Flambe is a cooking procedure in which alcohol is added to a hot pan or dish to create a burst of flames.

The word means "flamed" in French.

the aim is to enhance the flavour and for culinary showmanship.

when flaming a sweet dish the spirit must be warmed, specially for items such as Baked Alaska or flambe a whole stuffed (or just spicked with vanilla pods) roasted Pineapple.

a small table fitted with one or two burners are used for flambe at the table for items such as Crepes, or even Steak Diane for savoury for example, 
                         a question : To "flambe"?