What’s the word for…?

14 everyday things that you probably didn't know the name of

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Have you ever found yourself pointing at something mid-conversation because you couldn’t name it? Or have you caught yourself calling it "thingy"? You wouldn’t be the first. Some very specific nouns exist that few people are familiar with, so they are seldom used. Read the full list and see how many of them you were already using correctly!

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Have you ever closed your eyes and noticed strange figments of light dancing before them? Possibly, we all have! They are "phosphenes". These visual sensations happen when pressure stimulates the retina, even in the absence of light.

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The aglet is that little plastic or metal tip at the end of your shoelace. Its only job is to stop the lace from fraying and to help it slide easily through the eyelets. Its name derives from Old French, when aguilette meant "needle" or "pin."

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How many parts of a fork can you name? There’s the handle, of course, and then the forking, spiked end. Those "prongs" have a correct name: tines.

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You know that smooth patch of skin between your eyebrows, where worry lines eventually meet? That’s your glabella. It’s the name of the underlying bone. It derives from the Latin glaber, which means "smooth" or "hairless."

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"Pinky" might work, but there is actually a correct term for it: The smallest finger, a.k.a the fifth digit, is called "minimus," its proper Latin name.

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Before you pop open a bottle of champagne, you’ll need to deal with the agraffe—that little wire cage around the cork. Its job is to keep the cork in place despite the bubbling pressure inside the bottle. Another name for it is "muselet."

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It sounds like some fictional character, but purlicue is the name for the space between your thumb and forefinger. When you're holding a pen, gripping a mug, or giving a thumbs-up, your purlicue is doing the support work.

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Look closely at your fingernails and you might spot a small, pale crescent shape near the base. That’s the lunule, which comes from the Latin for "little moon." It’s most visible on the thumbs and plays a role in nail growth.

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You know that earthy, comforting smell after a fresh rain. Science has proved there is a particular scent generated when rain hits dry soil. It comes from plant oils, bacteria, and a compound called geosmin.

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The peen is the rounded or wedge-shaped part on the opposite side of a hammer’s face. It's used for shaping metal or riveting, depending on the hammer type.

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Some people like the foam on top of a beer, some consider it just an aesthetic obstacle. That foamy top has a name, though: barm. In ye olden times, this froth was used as a fermenting agent in baking.

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You would probably refer to the whole end-tip of a pencil as the "eraser," but that would mean ignoring the ferrule. That’s the name for the metal ring holding the eraser in place. Pencils didn’t always include that commodity: the brilliant idea of pencil-and-eraser combined began being sold in the 1900s.

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That little cardboard sleeve around your hot coffee cup has a name: zarf. Originally, zarfs were ornate metal holders for coffee cups in the Middle East. Today’s version is a little less glamorous but no less essential for saving fingers on the go.

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The tiny tripod inside your pizza box is often called a "pizza saver," but another word for it is "tent." It’s there to stop the lid from squashing the toppings underneath, especially when you stack the pizza boxes together.

Delicious read

Say cheese! We're taking a global tour of cheese origins!

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Have you ever wondered where some of your favorite cheeses come from? Many of them are named after their places of origin, making each bite a tasty geography lesson. Whether you're a cheese expert or just enjoy a good slice on your sandwich, it doesn’t matter—you’ll enjoy this flavorful ride either way. There are fascinating stories behind the cheeses we eat every day. So, let’s take a trip around the world—one cheesy stop at a time—and explore 10 places that gave these famous cheeses their names.

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We can’t start with anything but a classic. Parmesan—or, as the Italians say, Parmigiano Reggiano (fancy name, huh?)—hails from two regions in Italy: Parma and Reggio Emilia. Can you see where the name comes from?

This one is often called the "King of Cheeses." It’s the perfect topping for pasta thanks to its hard, crumbly texture.

As for Italians, they take Parmesan very seriously—and we mean legally. Only cheese made in these regions can be called Parmigiano Reggiano. Its rich, nutty flavor develops over years of aging, making every sprinkle a savory delight.

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We’re not sure what it is, but over the past decade, cheddar has skyrocketed in popularity. These days, it feels like every single meal has a version with cheddar on it. It’s a global superstar—but it all started in the quiet village of Cheddar in Somerset, England. Did you know that?

Unlike some other cheeses, cheddar isn’t bound by strict naming rules. That’s why it exists in so many versions—there’s a type of cheddar for everyone.

The cheese gets its signature dense texture from a unique process called "cheddaring," where curds are stacked and pressed. Today, cheddar is as common in a grilled cheese sandwich as it is on a fancy cheeseboard. So, what’s your favorite cheddar dish?

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There may be as many types of cheese as there are people in the world, but we can all tell the difference between the everyday varieties and the fancy ones, right? Brie definitely belongs to the latter.

Known for its soft, creamy interior and white rind, this cheese takes its name from the Brie region in northeastern France. Although the name isn’t legally protected, certain local varieties—like _Brie de Meaux_—hold special status.

Brie has a delicate, buttery flavor that pairs beautifully with fruit or a crisp baguette. It’s a favorite at both casual gatherings and holiday feasts. And if you haven’t yet melted a slice of Brie on warm bread, you’re missing out on one of life’s simplest pleasures.

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This one’s a classic—but do you know where it comes from? Gouda is one of the Netherlands’ most famous exports, and it’s named after the city of Gouda.

This cheese is often large and round, and it comes in a variety of ages, from young, mild varieties to the more intense, aged Goudas.

Known for its smooth, creamy texture and rich flavor, Gouda can be enjoyed in countless ways. The city of Gouda has fully embraced its cheesy heritage and even hosts a weekly cheese market! It’s known as "the city of cheese," so if you ever visit, you simply must try some Gouda!

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It’s about time we stuck to our own production, and when it comes to that, Colby cheese is as American as apple pie. It originated in the small town of Colby, Wisconsin, where cheesemaker Joseph Steinwand created it in 1885 and named it after his hometown.

This mild, semi-soft cheese is known for its slightly sweet flavor and firm (but not crumbly) texture. It’s a favorite for snacking, melting, or adding to sandwiches, thanks to its approachable taste.

Wisconsin’s reputation as America’s Dairyland owes much to cheeses like Colby. So the next time you bite into a slice, you’re enjoying a piece of Midwestern tradition that’s still going strong.

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Camembert is a creamy, soft cheese with a velvety rind, and it takes its name from the village of Camembert in Normandy, France. While many variations exist, true Camembert de Normandie is protected and made using traditional methods.

This cheese has a rich, buttery flavor with earthy undertones, making it a staple on any proper French cheeseboard. Camembert is beloved for its versatility—you’ll find it spread on crackers or baked into a golden, gooey delight.

Locals in Normandy are rightfully proud of this cheese, as it represents their region’s rich dairy history. Take a bite of Camembert if a creamy trip to the French countryside is what you're after!

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Colby isn’t the only cheese invented in the US—Monterey Jack brings a slice of Californian history to your table. This mild, semi-hard cheese is named after Monterey County, California, and the man who helped popularize it: David Jacks.

Jacks, a Scottish immigrant, saw an opportunity to market the cheese—and the rest is history! Its smooth, creamy texture makes it perfect for melting, making it a staple in quesadillas and burgers. Do you like this cheese?

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Blue cheese is a controversial one, not because of anything it did, but because people either love it or hate it. Which side are you on?

Stilton is one of England’s most iconic blue cheeses. It was named after the village of Stilton in Cambridgeshire, where it was first sold.

Today, only three counties in England are allowed to produce the coveted Blue Stilton, giving it a strong regional identity (and an extraordinary price tag).

With its crumbly texture and distinctive tangy flavor, Stilton stands out on any cheeseboard. You can enjoy it with a glass of port or a slice of pear. Stilton’s bold character has earned it a special place among cheese enthusiasts. If you haven’t tried it yet, you’re in for a delicious surprise!

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Gruyère cheese is named after the picturesque district of Gruyères in Switzerland, where it has been made for centuries.

This firm cheese is known for its complex, nutty flavor and smooth texture, which makes it ideal for melting into fondue or French onion soup.

Interestingly, Gruyère has been at the center of legal disputes between France and Switzerland, as both countries claim rights to the name. But as things currently stand on the legal battlefield, authentic Swiss Gruyère is protected, so every time you get some, you know you’re getting the real deal.

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Let’s round it up by going back to the beginning: Italy! For the final cheese, we have Romano, often called Pecorino Romano in Italy, with roots going all the way back to ancient Rome.

This cheese is primarily made from sheep’s milk and can be quite salty, but it’s perfect for grating over pasta dishes or adding a sharp bite to salads.

Here’s the twist: True Pecorino Romano is a protected Italian cheese, while "Romano" in the US often refers to cow’s milk versions. In any case, Romano’s robust flavor packs a punch, making it a favorite for those who like their cheese with a little extra zing. What do you think of it?