Unavoidable words

Behold, the mighty apostrophe! The tiny symbol makes us all talk faster

Image: Vitaly Gariev

Aside from their use to describe the pains of childbirth, contractions are little shortcuts that make English sound natural and easy in everyday speech. They work by blending words and dropping letters, usually with an apostrophe standing in their place. We all use them daily, often without even thinking about it. Let’s take a look at 12 of the most common ones.

Image: Fatemeh Heidari

The first item on our list is the contraction of "I am." It entered English centuries ago, as speakers sought smoother and faster ways to communicate. Here, the apostrophe replaces the missing "a."

Today, "I’m" is one of the most common contractions in both conversation and casual writing. You’ll hear it everywhere—from introductions like "I’m John" to everyday statements such as "I’m hungry."

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"You’re" blends "you are" into a quicker form. The apostrophe stands in for the dropped "a." Its use became widespread in both spoken and written English over time.

Today, "you’re" is essential in everyday communication. Whether in texts, casual notes, or speech, most people favor it over the more formal "you are" in informal settings.

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"He’s" is the contraction of either "he is" or "he has." The meaning depends on context: "He’s running" means "he is running," while "He’s gone" means "he has gone."

It’s one of the most common spoken contractions, helping speech and writing sound more natural. You’ll see it in conversations, books, and movies, adding natural flow.

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There’s no "he’s" without a "she’s." This contraction can mean "she is" or "she has," depending on how it’s used. Like many others, it reflects the natural rhythm of spoken English.

Like its masculine counterpart, "she’s" is an everyday staple, heard in phrases like "She’s ready" or "She’s been there." It makes speech and writing quicker, more direct, and more conversational.

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"It’s" is the contraction of either "it is" or "it has," with the apostrophe marking the missing letter. It is often confused with its, the possessive form (as in "The dog wagged its tail").

In current use, "it’s" is one of the most common contractions in English, referring to things or animals. Common sentences like "It’s cold outside" or "It’s been fun" show just how indispensable it is.

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"We’re" is the contraction of "we are," with the apostrophe replacing the missing "a." It has been in use for centuries as a way to make speech and writing smoother and more efficient

Today, "we’re" is common in everyday English, especially in collaborative or group contexts. You’ll hear it in phrases like "We’re going out" or "We’re ready."

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"They’re" blends "they are," again with the apostrophe marking the missing letters. It’s often confused with the homophones their (possessive) and there (location), which makes it challenging for many learners.

Today, "they’re" is frequently used in both speech and informal writing. Common examples include "They’re happy" and "They’re working," showing how practical and natural the contraction is in everyday English.

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"Don’t" is the shortened form of "do not." Its first known use dates back to the 17th century, when written English began reflecting casual speech.

Today, it’s one of the most common negative contractions. You’ll hear it everywhere, in phrases like "Don’t worry," "Don’t move," and "Don’t forget." It may be informal, but it’s practically universal.

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"Can’t" contracts "cannot," with the apostrophe replacing the missing "no." This form has been part of spoken English for centuries, reflecting natural speech patterns.

Today, it’s one of the most common contractions, used to express inability or prohibition. Phrases like "I can’t swim" or "You can’t do that" are everyday examples of its use.

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The third and final negative contraction on this list, "won’t," is the shortened version of "will not." Unlike most contractions, it does not follow the usual pattern of dropping letters, as it evolved from older English forms such as "wonnot" or "wynnot."

Currently, "won’t" is one of the most familiar negative contractions. Frequently used in speech and writing, it appears in everyday phrases like "I won’t go" or "He won’t listen."

Image: Tonia Kraakman

"I’ve" shortens "I have," usually when "have" acts as an auxiliary verb. The contraction drops the "ha" and replaces it with an apostrophe.

Today, "I’ve" is commonly used in casual speech: for example, "I’ve seen that movie" or "I’ve been there." It helps make everyday expressions smoother and more natural.

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"Let’s" comes from "let us," and has been used for centuries to invite joint action. The apostrophe shows the missing "u."

Today, "let’s" is common in casual English. From "Let’s go" to "Let’s see," it provides a friendly, inclusive way to suggest doing something together.

Pizza Napoletana, anyone?

Which Thousand Islands made the dressing? 10 foods named after places

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Some dishes are named after people, like Caesar salad or Fettuccine Alfredo, while others are simply a description of their main ingredients, like lobster rolls or clam chowder. However, some famous dishes are named after the cities, regions, or countries where an inspired cook created them. The following 10 go from the obvious to the surprising, so stick around and prepare to crave at least one of these!

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Since buffaloes don’t have wings, it’s safe to assume that the name origin for this delicious treat must come from something else. And, as the story goes, Teressa and Frank Bellissimo of Buffalo, N.Y.’s Anchor Bar created the dish in 1964. Supposedly, the restaurant received a shipment of chicken wings instead of backs and necks, so Teressa put them in the fryer and coated them with tangy hot sauce.

Another version of the story, as told by the couple’s son, Dominic, states that Frank first created the wings on a Friday night to provide his Catholic customers with something to eat when the clock struck midnight during Lent.

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Philadelphia’s prodigal lunch, the Philly cheesesteak, is arguably the city’s most famous delicacy. The grilled beef sandwiches were first made in 1930 and served at Pat’s King of Steaks, consisting of just grilled beef and white onion on a toasted roll, though provolone cheese was added to the recipe in the 1940s. These days, you’d be hard-pressed to find a deli not selling a cheesesteak in Philadelphia.

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A dressing defined by its creamy texture and tangy, salty, and slightly sweet flavor, Thousand Island was supposedly created by Sophia LaLonde in Clayton, N.Y. Her husband, George LaLonde Jr., was a fishing guide through the Thousand Islands in the St. Lawrence River and provided meals for his tour parties. One part of the meal included "Sophia’s Sauce," a recipe that was later shared with the owners of the Herald Hotel. There, the dressing was first served to the public, where it was given its present-day name.

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A hearty pasta recipe, spaghetti bolognese was named after its place of origin, the city of Bologna, Italy. This meat-based sauce, very commonly used across the world to accompany noodles, is known to Italians as ragù alla Bolognese, but in the city of Bologna itself, the dish is known simply as ragù.

While the Bolognese sauce is a staple in Italian cuisine, the version served with spaghetti is more of an American adaptation. The Italian version is traditionally served with pasta like tagliatelle or pappardelle. The sauce is often used in lasagna as well.

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A city in southwest Germany, Frankfurt, is responsible for these delicious sausages, also known as hot dogs in the United States and Europe. Traditional Frankfurters are made from a blend of pork and beef. The meat is finely ground, mixed with salt, spices, and other seasonings, and then stuffed into a casing.

These sausages typically served in a bun, later became known as hot dogs, franks, wieners, or weenies. Nowadays hot dogs are a staple at American barbecues, baseball games, and street food vendors.

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A wild cabbage that thrived in the moderate climate of Brussels, Belgium, the sprouting vegetable originated in that city and is named after it. The Netherlands later became the largest exporter of Brussels sprouts, although they are currently grown around the world, including the U.S.

Brussels sprouts have a slightly bitter taste and a firm texture. When cooked properly, Brussels sprouts can be tender with a slightly nutty or sweet flavor. They are a traditional vegetable in Belgian cuisine, often included in festive and seasonal dishes.

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One would be forgiven to believe that such a quintessentially American dish as the hamburger was created in the United States but the beef patty that goes inside the bun was actually created in Germany. A local snack in the city of Hamburg named frikadelle, was served on its own. However, Americans developed the sandwich we know and love today by placing the patty inside a bun with salad. The dish’s popularity soared and has become one of the most enduring foods of the past 250 years.

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The only item in this list that is not a food per se, but a drink, champagne is a prime example of something edible that was named after a place. This sparkling wine is produced exclusively in the Champagne region of France and has forever been associated with luxury.

In its early days, champagne was enjoyed only by French royalty, but today it is celebrated by millions of people around the world on special occasions.

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The second "only" on this list goes to the dish with a deceiving name. While the Chicken Kyiv is the national dish of Ukraine (of which Kyiv is the capital), its origins are more likely French.

During the early 1900s, French cuisine was very popular across Russia, and Empress Elizabeth sent many of her best chefs to France to study it. One of the dishes brought back and adapted was Cotelettes de volaille, a chicken dish that is very similar to the modern Chicken Kyiv. This dish was served in Kyiv to delegations returning from Berlin after the World Wars.

Image: Daniel L

A dish that is becoming increasingly popular in the U.S. is the Korean barbecue. This preparation consists of marinated beef rib cross-sections cooked over direct heat. As its name implies, it comes from Korea.

Although Korean barbecue refers to several meat-based Korean entrées, including bulgogi (beef) and spicy pork, the most common type of meat associated with the term is the short rib variety.