Melissa Clark is here! And shes playing with fire literally. Youll learn how to flamb, which is when you set alcohol on fire to reduce the alcohol content and condense flavor. Its the main technique youll use when making Melissas recipes for Steak Diane and Cherries Jubilee, as well as several other show-stopping dishes. Get the recipes:Steak Diane: https://nyti.ms/3RSBkt2Cherries Jubilee: https://nyti.ms/3lfNr6XBaked Alaska: https://nyti.ms/3l3gDhQBananas Foster: https://nyti.ms/3ysuelWCaf Brlot: https://nyti.ms/3ZT3XJ2------------------------------------------VISIT NYT COOKING: https://cooking.nytimes.com/SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfbA paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxhINSTAGRAM: http://bit.ly/2DqJMuDFACEBOOK: http://bit.ly/2MrTjECTWITTER: http://bit.ly/2RZB6ngPINTEREST: http://bit.ly/2W44xngAbout NYT Cooking:All the food thats fit to eat (yes, its an official New York Times production).