Behind popular wisdom

12 common sayings that don’t mean what you think

Image: Alexandra Fuller

We hear them daily and rarely question their meaning, but many popular sayings come from surprising origins—or mean something entirely different than we think. Some of these discrepancies are rooted in history, others in mistranslation, and more than a few in good old-fashioned misunderstanding. Here are 12 familiar phrases decoded and laid bare with real facts.

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The original version, a 12th-century German proverb—_"The blood of the covenant is thicker than the water of the womb"_—suggests chosen bonds (like friendship or military brotherhood) are stronger than family ties, the opposite of how it’s used today. This shift in meaning likely occurred in later times, as the abbreviated form entered popular speech.

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The full phrase is "Great minds think alike… and fools seldom differ." With the full version, the meaning turns ironic—it suggests that both geniuses and fools can agree just as easily, likely a warning against groupthink.

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This proverb is often used to warn against dangerous inquisitiveness, but the full version—_"Curiosity killed the cat, but satisfaction brought it back"_—adds nuance. It suggests that the reward of knowing can outweigh the risks of curiosity.

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The full phrase is "Jack of all trades, master of none, but oftentimes better than master of one." Originally, it praised versatility, not criticized it. The missing line completely flips the meaning, suggesting it’s often better to be well-rounded than narrowly skilled.

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This phrase meant an impossible task—just like lifting yourself by your own shoelaces. First recorded in the 1800s, it mocked absurd self-starting efforts. But by the 20th century, American individualism had flipped its meaning into a motivational mantra.

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The original phrase is "The proof of the pudding is in the eating," meaning you have to try something to know if it’s good. The modern shorthand makes little sense by itself and loses clarity but still hints at the original idea: results matter more than appearances.

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There are competing theories about this phrase’s origin. The most common links it to boxing radio commentary, where a losing fighter is "saved by the bell" at the end of a round. Others trace it to 18th-century burial customs, when the fear of being buried alive led to coffins being rigged with strings tied to bells aboveground.

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A popular myth claims the phrase "rule of thumb" stems from a law allowing men to beat their wives with sticks no thicker than a thumb. Fortunately, no such law ever existed. The phrase dates back to the 17th century and likely originated in trades where measurements were estimated using the thumb’s width or length.

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One theory about the origin of "cold turkey" links it to the clammy, pale skin that some people experience during withdrawal, said to resemble cold turkey meat. However, a more likely explanation is that it combines the earlier idiom "talking turkey" (meaning to speak plainly) with "cold," used to describe something abrupt or blunt.

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This phrase isn’t about feeling cozy—it refers to rope-strung beds from the 18th century. Back then, mattresses rested on a web of ropes that needed regular tightening. "Tight" meant the ropes were pulled firm to prevent the mattress from sagging.

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Though it sounds mythological, this phrase comes from early 1700s theater. Playwright John Dennis invented a new thunder sound effect for his play. After the show flopped, another theater used the effect without credit. Dennis famously complained, "They will not let my play run, but they steal my thunder."

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Before modern transportation, trade ships often got stuck in winter ice. So, smaller vessels were sent to break the ice and clear a path. Used since at least the 16th century, the original nautical context made it a natural metaphor for overcoming barriers.

PASS THE FISH SAUCE

Go Beyond Mayonnaise, Ketchup & Mustard: 10 Condiments To Spice It Up!

Image: JACQUELINE BRANDWAYN

Sure, there is nothing wrong with good old mustard, mayonnaise, and ketchup. But those classic flavors would be even more appreciated if given a rest for a while. And, in the meantime, here are ten condiments from all over the world that have been waiting on the benches for their day on the spotlight on your diner table. Did you ever hear about oyster sauce? Or lingonberry jam? Take a quick look and see if any of these flavor enhancers tempt you!

Image: Davide Cantelli

Let us start this list with a sauce that is served throughout the Balkan nations as a relish or a side dish. The so-called "Serbian Salsa", ajvar is a condiment made principally from sweet bell peppers and eggplants.

The relish became a popular side dish throughout Yugoslavia after World War II and is made of roasted peppers. Ajvar can be consumed as a bread spread or as a side dish. Ajvar has a few variations. One variation contains tomato and eggplant, and another green bell peppers and oregano.

Image: Viviana Rishe

Hoisin sauce gives a tangy glaze to any dish. Essentially a Chinese barbecue sauce, this condiment lies at the intersection of brown sauce and hot sauce. Peking ducks are almost always dressed with hoisin sauce.

This is a thick, fragrant sauce commonly used as a glaze for meat, an addition to stir fry, or as a dipping sauce. It is dark-colored, sweet, and salty. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic.

Image: Nick Karvounis

A Korean sauce, gochujang is a savory and spicy hot pepper paste that gives many dishes from its country of origin their unique taste. It is made from chili, fermented soybeans, sticky rice, and salt, it’s mostly combined with other condiments when used.

Traditionally, it would be naturally fermented over years in ceramic vessels on an elevated stone platform in the backyard but these days it is prepared in a more industrial environment.

Image: Caroline Attwood

As the name implies, fish sauce is a liquid condiment made from fish. Its pungent smell may come as a shock to the first-time user but it is a flavor one gets used to. It helps enhance the taste of the ingredients it touches.

It is mixed with sugar, chili, lime juice, and garlic, and due to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. It can be used as a seasoning during or after cooking and as a base in dipping sauces.

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A familiar name to many, chutney is made of fruit or vegetable marinated in vinegar, spices, and sugar, chutneys can be sweet, savory, or spicy. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce.

Vinegar was added to the recipe for English-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year or to be sold as a commercial product. In Western cuisine, chutney is often eaten with hard cheese or with cold meats.

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Miso is a byproduct of soy sauce, but it has a life of its own. Apart from being used to make soup, the paste can be served directly as a topping on rice.

High in protein and rich in vitamins and minerals, it is used for sauces and spreads, pickling vegetables, fish, or meats. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory.

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Another familiar name on the list, aioli begins with a ground garlic paste before whipping in egg yolk, olive oil, and mustard. The emulsion is sometimes seasoned with lemon juice, saffron, or chili. It is a perfect dip for seafood, veggie crisps, or french fries.

The names mean "garlic and oil" in Catalan and Provençal. It is found in the cuisines of the Mediterranean coasts of Spain and France.Some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions lack egg yolk and contain more garlic.

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Perhaps it is more than "just" a condiment, as it also has steamed, fried sausage, usually pork, typically cut into bite-sized chunks. But in this case, we are highlighting the curry ketchup that goes with it.

Currywurst sauce is based on spiced ketchup or tomato paste topped with curry powder, or a ready-made ketchup seasoned with curry and other spices. The dish is often served with french fries.

Image: Raphael Nogueira

As exotic as the name sounds, it is not a rare condiment. Oyster sauce is a viscous dark brown condiment thickened with corn starch, made from oyster extracts, sugar, salt, and water.

Oyster sauce is saltier and is used more often in everyday cooking than hoisin sauce. It’s as suitable for marinating a steak at home as it is for dressing boiled choi sum.

Image: Fábio Alves

Lingonberries grow on a short evergreen shrub in the Arctic tundra throughout the Northern Hemisphere from Eurasia to North America. And, in Sweden, these little berries are used to make delicious jam that is used as a condiment for meat courses, such as meatballs, beef stew, or fried herring.

Traditional dishes such as potato pancakes, spinach pancakes, and black pudding are commonly combined with lingonberries. The jam can also be paired with oatmeal porridge, mashed potatoes, and some desserts.