2 syllables: Brais, es. Stress on Brais.
BRAY-ziz
/ˈbɹeɪzɪz/
Braises is pronounced BRAY-ziz (/ˈbɹeɪzɪz/). It has two syllables (Brais-es), with the stress on "Brais". Braises is a plural noun referring to dishes prepared by braising, a cooking method that slowly cooks food in liquid until tender. In culinary contexts, 'braises' denotes multiple braised dishes or servings. The term emphasizes a technique (braising) and the resulting dishes rather than an intrinsic味.
nounBraises is a plural noun referring to dishes prepared by braising, a cooking method that slowly cooks food in liquid until tender. In culinary contexts, 'braises' denotes multiple braised dishes or servings. The term emphasizes a technique (braising) and the resulting dishes rather than an intrinsic味.
"The chef prepared several braises for the tasting menu, including short rib braises and mushroom braises."
"We sampled two braises, noting how the meat fell apart in the rich, lacquered sauce."
"Her book features braises from different cuisines, each with its own aromatic braising liquid."
Pronounce it as BRA-iz-iz with the primary stress on the first syllable: /ˈbreɪ.zɪz/ (US/UK typically). Start with /breɪ/ as in 'bray', then a soft /zɪz/ for the second and third syllables. In careful speech, you may hear a slight, quick second syllable offset; in rapid speech you’ll hear /ˈbreɪ.zɪz/. If you’re teaching, model the mouth position and then have the learner imitate the vowel and z-phonemes clearly. Audio resources like Pronounce or Forvo can give native pronunciations for verification.
Common errors include treating it as two syllables with an /eɪ/ in the middle only as a quick 'ay' and misplacing stress on the second syllable. Another typical slip is mispronouncing the final /z/ as /s/ in plural forms. Correct by maintaining /ˈbreɪ.zɪz/ with a clear /z/ sound at each ending and emphasizing the first syllable. Practice with minimal pairs and recording to ensure both the vowel in /breɪ/ and the z-phonemes are accurate.
Across US/UK/AU, the core pronunciation /ˈbreɪ.zɪz/ is similar. In rhotic US, the /r/ influence persists in the preceding syllable; in some UK accents you might hear a slightly shorter /eɪ/ and crisper /z/; Australian tends to be flatter with a subtle vowel shift, but /breɪ.zɪz/ remains stable. The main difference is vowel quantity and tempo rather than phoneme identity. Listening to region-specific pronunciation guides can help fine-tune length and intonation.
It challenges: 1) maintaining the long diphthong /eɪ/ in /breɪ/ without sliding to a shorter /e/ sound; 2) producing two consecutive voiced sibilants /z/ that stay distinct from a following /z/ tip; 3) keeping primary stress on the first syllable in fluent speech while moving quickly through the last two. You’ll want precise tongue tip and lip position for the /z/ segments, and a crisp /ɪ/ in the second syllable instead of a lax /ɪ/. Practice with contrastive drills and slow careful enunciation before speed.
A unique nuance is the transition from the /eɪ/ diphthong to the /z/ consonant cluster in rapid speech. Ensure your tongue tip relaxes between /eɪ/ and /z/ so you don’t merge into a soft /z/ or a misarticulated /ɪ/ vowel. It’s common to carry the /ɪ/ slightly longer in rapid connected speech, causing a near 'breɪ-ziz' blend. Practice with slow-to-fast tempo, focusing on the boundary between /eɪ/ and /z/ sounds.
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Braises derives from the verb braise, from French braiser, itself from Old French brazir, related to braster ‘to burnish, to bronze’ and ultimately from Latin bracis. The culinary term entered English via culinary borrowings in the early modern period, aligning with char-broiling and slowly cooked dishes. The plural form braises has come to denote multiple braised preparations or the dishes themselves, often in menus and cookbooks. Historically, braising emerged as a practical method in European kitchens for tough cuts, leveraging both color and tenderness through gentle moisture and time. Over centuries, braises evolved to incorporate diversified liquids (wine, stock, beer, miso, soy) and flavorings (herbs, aromatics), expanding from a cooking technique to a category of dishes named after the method. First known printed uses appear in early 18th-century culinary texts, aligning with the rise of structured, technique-based recipes in professional kitchens.
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💡 These words have similar meanings to "Braises" and can often be used interchangeably.
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Words that rhyme with "Braises"
-ses sounds
-rd) sounds
Practice with these rhyming pairs to improve your pronunciation consistency:
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