One syllable: braise.
brayz
/bɹeɪz/
braise is pronounced brayz (/bɹeɪz/). It has one syllable (braise), with the stress on "braise". Braise is a cooking method that involves browning food briefly at high heat and then cooking it slowly in a covered pot with a small amount of liquid. The process softens tough cuts and develops deep flavors through moisture, heat, and time. It typically results in tender texture and richly flavored, concentrated sauces.
Braise is a cooking method that involves browning food briefly at high heat and then cooking it slowly in a covered pot with a small amount of liquid. The process softens tough cuts and develops deep flavors through moisture, heat, and time. It typically results in tender texture and richly flavored, concentrated sauces.
"She decided to braise the brisket for several hours to break down the connective tissue."
"The chef braised the carrots in red wine and aromatic herbs until they were glossy and tender."
"After searing the onions, she braised them with broth to build a sweet, savory base."
Pronounce it as breɪz with a single syllable, rhyming with phase and gaze. Start with a light lip rounding for the /eɪ/ diphthong, then close to end with a crisp /z/. Stress is on the sole syllable. The mouth positions are tip of the tongue near the alveolar ridge, with the lips slightly rounded on the /eɪ/ portion and a voiceless-to-voiced Z sound at the end. You’ll hear a smooth glide into the vowel, then a final zibilent release. IPA: US/UK/AU breɪz.
Two frequent errors: (1) pronouncing it as a hard ‘z’ with extra tension, or (2) turning it into a long vowel like /breɪzɜː/ in some dialects. Correct by keeping a short, crisp /z/ and ending with a quick, voiced alveolar fricative, not a drawn-out vowel. Practice by saying ‘braze’ in slow motion: /b/ + /r/ + /eɪ/ + /z/, then return to natural speed. Focus on the end of the word staying z-not-s or -zɪz. IPA: breɪz.
Across US, UK, and AU, the vowel remains the same in all: /eɪ/. The main difference is rhoticity: US often rhymes the final cluster cleanly with a non-rhotic UK accent? In practice, /breɪz/ is non-rhotic in both US and UK for this word; AU typically follows US patterns but may exhibit very slight vowel roundedness or rise in the nucleus. Overall, the vowel quality and final /z/ are consistent, with minor accent color in the surrounding consonants or length in adjacent vowels in rapid speech.
The challenge lies in the diphthong /eɪ/ merging smoothly with the final /z/. It’s easy to miscue the onset or to produce a prolongation like /breɪzɪ/ or /breɪs/. You must maintain a tight jaw for the /b/ and /r/ blend, then glide quickly through /eɪ/ to the short, crisp /z/. The mouth should barely move after the /eɪ/, avoiding extra vowel sounds. IPA: breɪz.
No silent letters in standard pronunciation. The spelling braise mirrors its pronunciation closely: b-r-a-i-s-e, with the final -e not being silent in the sense of affecting a separate syllable; instead, it supports the long /eɪ/ vowel. The pronunciation is a single syllable with the tense diphthong /eɪ/ and a final voiced /z/. IPA: breɪz.
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US: crisp, rhotic r, strong /eɪ/; UK: non-rhotic, smoother /r/ influence; AU: US-like with slight vowel length variation and faster rhythm. Vowel: /eɪ/ as a rising diphthong in all; Consonant: /b/ and /r/ should blend without explicit release, ending in a clear /z/. IPA references: US breɪz, UK breɪz, AU breɪz. Accent notes: US/UK both typically pronounce final /z/ with voiceless-voiced contrast, but US may have stronger rhotics in surrounding words; AU often merges with /ɜr/ in certain phrases, yet for this word remains close to US. Practice stressing the diphthong then gliding straight into z.
Braise derives from the Old French braisir, meaning to fry, brown, or toast. The term entered Middle English via culinary usage to describe a cooking method where meat is first browned then simmered in a small amount of liquid. The root braise traces to French braiser, from late Latin brasus, related to braser ‘to brown, to roast.’ Over time, the meaning narrowed in English to the low-and-slow technique that combines searing with braising liquid, typically in a covered pot. In modern kitchens, braising emphasizes both Maillard browning and long, moist-heat cooking to break down collagen in tougher cuts, yielding tender texture and concentrated flavors. The technique appears in English culinary texts by the 18th century and became common in both home cooking and haute cuisine, with regional adaptations and flavor profiles influenced by local broths, wines, and aromatics.
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💡 These words have similar meanings to "braise" and can often be used interchangeably.
🔄 These words have opposite meanings to "braise" and show contrast in usage.
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Words that rhyme with "braise"
-aze sounds
-ise sounds
Practice with these rhyming pairs to improve your pronunciation consistency:
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