Watch what you order

Duck sauce has no duck, Welsh rabbit has no rabbit: Misnamed meals 101

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If "puppy chows" are not dog snacks, "duck sauce" contains no duck whatsoever, and "German Chocolate Cake" is reportedly Texan… who is handing out these misleading dish names? Decidedly, some of the terms on this list might make you check with the waiter before you place your order. Let’s explore the stories behind unexpected food labels!

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This might be good news: No ducks are harmed in the making of this popular takeout condiment! Duck sauce is a sweet-and-sour orange jelly often served with Chinese-American dishes.

It’s made from apricots, plums, or peaches, combined with sugar and vinegar. The name likely came about because it was invented as a match for crispy duck dishes in Chinese restaurants.

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English muffins look nothing like American muffins, do they? And, technically, they do not come from England either.

These breads were popularized in the US by Samuel Bath Thomas, a British immigrant who began selling his "toaster crumpets" in New York in the late 1800s. It was the American consumers who branded them as "English muffins."

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Did you know that German Chocolate Cake was actually popularized in… Texas? It did not come from Germany. The name refers to Samuel German, an American baker who created the delicious dark baking chocolate for Baker’s Chocolate Company.

In the 50s, a Texas homemaker later used his chocolate in a layered coconut-pecan cake recipe, and newspapers spread it with that name.

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There’s no duck in duck sauce, and there’s no rabbit in Welsh rabbits, or Welsh rarebit! It’s actually melted cheese sauce served on toasted bread. Sometimes it comes flavored with ale, mustard, or spices.

The term "Welsh rabbit" was a tongue-in-cheek jab, likely implying that cheese was the "poor man’s meat" in Wales.

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Definitely not oysters! There’s nothing oceanic about this dish. Rocky Mountain oysters are actually bull or sheep testicles, usually battered, deep-fried, and served as bar fare or at ranch festivals in the American West.

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Don’t expect poultry when you order this South Asian specialty! Bombay duck is actually a type of dried fish, locally known as "bombil," long eaten along India’s western coast.

Why the name, then? Some theorize that it derived from the mail system that transported this food, the ‘Bombay Dak’ (which translates to Bombay Mail).

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You may or may not know this, but some Midwestern states enjoy a homemade candy called "puppy chow." Contrary to what the name might imply, it is not meant for dogs!

They are usually made of cereal, chocolate, peanut butter, and powdered sugar. The same snack goes by other cute names, like "monkey munch" or "muddy buddies."

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No bread and not "sweet." This dish has a grossly misleading name. Sweetbreads are the thymus or pancreas glands of young animals, prized in French cuisine for their delicate, tender texture.

The "sweet" refers to their mild flavor compared to other organ meats, while "bread" may stem from an old English word for "flesh."

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It turns out, "Scotch egg" is not Scottish at all. Some place the origins in London, while others point to Indian dishes like kofta as possible inspirations.

The dish is a hard or soft-boiled egg wrapped in sausage meat, breaded, and fried.

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We all know what French toast means, but, just like French fries, the origins are disputed! This classic breakfast recipe is far more ancient and pan-European than the name implies.

Versions of egg-soaked bread fried in fat go back to ancient Rome, and have popped up across Europe for centuries under names like pain perdu in France or arme ritter in Germany.

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Hearing "mincemeat," most people imagine ground beef. But this pie filling doesn’t always involve minced beef, as it once did.

Traditional mincemeat once did contain actual minced beef or mutton mixed with dried fruits, spices, and suet. Over time, many chose to drop the meat content, but the name stayed.

HAVE THE CAKE AND NAME IT TOO

Why Angel Food Cake? We Explain The Name Of 10 Cakes

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While a cake can be a common, modest sweet treat for everyday situations, this kind of preparation is usually made to mark special occasions or to enjoy as a delicacy in tea houses. And, as such, some of these confections can get quite fancy. Some of its notable exponents have ambitious names like Chiffon Cake or Angel Food Cake—names that attempt to express with words the flavor experience these treats provide. Follow us as we uncover the meaning behind some of these delicious names!

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Velvet is a lush, dense fabric, famous for its softness. Its name is usually associated with smooth surfaces and textures, and the world of food is no exception. The famous Red Velvet Cake got the "velvet" part of its name thanks to the softness of its texture, and the "red" part, thanks to the raw cocoa powder employed in its confection, which turned red in the presence of buttermilk.

During World War I, many bakers were forced to turn to grated beets or beet juice when eggs and milk were in short supply.

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Despite its dark brown chocolate color, the Black Forest Cake is not called that way because it resembles the dark wooden logs in the forest. Instead, its name comes from a sour cherry brandy called Schwarzwalder Kirschwasser (Black Forest Cherry Brandy) developed in the Black Forest region of Germany.

Black Forest cake is made by soaking the chocolate sponge in sugar syrup flavored with cherry brandy and topped with whipped cream. The German variation of Black Forest cake uses buttercream, while Austrians make theirs with whipped cream, gelatin, and cornstarch.

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The habit of pairing coffee with cake began in Europe around the 1600s, with the introduction of the beverage. Germans and Dutch favored sweet pastries and cakes as their accompaniment of choice.

The "coffee cake" was brought to the United States in the late 1800s and it was adapted into more of a pastry than bread. Then, in the 1950s, bakers began making coffee cakes in Bundt pans to better support a heavier batter and thick streusel topping. Modern coffee cake can be made with a variety of toppings, icing, fruits, and nuts.

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The angelic nature of the Angel Food Cake resides in its light, airy texture, made possible by a ridiculous amount of eggs. It is categorized as a "foam cake" because it derives its structure from heavily beaten egg whites.

Angel Food Cake is highly versatile. Although vanilla is the most traditional flavor, bakers can substitute citrus or almond extracts, as well as add unsweetened cocoa powder for a chocolate version. Cinnamon, nutmeg, and cloves can also be used for a spiced undertone.

Image: Olga Petnyunene

On the other side of the spectrum, we find Devil’s Food Cake. This confection has a dense texture and derives its structure from vegetable oil. Unlike its angelic counterpart just mentioned, Devil's Food Cake uses leavening agents like baking soda and baking powder to rise.

There is evidence that shredded beets were added to the first Devil's Food Cake recipes to add moisture and sweetness, making it a precursor to the popular red velvet cake.

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A simple name for a simple cake, indeed. The Pound Cake’s origins stem from the 18th century British, illiterate home bakers who relied on simple memorized recipes to produce consistent bakes. A classic pound cake is made with a pound of each of the following ingredients: butter, sugar, eggs, and flour. While the recipe has been updated over time, its core ingredients remain the same.

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A cake as fancy as its name implies, the Opera Cake is a traditional French dessert with three layers: almond sponge, espresso buttercream, and chocolate ganache. This cake was named after French pastry chef Cyriaque Gavillion's wife, who remarked that his chocolate creation resembled the Paris Opera House.

The flour is traditionally made of a mix of almond flour and white pastry flour, and a layer of espresso-brandy syrup is soaked into the cake for flavor before the entire cake is covered in espresso buttercream and delicate chocolate ganache.

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In a similar style to the previously mentioned Red Velvet Cake, Chiffon Cake was named after a fabric. Chiffon is known for its lightness and the Chiffon Cake aims to recreate this texture with vegetable oil and soda for texture and rise. These ingredients give chiffon cake a comparatively heftier texture than a sponge cake.

Chiffon cake is most commonly associated with citrus flavors. Orange, almond, chocolate, and coconut are four of the most popular chiffon cake flavors; the citrus notes are accented by a light, fluffy batter.

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Quite similar to pancakes or hoecakes but not exactly the same, Johnnycakes are made with yellow or white cornmeal mixed with hot water and milk. They may be served slightly sweet or savory.

The origin of Johnnycakes is not entirely clear, but they likely have Native American roots, originating from what Pawtuxet Indians referred to as "Shawnee cakes." Johnnycakes can also be served with syrup and butter (a la pancakes) or fresh fruit.

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A more straightforward name than most of the ones found on this list (with the possible exception of the Pound Cake), Poke Cake is made by poking small holes in the top of a baked cake and adding a layer of flavored gelatin or pudding.

To make this cake, prepare the mix as directed on the box and bake. Then poke ½-inch holes into the cake and pour the prepared Jell-O mixture over. Once the cake has set, it is topped with whipped cream and served.