A showy cooking technique where an alcoholic beverage, such as brandy, is added to hot food and then the fumes are ignited.
A flambéed dish.
Decorated by glaze splashed or irregularly spread upon the surface, or apparently applied at the top and allowed to run down the sides.
Being, or having been, flambéed.
To cook with a showy technique where an alcoholic beverage, such as brandy, is added to hot food and then the fumes are ignited.
Dense smoke, such as that used for fumigation.
A quantity of herbs used in suffumigation.
A heap of damp combustibles partially ignited and burning slowly, placed on the windward side of a house, tent, etc. to keep off mosquitoes or other insects.
A blemish or smear, especially a dark or sooty one.
To subject to ritual burning of herbs (suffumigation, smudging).
To stifle or smother with smoke.
To soil or smear with dirt.
To obscure by blurring; to smear.
To use dense smoke to protect from insects.
To burn herbs as a cleansing ritual (suffumigation).