Blanching is a cooking technique that involves briefly boiling food, usually vegetables, and then quickly cooling it 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 helps to remove any dirt or bacteria from the surface of the food. Additionally, it can make peeling fruits and vegetables, like tomatoes and peaches, easier. Overall, blanching is a simple method that enhances the quality of various foods while preparing them for cooking or storage.