Blanching is a cooking technique that involves briefly boiling food, usually vegetables, and then quickly cooling them in ice water. This process helps to preserve the color, texture, and nutritional value of the food. It is often used before freezing vegetables to maintain their quality. The blanching process also makes it easier to peel certain foods, such as tomatoes and peaches. By loosening the skin, it allows for easier preparation in recipes. Additionally, blanching can help reduce the bitterness of some vegetables, enhancing their flavor for cooking or serving.