French for “dry”, au sec in the kitchen means “almost dry.” This term is most often used when making sauces or risotto: a liquid (usually wine or stock) is combined with already cooking ingredients (usually onions, shallots, etc.) and reduced down to the point where it has almost evaporated. Be careful here—“almost dry” can turn to “burnt” very quickly (dry pan, high heat… you get the picture…). The point of au sec is to add FLAVOR. Who can say no to more flavor?