The term 'FLAMBE' is a type of food served in flaming spirits. It is a French culinary technique where alcohol is added to a hot pan and then ignited, creating a dramatic presentation. The alcohol is usually a brandy or cognac, but other spirits such as rum or whiskey can also be used. The flames caramelize the food, adding flavor and texture. Common dishes prepared using this technique include crêpes suzette, bananas Foster, and steak Diane.