To "dilute" means to make a liquid thinner or weaker by adding more liquid, usually water. This process reduces the concentration of the original substance, making it less potent. For example, when you add water to juice, the flavor becomes milder and less intense. Dilution is commonly used in various fields, including chemistry and cooking. In chemistry, scientists often dilute solutions to achieve desired concentrations for experiments. In cooking, chefs may dilute sauces or dressings to adjust their flavor and consistency, ensuring they complement the dish without overpowering it.