What does the term 'flambe' refer to in culinary practices?

The term 'flambe' refers specifically to cooking food tableside using flames, which involves adding alcohol to a hot dish and igniting it to create a burst of fire. This technique not only enhances the flavor of the dish by caramelizing sugars and enriching the aroma, but it also creates a dramatic presentation for diners. The act of flaming can also burn off some of the alcohol content, leaving the dish with a deep, complex taste that isn't overly alcoholic.

The other choices do not capture the essence of flambéing. Cooking food in an oven, for example, is a method that does not involve flames or the theatrical aspect of cooking. Preparing food on a grill may involve char and smoke but lacks the flamboyant elements associated with flambéing. Serving cold dishes is entirely unrelated to the cooking process that flambé entails, as it does not involve heat at all. Thus, the only choice that correctly describes the technique of flambéing is the one that involves using flames tableside.