Blanch
A culinary technique in which food is plunged in boiling water for a brief moment then quickly removed. Often times the food is transferred to ice water to stop the cooking process. Blanching nuts, peaches, tomatoes, etc. allows for easy skin removal, decreases the bitterness of citrus zests, and gives certain vegetables a bright green color.
I love blanching crudites for hors d'oevres (broccoli, cauliflower, etc.) They retain their crunch and nutrition without being totally raw and sulfur-y. A composed salad with blanched veggies is yummy, too.