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Dutch baby pancake -

The Dutch baby doesn't hail from the Netherlands, nor is it the size of an actual baby. Inspired by the German pancake, pfannkuchen, Dutch babies are baked in a pan in the oven, rather than fried.

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Toad-in-the-hole -

The name might conjure up images of frogs, but not a single amphibian was harmed in the making of this classic British dish. Instead, it's made with sausages nestled within a puffy Yorkshire pudding. 

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Bubble and squeak -

A British dish made from cooked potatoes and cabbage, the term comes from the sounds it makes when cooking.

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The Imam Fainted -

The English translation of Imam Bayildi, this traditional Turkish dish is made from eggplant stuffed with onions, garlic, and tomatoes, then braised in olive oil. The name comes from the story that an imam fainted with pleasure after tasting the dish.

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Sweetbreads -

Sweetbreads, despite their deceiving name, are neither sweet nor bread. In fact, they're the thymus and pancreas glands of calves or lambs. Yum.

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Ladyfingers -

These cake-like Italian biscuits became popular in 19th-century England, where they took on the name ladyfingers. This was because of their association with sophisticated women who enjoyed them at high tea and their slender shape, reminiscent of a lady's fingers. 

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Headcheese -

Headcheese isn't a dairy product, but rather a terrine or meat jelly, often made with flesh from the head of a calf or pig. 

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Welsh rabbit -

Also known as Welsh rarebit, you might be surprised to learn that it's vegetarian-friendly! That's right, there's no rabbit in this dish of hot cheese sauce on toast.

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Rocky Mountain oysters -

Though the term "oyster" might conjure images of seafood treasures from the ocean, Rocky Mountain oysters are nothing of the sort. In fact, they’re not from the ocean at all. They are actually deep-fried bull testicles. 

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Monkey bread -

Thankfully, monkey bread doesn't have anything to do with monkeys. A soft, sticky pastry served in the US, bite-sized pieces of dough are rolled in sugar and cinnamon, then baked together in a Bundt pan. When it comes to its name, one theory suggests its texture is reminiscent of a monkey's furry coat. 

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Jerusalem artichokes -

Based on their name, you might think Jerusalem artichokes originate from the Middle East. However, this bumpy root crop is native to North America. In the early 1600s, Indigenous Americans introduced the crop to French explorers, who then brought them back to Europe. There, Italian chefs named them girasole, which means "sunflower." But as the vegetable spread past Italy, people continually mispronounced the name, and over time girasole transformed into "Jerusalem."

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Hot dogs -

How did hot dogs get their name when there are no dogs involved? The name most likely began as a joke by German butchers, who noted that the early American frankfurters resembled dachshunds. They nicknamed their creation "dachshund sausages," and over time, the name gradually morphed into the shortened "hot dogs."

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Pumpernickel -

Of all the types of bread in the world, pumpernickel might be the most fun to say out loud. This dark, hearty loaf has German roots and is made with a combination of rye flour, molasses, and sourdough starter. There's a theory that the name pumpernickel comes from old German words and essentially means "farting devil" or "devil's fart."

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Scotch woodcock -

With an odd name that is probably a dig by the English against the Scots, this dish is buttered toast with anchovy paste and scrambled egg.

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Pigs in a blanket -

A popular party snack in the US, pigs in a blanket got its name for being mini hot dogs, swaddled in "blankets" of buttery biscuit dough or puff pastry.

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Bangers and mash -

Bangers and mash is a hearty British dish of sausages and mashed potatoes, often served with onion gravy. The name comes from the sausages, which were historically made with a high water content and would "bang" or explode when cooked.

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Lolly cake -

No lollypops here! This popular New Zealand treat is made with malt biscuits and fruit lollies, or candies. 

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Jerk chicken -

Jerk refers to a style of cooking in which the main ingredient, which most often is chicken, is coated in spices and slow-cooked over a fire or grill. It's mostly associated with Jamaica, but common throughout the Caribbean. 

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Ants on a log -

A popular snack dating back to the '50s, no real ants are involved! It's just celery sticks filled with peanut butter and topped with raisins. 

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Clootie dumpling -

Clootie dumpling is a traditional Scottish dessert made from suet, flour, dried fruit, and spices, which is then boiled in a "cloot" or rag cloth.

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Spam -

You probably think of emails when you see the word "spam," but another kind of spam has been around since the 1930s. This canned US meat product is made from chopped pork and ham. The name is reportedly a portmanteau for spiced ham. 

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Hushpuppy -

A savory, deep-fried ball made from cornmeal-based batter, the name came from Southerners who would fry the batter and feed it to dogs to "hush the puppies."

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Blood sausage -

Blood sausage, or black pudding, is a type of sausage made by cooking animal blood with a filler such as oatmeal or barley.

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Gooseberries -

No geese, just berries! Gooseberries are tart, grape-sized fruits that sit perfectly in tasty jams and pies. 

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Devils on horseback -

Hailing from the UK, devils on horseback are a classic party appetizer of dates stuffed with a smoked almond, and wrapped in crispy bacon. 

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Bear claw -

No real bears in sight! These delicious pastries are actually filled with almond paste and raisins. Shaped like a bear's paw, they're a breakfast delight in the US. 

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Corn dogs -

Another funny food name for a US classic, this dish is a hot dog that's been dipped in a cornmeal batter and deep-fried until crispy. 

Sources: (Reader's Digest) (Food 52) 

See also: Disgusting "natural" flavorings in food

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