26 Foods And Drinks With Deceptive Names

When it comes to food, names can be deceiving — especially when they sound sweet and innocent but are far from it. From dishes that don't contain any meat despite their name suggesting otherwise to snacks that have nothing to do with their supposed main ingredient, food names can be downright puzzling. But behind each name, there's often a curious legend or historical fact that sheds light on its true origins.

Some foods are named after their appearance, such as bear claws, beaver tails, and ants on a log, while the names of others suggest a place of origin that isn't, in fact, what it is (we're looking at you, Boston Cooler). Then there are foods that imply a certain principal ingredient, such as sweetbreads and mincemeat or Welsh rabbit and cream crackers, but their ingredient list is far from what the name suggests. These are just a few examples of deceptively named foods that might surprise you with their origin stories and etymology, so get ready to be reminded that we shouldn't always judge a dish by its name.

While it is indeed Welsh, there's no rabbit in sight in this cheesy toastie. More commonly known as Welsh rarebit, the dish is made by covering toasted bread with a thick savory sauce made from cheese, beer, Worcestershire sauce, and seasonings. 

The original English name, which first appeared in writing in 1725, is possibly a reference to the fact that cheese had to be a meat replacement for the peasants who couldn't afford it. However, its ancestor, a Welsh dish of bread and fire-roasted cheese called caws pobi, translates to toasted cheese. So does it make the original Welsh rarebit vegetarian? We think so.

If you've never tried Spotted Richard, as it was once unsuccessfully rebranded, don't let the name put you off this classic English dessert. A traditional spotted dick is a steamed suet pudding with dried fruit (usually currants or raisins) and sometimes mixed spices. It is often served with custard or cream, which helps to offset the mildly sweet, rich flavor of the dessert. 

The "spotted" part of its name is believed to have originated from the spots or dots from the dried fruit mixed throughout the dough. The second part is likely making use of the word "dick" as a short version of the Old English words for pudding, with puddick being one of them.

Without knowing what they look like, you'll probably never guess what cat's tongues actually are. However, dear cat lovers, there's no need to worry: These sweet treats have more in common with ladyfingers than with felines. Traditionally, these thin, crisp cookies are made with butter, sugar, egg whites, and flour and have a more delicate, meringue-like texture compared to their savoiardi lookalikes. 

A number of cultures have their own variations, but the two primary ones are French langues de chat and Italian lingue di gatto (both translate to "cat's tongue"). The shape of the cookie, which is long and flat with pointed ends, resembles a cat's tongue, which likely inspired the name.

If you've ever wondered whether a traditional Christmas pie filling that goes by the name of mincemeat contains any actual meat, the answer is yes and no. Historically, mincemeat did indeed contain meat, such as goose or mutton (and lots of it), as well as suet, spices, brandy, and dried fruits. The pie was a practical way to preserve meat in sugar, often served as a savory dish rather than a sweet one. 

Over time, the meat content in mincemeat decreased, and by the 20th century, most recipes no longer called for meat, only for mincing the fruit. However, the name "mincemeat" persisted, and today, most mincemeat pie recipes don't even require suet.

This Irish snack was born out of Industrial-era demand for convenience foods. It became a teatime staple thanks to the efforts of Jacob's baking company, which introduced them in 1885. And even though the name suggests it has dairy, the ingredient list has always been vegan-friendly. 

Ever since their inception in 19th-century Dublin, cream crackers contained little more than flour, baking soda, salt, yeast, and vegetable oil. The name is believed to be a nod to the manufacturing process, during which the flour and water mixture is creamed with the oil. Today, the Jacobs brothers' legacy lives on in these crispy, flaky crackers, typically enjoyed with sweet and savory toppings.

Stuffing celery sticks started long before Ants on a Log became a snacktime mainstay. The mild flavor and natural indent of the stalks have made them a perfect vessel for various fillings. While early 20th-century cookbooks suggested filling them with butter, cheese, and other savory toppings, somewhere in the 1960s, peanut butter stuffing rose to prominence. 

The origins of the raisin-topped snack and its name are virtually untraceable, and countless variations have spawned from the original, including raisinless "Ants on Vacation," as well as "ghost" and "fire" ants made from marshmallows and cranberries, respectively. Today, it qualifies as a "rat snack," which is a term for grabbing a spontaneous, quick, and messy bite.

You'd think that a drink that goes by this name was born out of wartime necessity, and you'd be wrong. In fact, gunpowder tea is a type of green tea produced by plucking young tea leaves and subsequently withering, steaming, and rolling them into small pellets. The pellets are then dried, giving the tea a unique appearance and flavor. 

Initially known as zhu cha or "pearl tea" in China, it is believed to have gotten its modern name after a 19th-century British clerk noticed the visual resemblance of the pellets to gunpowder grains. In line with their new name, the dried pellets unroll or "explode" when brewed.

Beaver tail is one of Canada's iconic foods, widely considered to be the Great White North's unique take on the donut. It is made by stretching and flattening a ball of dough, which is then deep-fried until it is crispy and golden brown. The pastry is typically served hot and topped with anything from cinnamon sugar and chocolate to lox, bacon, and cheese. 

Despite its name, beaver tail pastries do not (and never have) contain any beaver meat or byproducts. The name is simply a nod to the animal that is a symbol of Canada and to the shape of the pastry itself.

Grits are a Southern staple dish made from ground cornmeal that is boiled with water or milk until it reaches a thick, porridge-like consistency. While variations of milled corn porridge have been around since antiquity, the origin of grits in their modern form is traced to the diets of 16th-century indigenous communities and, later, enslaved people of Southern plantations. 

The dish has since evolved and became an essential part of Southern cultural identity, with preparation and serving style varying by region and family tradition. The Old English word "grytt," which was used to describe roughly milled grain, is believed to have evolved into the modern spelling. Since the 1980s, grits have gained popularity outside of the South and are now enjoyed across the country.

Before you wince at the buggy name of this mid-century hit, consider its origins. This pie was at the height of its popularity in the 1960s, and even then, it didn't contain any insect parts. Instead, some believe it was named after the Southern grasshopper cocktail, its title a nod to its crème de menthe hue. 

Judging by the pie's ingredient list, which typically involves a chocolate cookie crust and a filling made from crème de menthe and marshmallow cream, this most popular theory on how grasshopper pie gets its unusual name holds up the best. But if you'd rather take things literally, some modern grasshopper pie recipes do indeed contain insects.

America's answer to Canadian beaver tail, this dish also doesn't contain any meat. Bear claw is actually a sweet, flaky pastry typically filled with almond paste and topped with slivered almonds and a sweet glaze. The dough is shaped and cut in a way that makes it bear a resemblance to the ursid's limb, hence the name.

These decadent pastries have been around for at least a hundred years, with first mentions in U.S. newspapers dating back to 1915. They have since become a popular treat in many American bakeries and coffee shops, often paired with a cup of coffee for a sweet breakfast or snack.

You're likely familiar with this dish's original name: pico de gallo. A far more animal-friendly salsa than the name might suggest, pico de gallo contains no rooster parts. Instead, it may have gotten its name from the way it was once eaten — directly with hands, pinching bits and pieces between the thumb and index finger, forcing the hand to take a shape resembling a rooster's head. 

This wouldn't be possible with any old salsa — what makes pico de gallo stand out is its chunky texture. So next time you chop up some tomatoes, jalapeño peppers, onions, and cilantro, try eating them with your hands to see if this theory holds up.

Unless you're a Julia Child fan or an expert in French cuisine, you'll probably never guess what sweetbreads actually are. Despite what their innocent name suggests, "sweetbreads" is not another term for danishes or Hawaiian rolls. Instead, it is a kind of varietal or organ meat (specifically, the thymus gland or pancreas of a calf) that even some meat-eaters won't dare to try. 

The origin of the name "sweetbread" may date back to the 16th century, when the Old English word "bræd" was used to refer to animal flesh, whereas the "sweet" part likely described the mild flavor of this ingredient.