Common slip-ups

You need to know this! The truth about how these 10 words are used

Image: JESHOOTS.COM

We all slip up from time to time, but it turns out that some errors are more common than others, especially when it comes to reading and writing. Of course, there is no "unique" way to use language, but even if we've spoken English since childhood, there are still common "mistakes" that native speakers tend to make. Read on to see if you make any of these too!

Image: Nick Fewings

Ever received a message that reads, "I love they're new house"? Homophones are words that sound the same (or very, very similar), and this is the case with "there," "their," and "they're," which is why many native speakers tend to confuse them.

However, these three words have quite different meanings and functions. "There" can be used with the verb to be, as in "There's a problem with your order," or as an adverb to indicate place: "I found the cat; it's there!" On the other hand, "their" functions as a possessive, indicating ownership, as in "I love their new house." Finally, "they're" is a contraction of "they are," as in "They're a lovely couple."

Image: Markus Spiske

You've probably written or read something like "I think your right about that" or "I'd love to meet you're parents." These usages are considered incorrect, but don't worry—you’re not alone! Like the words in the previous entry, "your" and "you're" are homophones, meaning they sound identical when spoken.

To understand them better, remember that "you're" is a contraction of "you are" (pronoun + verb), as in "You're the best friend I ever had." Meanwhile, "your" is a possessive adjective, which indicates that something belongs to "you."

Image: the blowup

This case is different from the previous ones. The common confusion between "fewer" and "less" has nothing to do with pronunciation but rather with meaning, as both are quantifiers used for comparisons and indicate a smaller quantity.

The key is knowing which type of noun each word should be used with. "Fewer" is used with countable nouns (things you can count individually), as in "He made fewer mistakes this time." On the other hand, "less" is used with uncountable nouns (things you can't count individually, as they are considered a whole), such as in "You drank less water today than yesterday."

Image: Thought Catalog

Another case of commonly confused words is "affect" and "effect." In addition to their similar pronunciation, these two terms also have related meanings, making it even more challenging to distinguish between them.

"To affect" is a verb meaning "to cause a change" or "to influence." For example, you can say, "Cold weather affects my mood." On the other hand, "effect" is a noun that indicates the consequence of an action or change, as in "The storm had a devastating effect on the city." To simplify: "affect" is the action, while "effect" is the result.

Image: mohammad takhsh

Many times, we tend to say things like, "The teacher gave an assignment to Lily and I." While that's quite common, it's actually a grammatical error.

We know it’s difficult to tell them apart: both are pronouns used to refer to oneself. However, each has a different function. "I" is used as the subject of the sentence (the one performing the action), as in "Sarah and I went to the store." "Me," on the other hand, is used as the object of the sentence (the one receiving the action), as in, "The doctor told Lucas and me to drink more water."

Image: Jozsef Hocza

Another pair of very, very similar words: lose and loose. The key to distinguishing them is understanding what kind of word each one is.

"Lose" is a verb, meaning it always indicates an action (and can be expressed in the past, present, or future tense). For example: "I don't want to lose my keys" or "Joan lost the remote control." On the other hand, "loose" is an adjective, meaning it describes the characteristics, state, or condition of something, as in "I prefer loose pants; tight ones make me uncomfortable."

Image: René Porter

"I slept well last night" or "I slept good last night"? (Spoiler: it's the first one!) But why? While both "well" and "good" are used to describe something positively, they are different types of words.

"Well" is an adverb, meaning it describes the verb. In the sentence "She sings well," the adverb modifies the verb "sings." Meanwhile, "good" is an adjective, so it describes a noun, as in "She's a really good singer!"

Image: Ben Mullins

The confusion between "could have" and "could of" is so widespread that many of us sometimes don’t even notice it. This error usually occurs because of the way they sound when pronounced.

When said quickly in conversation, "could have" can sound like "could of." But there's only one correct form: "could have" ("could of" has no grammatical meaning). For example, "I could have done better on the test" is correct, while "I could of done better on the test" is not.

Image: Vladislav Muslakov

Ok, homophones really can cause chaos, and this is the case with the words "lay" and "lie," which also have similar meanings. We must warn you: If you say, "I need to lay down," you're officially guilty!

While both words have to do with position, "lay" requires a direct object (something being placed), whereas "lie" does not. In other words, "lay" means to put something down (it needs an object), while "lie" means to recline or rest (no object needed).

Image: Randy Tarampi

Finally, we have a word that has often been used incorrectly or exaggeratedly in recent times: "literally" — or just "lit" if you're really cool.

According to the dictionary, "literally" means something happened exactly as stated, without exaggeration. However, in modern slang, it's often used to emphasize or dramatize a situation. For example, you might hear someone say, "I literally died laughing." Of course, if they're saying it, then luckily, they didn't literally die!

Fancy a Soupe à l'Oignon?

Exotic food is just food. Learn what these world cuisine names mean

Image: Sam Loyd

Whenever browsing through the menu of a foreign restaurant, the names can make food appear exotic, fancy, enticing, or straight-out odd. In these cases, the logic dictates that we ask the waiter for help. But a few of these foreign dishes have become famous all over the world and their names pop up in all sorts of restaurants, not just foreign ones. Take a look at the following ten and see if you already know the meaning of any of them!

Image: Philippe Murray-Pietsch

A staple name when it comes to "fancy" meals, Coq au Vin is French for rooster in wine, even if the rooster is usually replaced with chicken. Coq au Vin was a peasant dish in origin due to the fact that rooster meat is tough and sinewy and it takes a long time to marinate and braise to make the meat tender.

As legend goes, this dish originated during the Roman conquest of Gaul. The rooster was a symbol of valor to the Gauls. The chief of the tribe Arverne sent a symbolic rooster to Julius Caesar to show they would never be defeated. Caesar returned this gesture with a surprising twist, serving the chief with a delicious dish of rooster in wine.

Image: Mgg Vitchakorn

A literal translation of "spring pasta", Pasta Primavera certainly sounds Italian. But this dish originated in 70s America, not Italy. Sirio Maccioni, the co-owner of New York restaurant Le Cirque, initially introduced pasta primavera as an off-menu special.

Maccioni is said to have taken a dish of pasta, vegetables, and cream his wife had mixed from a hunger-induced raid of their kitchen, refined it, and started serving it to his guests. Despite its humble beginnings, pasta primavera gained huge popularity amongst diners and critics, eventually being adopted by home cooks in America and beyond.

Image: Bakd&Raw by Karolin Baitinger

Just pronouncing the name of this dish sounds like speaking French. Vichyssoise is a soup made of cooked and mashed leeks, potatoes, onions, and cream, served chilled and garnished with chopped chives. It was invented in the early 20th century by Louis Diat, a cook working as head chef of the Ritz-Carlton Hotel in New York.

Leek and potato soup is a traditional staple of French cuisine. 19th-century French cookbooks give recipes for a simple leek and potato soup, called potage Parmentier or potage à la Parmentier. The name Vichyssoise means "ice-cold cream from Vichy".

Image: Toa Heftiba

A familiar yet exotic name, Chicken Tikka Masala is a dish consisting of roasted marinated chicken chunks in a spiced sauce, often creamy and orange-colored. The dish was created by cooks from South Asia living in Great Britain and is popular in restaurants around the world.

The sauce usually includes tomatoes, cream, coconut cream, and a masala spice mix. The sauce and chicken pieces may be colored orange using foodstuffs such as turmeric, paprika, tomato purée, or food dye. Tikka translates to "roasted", and Massala is "a mix of spices".

Image: Becca Tapert

Moussaka is an eggplant or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.

Many versions have a top layer made of custard or béchamel sauce.

In Greece, the dish is layered and typically served hot. There’s a vegan version that replaces meat with mushrooms or a mix of sautéed onions and rice. And, in Turkey, moussaka consists of thinly sliced and fried eggplant served in a tomato-based meat sauce, warm or at room temperature. The word moussaka itself translates to "cold, or dipped in liquid".

Image: silvia trigo

Ceviche is a Peruvian dish consisting of fish or shellfish marinated in citrus and seasonings. The fish is usually cured in lemon or sour lime juice, marinated together with sliced or chopped onion, and served with chopped cilantro. The dressing also includes some local varieties of chili pepper or chili, replaced by mustard in some locations in Central America.

In Peru, it is served with garnishes of boiled root vegetables such as sweet potatoes, cassava, or, very rarely, potatoes, and grains or seeds such as corn, legumes such as zarandaja, fried plantain, seaweed, and lettuce.

Image: Mulan Sukrisno

A colorful array of small Chinese dishes traditionally consumed for brunch, Dim Sum is commonly associated with Cantonese cuisine. In the 10th century, travelers frequented Cantonese teahouses for small-portion meals with tea. Cantonese dim sum was originally based on local foods. As dim sum continued to develop, chefs introduced influences and traditions from other regions of China.

Dim Sum has a very broad range of flavors, textures, cooking styles, and ingredients and can be classified into regular items, seasonal offerings, weekly specials, banquet dishes, holiday dishes, house signature dishes, and travel-friendly items, as well as breakfast or lunch foods and late-night snacks. The term Dim Sum translates to "touch the heart."

Image: Viktor Ritsvall

Doner kebab is a dish of Turkish origin made of seasoned meat stacked in the shape of an inverted cone, turned slowly on the rotisserie, next to a vertical cooking element. The operator uses a knife to slice thin shavings from the outer layer of the meat as it cooks.

The sliced meat of a doner kebab may be served on a plate with various accompaniments, stuffed into bread as a sandwich, or wrapped in a thin flatbread such as filo. Doner kebab has become popular around the world as a fast food dish sold by kebab shops, and is often called simply a "kebab." The term, donner kebab itself, translates to "roasted lamb."

Image: Alyssa Kowalski

An exotic dish that has become famous all over the world, Pad Thai is a rice noodle dish fried in a wok and commonly served as a street food. As Thailand's national dish, it is typically made with rice noodles, shrimp, peanuts, scrambled eggs, and bean sprouts.

Many of the ingredients on a Pad Thai dish are provided on the side as condiments, such as red chili pepper, lime wedges, roasted peanuts, bean sprouts, garlic chives, and other miscellaneous fresh vegetables. The term Pad translates to "fried".

Image: Bakd&Raw by Karolin Baitinger

Wiener schnitzel is made of a thin, breaded, pan-fried veal cutlet served without sauce.

It is one of the best-known specialties of Viennese cuisine and one of the national dishes of Austria.

This dish is prepared from veal slices, butterfly cut, lightly pounded flat, slightly salted, and rolled in flour, whipped eggs, and bread crumbs. Finally, the Schnitzel is fried until it is golden yellow. The term Wiener schnitzel translates, literally to "small, breaded, veal cutlet."