending on what style you're going for. There are some great hacks for better tasting ...

When it comes to cooking and entertaining, nothing is more entertaining than fire. From the classic Crepe Suzzette to the wonderful dichotomy of a Baked Alaska, having flambe’ skills in your arsenal ...

Flambéing food is a process in which a chef adds liqueur to a hot sauté pan, strikes a match, and ignites the meal in a flash of flame and flavor. But as Christine Hansen ’12 points out, the fireworks ...

Whatever happened to baked Alaska, cherries jubilee and crepes suzette? There was a time when such classics graced the dessert menu of every fine-dining establishment - spots now filled by creme ...

Every year around mid-June my inbox is flooded with press releases for flag cake recipes, all of which boast new and exciting takes on the patriotic dessert. Usually I ignore them, because flag cakes ...

Flambéing is the act of burning, or “flaming,” off the alcohol in a food by igniting it. Whether done tableside at a fine restaurant or over your own stove as you prepare a dish, it can make for a ...