Blanching is a cooking technique that involves briefly boiling food, typically vegetables, and then quickly plunging it into ice water to halt the cooking process. This method helps preserve the food's vibrant color, enhances its texture, and retains nutrients by minimizing cooking time. Blanching is often used as a preparation step for freezing vegetables, as it helps maintain their quality during storage. Additionally, it can soften tough vegetables, making them easier to incorporate into dishes, and is commonly used to loosen the skins of tomatoes and peaches for easier peeling.