Look up: flambe

1. Flambé
   To pour brandy or liqueur over food, warm and ignite with a match.
   Found on http://www.txbeef.org/cooking_school/glo
   
   
2. flambé
   The French for 'flamed', referring to a lustrous, rich crimson-red ceramics glaze with flashes of brilliant blue. The effect was produced by firing a copper glaze in a reducing atmosphere - one that removes oxygen from the glaze. The technique was used on Chinese porcelain of the late 17th and 18th centuries, and rediscovered and widely applied in …
   Found on http://www.encyclo.co.uk/visitor-contrib
   
   
3. Flambé
   Flam`bé' adjective [ French, p.p. of flamber to singe, pass (a thing) through flame. Confer Flambeau .] (Ceramics) Decorated by glaze splashed or irregularly spread upon the surface, or apparently applied at the top and allowe...
   Found on http://www.encyclo.co.uk/webster/F/37
   
   
4. flambe
   verb pour liquor over and ignite (a dish)
   Found on http://wordnetweb.princeton.edu/perl/web
   
   
5. Flambe
   • (a.) Decorated by glaze splashed or irregularly spread upon the surface, or apparently applied at the top and allowed to run down the sides; -- said of pieces of Chinese porcelain.
   Found on http://thinkexist.com/dictionary/meaning
   
   
6. flambé
   flambé 1. To drench with a liquor; such as, brandy, and ignite: 'The waiter flambéed the steak at the table.' 2. To pour alcohol over food and set fire to it during cooking.
   Found on http://www.wordinfo.info/words/index/inf
   
   
7. Flambé
   To ignite liquid that contains an alcoholic substance so that it flames.
   Found on http://www.goodcooking.com/winedefs.html
   
   
8. Flambé
   Alcohol, usually brandy or liqueur, poured over a dish and set alight, as a flavouring.
   Found on http://www.greatbritishkitchen.co.uk/ind
   
   
9. FLAMBE
   To flame foods by dousing in some form of potable alcohol and setting alight.
   Found on http://www.encyclo.co.uk/visitor-contrib
   
   
10. Flambe
    to flame, usually in alcohol.
    Found on http://www.encyclo.co.uk/visitor-contrib
    
    
11. flambe
    The French for 'flamed', referring to a lustrous, rich crimson-red ceramics glaze with flashes of brilliant blue. The effect was produced by firing a copper glaze in a reducing atmosphere - one that removes oxygen from the glaze. The technique was used on Chinese porcelain of the late 17th and 18th ...
    Found on http://www.antique-marks.com/antique-ter