A kitchen torch is a versatile tool that can elevate your culinary experience by making professional results easy to achieve right in your own kitchen. Let’s explore the many ways a torch can bring more flair to your dishes and speed up your kitchen tasks.
For Flambéing
Another name for this portable torch is “flamber.” Naturally, it is mainly used for flambéing, when you need to briefly flame a dish or certain components of it after drizzling a strong, fragrant alcohol—like rum or cognac. A fruit salad, seafood, steak, or even ice cream can all be flambéed. For example, with a flamber, you can make a "Baked Alaska": cover a piece of ice cream with meringue whipped with sugar, lightly burn the meringue, and voila! A restaurant-quality dessert. A flambéed steak looks equally impressive, especially if you do it in front of your guests—watch them marvel at your fiery culinary performance.

For Caramelization
When you think of a torch, crème brûlée is likely the first dish that comes to mind. The torch makes it easy to create a glassy caramelized sugar crust on top of the creamy dessert. Before the torch, people used special cast iron tools to scorch sugar, or some would put it under the grill. But why go through all that trouble when you can achieve it in seconds with a kitchen torch? The torch allows for a delicate caramelization, leaving the crème brûlée or delicate Suzette pancakes light and airy inside, while a crunchy caramel shell forms on top.
The torch is essential for controlled Maillard reaction, which means it helps caramelize sugars and proteins using intense heat without damaging the product. This technique is also used in trendy dishes like tataki, where lightly charred tuna or beef is served. The beauty of this dish is the contrast between the raw interior and the slightly seared crust. You don’t need to grill it or poke it with a fork—just a quick pass with the torch and the surface is seared while the inside stays raw and fresh. You can even apply this trick to sushi: instead of cooking the roll in the oven, use the torch to lightly sear the fish while leaving the rice and other ingredients untouched.

For Smoking
A torch can somewhat replace a smoker if you want to add a smoky flavor to your food. To achieve this, use the torch following the method of Chef David Skobin: place cooked meat or vegetables in a deep metal bowl on a bed of fresh herbs (like sage, rosemary, or thyme), and light the herbs. As the herbs smolder, your food will absorb their smoky aroma. This technique isn’t something for every day, but it’s perfect for preparing a special roast beef or duck for a festive occasion.

To Make Food Crispy
Imagine you’re ready for a barbecue, but it starts raining. The meat is marinated and waiting in the fridge, and your guests are arriving soon. Real barbecue won’t be possible in the oven, but you can bake the meat and then use a torch to add the aroma of live fire, creating the illusion of an authentic barbecue experience. This trick works for more than just kebabs—use it to crisp up pancakes, hash browns, or toast, giving them a nice crispy crust with just the right amount of burn.

To Save Time
Let’s move from gourmet tricks to practical kitchen hacks. A torch can help when you need to quickly peel tomatoes or remove the skin from peppers. Skip the boiling water and oven roasting—just burn the skin with the torch, and it will bubble up and peel off in one easy motion.
Similarly, if you buy chicken at the market instead of the supermarket, it often still has feathers left. Traditionally, you would singe them over a gas stove, which can be dangerous and messy. With a kitchen torch, simply hold the chicken by the legs and use the torch to burn off the feathers—no hassle, no danger.
Cooking Torch for Every Dish
At Jo Chef, we offer a wide range of kitchen torches to suit your needs. Whether you’re a home cook or a professional chef, you’ll find the perfect torch for your kitchen.
Ready to start cooking with fire? Explore our selection and take your dishes to the next level!