Nobody Would Eat These Foods If We Called Them By Their Honest Names

The names we actually know these foods by are way more appetizing than their literal and honest descriptions. Bon appétit!

Foie Gras


Foie gras -- usually extracted from force-fed ducks or geese -- does literally translate to "fat liver," but it sounds so much fancier in French. But not all foie gras comes from specially fattened birds. Some farms are free range and others let their ducks beef up naturally. (Photo via AP)

Rocky Mountain Oysters


Yep, bovine gonads, usually from younger bull calves. Breaded, deep-fried and dipped in sauce. (Photo: jankgo via Flickr)

Caviar


This delicacy is also known as "roe" and is often used as a spread or garnish. (Photo: Holger Leue via Getty Images)

Blue cheese


We really hope you already knew the blue was mold. And yes, that is how cheese is made. (Photo: John E. Kelly via Getty Images)

Chitterlings


They don't always come from a pig -- cultures around the world also eat intestines from sheep and cows -- and sometimes they're fried or baked. Either way, they're still intestines. (Photo: Rawksteadi via Flickr)

Saffron


This rare and incredibly expensive spice comes from the flowers of the Crocus sativus. Their stigmas and styles, female reproductive organs of flowers, are harvested and dried for use in cooking. (Photo: Kelly Cheng Travel Photography via Getty Images)