In culinary terms, what does "reduce" mean?

In culinary terms, "reduce" refers to the process of cooking a liquid, such as a sauce or broth, down to concentrate its flavors and thicken its consistency. This technique typically involves heating the liquid over a flame, allowing it to evaporate and intensify in taste. As the liquid reduces, it becomes more flavorful and can achieve a desired thickness that enhances the overall dish. Chefs often use reduction to give sauces a richer, more complex flavor profile, making it a fundamental skill in culinary arts. The outcome not only improves the taste but also contributes to the texture of the dish.