Names that lie

Why 'Ladybugs' aren't ladies and 9 other misleading animal names!

Credit: Jo Taylor

Some animals have commonly been given names that might lead you to believe false things about them. For example, as we all know, guinea pigs are not pigs, sea horses are not horses, and starfish are neither stars nor fish. So, how did these names come to be? While lookalike allegations may justify some, others are simply far-fetched. Is there any truth or reason behind these inaccurate nicknames—like "firefly"? Let’s explore 10 animal names that are, arguably, misnomers.

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Let’s start with one of the most far-fetched names on this list. Mountain chickens aren’t birds at all—they’re large frogs. And they don’t live in mountains, either. These frogs are found mostly in the Caribbean, inhabiting lowland rainforests and swamps. A more accurate and realistic name for them is "giant ditch frogs," which refers to their large size and their tendency to dwell near water bodies.

So, how did they get this name? The story goes that locals found the frog’s meat similar in taste and texture to chicken. Yes, this now critically endangered species was once considered a delicacy in local cuisines.

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You would think that the red panda is just a smaller, red version of the giant panda. After all, they share cute faces, patches around their eyes, and similar snouts and ears. But you’d be wrong—red pandas are not bears.

Here’s the explanation: The word "panda" is believed to derive from the Nepali word ponya, which refers to animals with claws adapted for eating bamboo. This is the biggest trait red and giant pandas have in common: their heavily bamboo-based diets. Red pandas, sometimes nicknamed "firefoxes," belong to a mammal family of their own and are more closely related to skunks than to giant pandas.

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Titmouses aren’t rodents—did you know? Instead, they are songbirds known for their gray or bluish-gray feathers. Their proper name is "tufted titmouse," and you’ll be pleased to know that the plural form is, indeed, "titmice."

The name "titmouse" comes from Old English, where tit referred to a small creature, and mase was a general term for a bird. Over time, mase became obsolete, and "titmase" was transformed into "titmouse" due to the similarity between the words. Arguably, there’s also some physical resemblance between the gray color and beady, round eyes of both titmice and mice.

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Yes, the name "electric eel" is misleading—but not for the reasons you might think. These aquatic animals are indeed capable of generating shocks of electricity, up to ​​860 volts, which they use to stun their prey or defend themselves. However, strictly speaking, they are not eels.

Unlike true eels, which belong to the family Anguillidae, electric eels are part of the knifefish family and are more closely related to catfish. Early European explorers misnamed them based on their elongated, eel-like bodies.

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Seahorses are fish, just like salmon or clownfish. Arguably, they look nothing like those species. Instead, for centuries, humans have noticed their resemblance to horses. Seahorses have a distinctive upright swimming posture, elongated heads and necks, and a caudal fin that even resembles a horse’s mane.

Their scientific name, Hippocampus, is borrowed from the Ancient Greek word hippókampos. Interestingly, the term didn’t originally refer to this animal but to a mythological marine creature. In Greek, hippos means "horse," and kampos means "sea monster."

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Guinea pigs aren’t pigs—nor are they from Guinea, the West African country. Instead, they are rodents native to South America. By now their name has become synonymous with "experiment subject" because of how frequently they were used in scientific research.

There are a couple of theories behind their misleading name. The "pig" part likely comes from the squealing noises they make, which resemble those of piglets. As for "guinea," it might derive from the British coin of the same name, implying they were sold for its equivalent value. Another theory is that European sailors, associating distant Guinea with anything exotic, mistakenly applied the name to these South American rodents.

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The koala is often called a "koala bear," but it’s not a bear at all. European settlers in Australia gave it this name because its round face and fluffy ears reminded them of bear cubs.

Koalas are, in fact, marsupials. Like kangaroos, they carry their young in pouches. The word koala comes from the Dharug language (an Aboriginal language of Australia) and is believed to mean "no water," referring to the koala's ability to survive on eucalyptus leaves with minimal water intake. Did you know? Eucalyptus leaves are low in nutrients and mildly toxic. As a result, koalas have a slow metabolism and sleep up to 20 hours a day.

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Fireflies don’t handle fire. They do, however, possess the ability to produce light, a phenomenon called bioluminescence. This light creates the illusion of tiny flames flying through the night. No wonder they have been associated with magic and fascination for centuries.

Despite their name, fireflies aren’t flies—they’re beetles. They produce light through a chemical reaction in their abdomens, which they use to attract mates or communicate. In fact, ​​different firefly species flash in distinct rhythms to help them identify each other.

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The first time you hear the term "prairie dogs," you might picture packs of dogs roaming freely across the prairies. In reality, these animals are rodents and belong to the ground squirrel family.

The name is believed to have been given by early European settlers due to their high-pitched sounds. Prairie dogs are capable of producing sophisticated and varied calls to communicate with one another, sometimes sounding like man’s best friend. The "prairie" part of their name comes from their habitat—vast grasslands and prairies across North America. These rodents are expert burrowers and typically live in small family groups called "coteries," where members groom and protect each other.

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It’s not only that ladybugs aren’t all female—they aren’t truly bugs, either. Instead, they are a type of beetle. These round and colorful insects have been widely associated with good luck and fortune for centuries. The reason for this has to do with the story behind their nickname.

The name "ladybug" originated in the Middle Ages, when farmers prayed to the Virgin Mary for help with pests in their crops. The beetles, which helped control aphid populations, were called "Our Lady's birds" or "Our Lady's beetles," later shortened to "ladybirds" or "ladybeetles." Over time, much to the frustration of entomologists, this evolved into the popular term "ladybugs."

HAVE THE CAKE AND NAME IT TOO

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

Credit: Ravi Sharma

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.

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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.