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This page is a very interesting case of a use of diacritic in an article name! Currently a hot topic of discussion at Wikipedia talk:Naming conventions (use English).

Personally , I think that there are a few cases - and this is one - where these diacritics are part of normal English. That's why I came here looking. Andrewa 03:16, 4 January 2006 (UTC) reply

Thinking further, others are cliché and Olé!. I'd normally write these with a diacritic. Perhaps a few others, but very few. See list of English words with diacritics for other possibilities... but I don't think so. Andrewa 14:52, 4 January 2006 (UTC) reply

"Some claim that because the flame is above the food and since heat travels upwards, [emphasis mine]it cannot significantly affect the flavor,"

I think it should be noted that, while hot air rises relative to colder air, heat itself radiates in all directions. So that anything underneath a flame can indeed be affected by it. If you don't believe me try setting the top of your head on fire.-- Beetfarm Louie 17:14, 17 January 2007 (UTC) reply

Yes, but that's what some people say about flambé. I got that out of the LA Times article that's listed as a reference. howcheng { chat} 23:57, 17 January 2007 (UTC) reply

Alcohol i.e. ethyl alcohol boils at 78 °C (178 °F) at "normal" atmospheric pressure not 65 °C as the article states. (See Ethanol) Laberzs 08:08, 10 March 2007 (UTC) reply

All the above is synthesis, which isn't allowed in WP articles. I have found a reasonable published source for the effects of flambéing on food, and used its conclusions. -- Macrakis ( talk) 00:02, 3 January 2017 (UTC) reply

There could be disambiguation for flambé which is also the name for a kind of glaze on pottery. I don't know how to do that. —Preceding unsigned comment added by Truthordare ( talk • contribs) 09:15, 18 January 2009 (UTC) reply

Ceramic glaze lists nothing about a flambé type of glaze. Until that's there, I'm reluctant to add anything here. howcheng { chat} 00:53, 19 January 2009 (UTC) reply

Try this link for the pottery glaze: http://www.thepotteries.org/types/flambe.htm —Preceding unsigned comment added by 154.5.218.29 ( talk) 15:49, 10 June 2009 (UTC) reply

The article claimed that the Moors invented flambeeing in the 14th century. This is apparently based on the Scattergood article. That article gives no evidence for that claim, and newspaper features like this are not very reliable sources. I have tried to find other evidence for this claim, and have not succeeded (except for articles written since 2005, which probably got their information from this article!). So I have removed the claim. If anyone can find good evidence for this, by all means, restore it (with a source link of course). -- Macrakis ( talk) 20:53, 12 June 2016 (UTC) reply

The article lists crème brûlée as a dish that is flambéed, but crème brûlée article states that the sugar is either caramelized using a salamander or a torch, neither of which could be called flambéing Magicalr2d2 ( talk) 20:46, 19 June 2021 (UTC) reply