Flambé is a cooking technique that involves adding alcohol to a hot dish and igniting it to create a burst of flames. This method is often used to enhance the flavor of the dish, as the fire burns off some of the alcohol while leaving behind a rich taste. Common dishes that may be flambéed include desserts like Bananas Foster and savory meals such as Coq au Vin. The flambé process requires caution, as the flames can be intense and unpredictable. Chefs typically use high-proof alcohol, such as brandy or rum, for the best results. Proper ventilation and safety measures are essential to prevent accidents while performing this dramatic cooking technique.