British Couple Reacts to AMERICAN vs BRITISH English **40 DIFFERENCES** 

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if its made of cast iron i call it a skillet. all the others are frying pans.

American buttermilk biscuits are NOT scones. They are very different.

"Powdered sugar" is a lot more common than "confectioner's sugar" in the U.S. Commercial bakers in the U.S. call sprinkles "jimmies." Most Americans just say "foil," not "aluminum foil" or even "tin foil." The foil most people use hasn't been made of tin in a long time, nor have cans. Salt water taffy is not southern. It was popularized in Atlantic City, New Jersey. The name comes from the fact that it used to be sold mainly at seaside resorts. You can now get it just about anywhere. Trader Joe's (a national supermarket chain) sells it.

For us, prawns are very large. Otherwise we call them shrimp.

In the US during the fall apple harvest season, fresh "sweet cider" (typically called just "cider") is produced, and is a big favorite. "Hard cider" has not caught on in America until the past decade or so, though now it is quite common. But still called "hard cider" to indicate it contains alcohol. Traditional sweet cider is often cloudy when it comes directly from an orchard (unfiltered), our "apple juice" is clear...and the two don't taste the same.

As an American, I also use "frying pan" typically. I refer to it as a skillet when it's a solid cast iron pan. I also use "slow cooker," but "crock pot" is also a common for the same thing here. And "confectioner's sugar" is formal and probably what the packaging says, but most Americans I know would just call it "powdered sugar."

To me scones & biscuits ( 🇺🇸 ) are two different things. All the scones I’ve had are kinda hard or dense. The biscuits we have have are light, airy & fluffy.

Salt Water Taffy can be found pretty much everywhere in the US.

Apple juice is filtered and pasturized to extend shelf life. Apple Cider is made from a 'apple mash' so it can have small particles of apple in it. It also has a shorter shelf life. But the "Hard" connotation does typically mean there is alcohol in it. Hard ciders and Hard seltzers for example.

"Salt water taffy is a very southern candy." Dude, it was invented in Atlantic City, New Jersey. What is she on about.

We normally use "frosting" and "icing" as synonyms, but technically, there is a distinction. Icing is mostly sugar; frosting has a lot more butter in it. Frosting can be spread onto a cake using a butter knife; whereas, icing is generally poured or drizzled on. Compare jelly / jam / preserves / marmalade: jelly is made from filtered fruit juice; jam contains fruit pulp; preserves contains actual chunks of fruit; and marmalade contains peel or rind. There area also fruit butters (apple butter, pear butter, etc.), which are made from thickened puree cooked down to thicken it further, generally with significant amounts of dessert spices (cinnamon, clove, allspice, nutmeg, etc.) added. Shrimp is a specific type of shellfish; a "prawn" is an individual from any of several similar types of small shellfish (all of which have ten legs), including shrimp and krill among others. "Tinfoil" used to be made out of tin, in the era before modern aluminum refining. People on both sides of the pond continued to colloquially call it "tinfoil" well after the industry switched over to making it out of aluminum; but in recent decades there has been movement toward more accurate labeling. Cider is fundamentally different from apple juice. Cider is made from the apples that have fully ripened and fallen to the ground, and orchards normally sell it unfiltered, but pasteurized (both for food safety reasons, and also to prevent it from going hard if it gets exposed to air). It's brown with a significant amount of opacity, and it tastes amazing. Apple juice is made from apples that are picked before they quite fully ripen, and it is always filtered. It's very pale yellow and entirely translucent, and it mostly just tastes like dilute fructose solution. The closest American equivalent for squash is "concentrated fruit juice", which is commonly sold frozen and is typically mixed up a pitcher at a time. Orange juice is the most common by far, but grape and cranberry juices are also sold this way. Note that it's not allowed to be called "juice" on the label unless it's _actual_ fruit juice: if it's got artificial flavors in it, it has to use another term like "punch" or "drink", and (except for lemonade, which is its own category) those are not usually concentrated, I think because they are locally produced in each region (whereas, orange juice is mostly produced in Florida and then shipped all over the country, so concentrating it saves on shipping costs). You can see a typical example here: www.heb.com/product-detail/hill-country-fare-frozen-original-100-orange-juice/125587 I don't think American biscuits are really the same thing as scones, though I admit they're closer to that than to what Brits call biscuits. Nutella has to be pronounced with the long U in order to make the pun work for Gnutella. In the North, salt water taffy is commonly sold at amusement parks and other tourist-inclined locations; though you can also find it at sufficiently large grocery stores that have a huge candy section (e.g., Meijer). Tomato rhymes with potato.

That was a fun video, I've lived in texas my whole life and I've always called it a frying pan. Never used the word skillet unless I was cooking with a cast iron skillet.

American Biscuits are light, fluffy, flaky and buttery. Absolutely delectable. Scones are much denser and drier. They're not that hard to make if you ever want to try them. New Jersey is famous for their Salt Water Taffy and they're a Northern State.

"Saucepan" and "icing" are often used in the US, and we're more likely to say "powdered sugar" than "confectioner's sugar". We also say both "frying pan" and "skillet".

Zucchini got it's name from all the Italian immigrants that came to America in the late 1800s. It's a zucchine in Italian. And rutabaga got it's name from all the Scandinavian immigrants who settled in places like Minnesota. It's rotabagge in some dialects of Swedish.

I don’t think most Americans call it a skillet unless it’s made out of cast iron. Otherwise everybody calls it a frying pan too.

A lot of these are used interchangeably (including the UK versions) depending on what part of the US you’re in.

Tin was the original metal used in the foil and it was changed to aluminum. In the U.S., toffee is hard like peanut brittle while taffy is soft and has many qualities of chewing gum.

"Skillet" usually refers to the cast iron ones as pictured; made from other materials, they're frying pans. We also call the next one sauce pans; pots are larger with two handles. Silverware, cutlery, utensils... all the same, all used here. Confectioner's sugar is commonly "powered sugar" and it's not just fine sugar, it also has corn starch (what you know as corn flour) to keep it from clumping. If the sprinkles are chocolate, they're "jimmies" Aluminum foil can be/generally is referred to as just "foil" "Apple cider" is the raw cloudy juice, "apple juice" is filtered and clear. Taffy is available most everywhere and it's very different from toffee.

You can get saltwater taffy in every state, but you'll find more sources of it in coastal states, where there's saltwater lol

What you call frosting sugar, Americans call "powdered" sugar. We like it sometimes on our French toast.

I think some of the pronunciation of words in the U.S. follows suit more with their traditional origins. For example, Nutella is Italian in origin. We commonly pronounce it similar to the Italians. What you call "Swede", we call "Rutabaga" which is close to the Swedish pronunciation "rotabagge". My guess would be due to our mixed culture of people from a multitude of countries and languages, their American pronunciation has held more to their traditional roots. (i.e. we have large Scandinavian and Italian communities in the U.S. for the previous examples)

Salt Water Taffy and Toffee have a very noticeably different taste and texture.

From an American, whoever the American voice is in this is definitely reading a script.... 3) we call that a frying pan too,. a skillet has a much larger surface area then the pan they show and is usually flat 7) we don't actually call it "confectioners sugar" we just call it "powdered sugar" 20) apple cider and apple juice are 2 very different things 26) scones and biscuits are 2 very different things 32) we definitely pronounce it NUTella not NEWTella

In the northeast US, it's commonly referred to as a frying pan, unless you're asking someone professional or pedantic. We have hard cider, cider and apple juice.

Wisconsin viewer here to confirm that you CAN definitely get salt water taffy here in Wisconsin. We actually have a place you can stretch/make your own in Wisconsin Dells. (Tourist city with tons of waterparks) It is far more common in the south and there are few places up north to get "Real" salt water taffy where down south it's commonplace.

In my family we have always called it tin foil.

Taffy and toffee are two very different kinds of candy. Toffee is also a flavor.

Fellow Americans, help me out. While not quite the same, the frozen juice concentrate is similar to "squash." IF you asked for squash in America, you will get a vegetable

I'm from Wisconsin and I can CONFIRM that we also have Salt Water Toffee here in our stores. Pretty common too I must add

I call "icing sugar" powdered sugar

It's weird she associates salt water taffy with the South, when it was invented in New Jersey.

I was yelling other answers at the screen for so many of them, but the one that really got me was the "juice" one.. we would call that concentrate here. Like "apple concentrate" is just the concentrated version of apple juice and you dilute it yourself. We definitely have this in the US, it's just not as commonly used by people here.

It’s gas! Not petrol! It’s a hood! Not bonnet! It’s a parking lot! Not a car park! It’s fries! Not chips. Come on UK! Lol still love you guys.

4:10 Made me actually LOL when Millie said, "You think you're American, don't you!?" HAHA To be fair, I'm sure we'd all be happy to have you both as citizens! :)

we do have fruit stuff you have to dilute with water. It's called Fruit Concentrate

Cilantro is the greens, coriander is the seeds. Prawns are big shrimp. He didn't ask about "starters" on the menu, we would probably call them "appetizers", though I have seen "starters". She's wrong. Salt water taffy (notice they misspelled it) comes from Atlantic City, New Jersey.

I'm sure this is true of the UK as well, but it's important to remember that people from different parts of the US often have different names or pronunciations for things even internally. It's not like it's her fault or anything, but I feel like just one person isn't the most representative sample. XD

11:00 what you call starters, we call appetizers, too. Unless you're in an English or Irish pub...as they tend to use your terminology. I still remember seeing "draught" for the first time and was like "WTF is a drat?"

If Millie hasn't seen the videos with the voice actor that goes over all of the American accents (I think it may be 3 videos in all), those would be a good set to run through with your ambitious Holiday plans for the channel. And early Merry Christmas to you both!

American words for some of these things vary greatly depending on what part of the country you're from...too many to list, but our biscuits are not scones, they may resemble them, but it's an entirely different animal...many people in the South, myself included, also say 'tin foil'...

Icing and frosting is pretty interchangeable in the US.

When you make that cheese sandwich you grill the bread you don't toast the bread so imo grilled cheese is the more accurate description

Salt water taffy is very, very popular in New Jersey (down the shore). It is a sticky candy, pulled and pulled by machine to get softer and chewable.

Regarding the "squash" one, we would call that either pulp or concentrate, so like mango pulp etc. But most people get their juice pre mixed.

Millie is starting to open up more. I think you’ve finally cracked her shell with the stream a few days ago. Love to see it!

"Crock Pot" is the actual brand name for a slow cooker. We do this with a lot of products, the brand becomes synonymous with the product regardless the manufacturer, ie. POPSICLE, Scotch tape, crazy glue, Duck tape, xerox, Kleenex, Q-tips, post-it... It happens so often, that a lot of these brand names are actually legally taken and used as "generic". Even Bayer, they owned the word aspirin for the blood thinning product, but were forced to allow everyone to use it.

We don't have "squash" that needs water added because we have orange juice fresh from our country (usually Florida).

I'm so happy to see you kids doing so well with your channel. I'm from Oklahoma and found you two when you first started. I will make another support contribution after the first to help in a small way. You too are such a cool pair and so enjoyable. Way too many of these places are fake. I support a few that I think are great and you're one of them. I will be dropping another one that has got out of it lane for me. Keep up the great work and lets get you to a million. Prayers for you both.

Fruit mash is available in the US. It’s called “concentrate”, and you can get it in liquid form or frozen, depending on how quickly you use it.

Question, in the UK what to you call the pedal that makes the car accelerate, if you call it a gas pedal but call gas petrol then that's confusing

It's funny, but I hear the British versions of these items probably about 40% of the time here (def depends on the region of the country). I think that the world has gotten so small with social media and other medias, that there's not as much of a hard distinction of the terms used as there once was. I find the origins of the American English very fascinating, since there's literally a bit of almost every culture influencing the overall language, not to mention our different regional influences (which are also from outside cultures). I mean, we have everyone here...everyone, and we all have influenced each other with our particular cultures. I wouldn't change that ever, but I would like for the hateful people from every culture to simply not be given a voice or a stage, since it seems we offer them the biggest stage and loudest voices.

A lot of these Americans use interchangeably or it can be based on region.

For me, (From the midwest of the US) the first one I used the actual type of popsicle. I called it a bomb pop. The red white and blue layered ones are pretty commonly called that. That's powdered sugar, not 'confectioner's sugar' For a midwest colloquialism, I'd be stubborn and call the baked potato a 'baked tater' Apple juice and apple cider are very different, actually. Cider has a lot of particulates in it, kind of like orange juice with pulp, just apple pulp I guess. Juice is clear. For me, booze, alcohol, or just 'the hard stuff' sometimes. I also pronounce Nutella the British way 'nut-ella' I'm from central Illinois (south of wisconsin, but not in the south) and yeah, salt water taffy is common here. And delicious.

So what we call apple cider in the US is unfiltered cold-pressed apple juice. It’s a delicacy at apple orchards in the fall and they use a big squeeze press thing that you turn to crush the apples. And it is sooooo good fresh! There’s even an orchard near my parents that takes it and puts it in a slushie machine to do apple cider slushies (I think you call them slush puppies?). It’s a really fantastic treat!

"Soft" apple cider is definitely different from apple juice. It's unsweetened and not as filtered as apple juice, I think. I don't know about the entire US but in new england soft cider is a HUGE part of autumn. Huge as in, up there with "leaves changing color" as things associated with the season. It's also great cold or hot so it's popular no matter what the weather is doing.

Nutella actually clarified their pronunciation this year. It is pronounced “NOU-tella”.

You can buy salt water taffee at shops in coastal towns along the Pacific now.

Fun upload. Thanks you two. Been stuck inside most of the day. Minus 10F out today, add on the heavy wind, (around minus 24C for you plus add on heavy wind). I needed a good upload.

You can pretty much get saltwater taffy anywhere today, but they were created on the east coast oceanside. I pronounce Nutella like you guys. As a melting pot, we tend to have adopted words from all over the world so a lot of our words come from origins outside of English. This is why Uk English and Us English are often separated.

I've always heard it called tinfoil as well and rarely aluminum foil. Nutella, the way Americans say it is the same way Italians say it.

We do have squash, but it's called fruit juice concentrate. It rarely comes in a shelf stable bottle though, it comes frozen in a little cardboard can.

I have watched a few of your videos over the past couple of weeks and have decided to subscribe today as I’m really enjoying your content.

This was awesome to watch hahaha. And by the way… regarding the shrimp to prawn debate, a lot of people in the US do refer to the bigger and more delectable “shrimp” as prawns. I think we’re on the same page with that one.

As an American, I have never used the word 'skillet' for a frying pan. I've heard the word, but no one I know uses 'skillet'. I've never used the word 'pot' for a sauce pan. A pot is much larger and doesn't have a handle--usually just two grips on the side. When it comes to icing or frosting, we use both interchangeably. Sprinkles are sprinkles in most places, but in New England I heard 'jimmies'. We say both 'tin foil' and 'aluminum foil'. We also say both sparkling water and seltzer. We also say both spirits and liquor. Same with 'main course' and 'entree'. Both are used. We have biscuits, scones and cookies and they're all different. A biscuit is a small lighter textured unsweetened quick bread (leavened with baking soda and baking powder). A scone is similar but it's sweeter and denser and usually triangular shaped--almost like it's between our 'biscuit' and a shortbread. A cookie is very sweet and flat, sometimes crunchy, sometimes soft. In the Pacific NW, we have juice, cider and hard cider. Juice is filtered and clear, especially apple. Cider is unfiltered and 'cloudy'. Hard cider can be either filtered or unfiltered but it's been fermented so it contains alcohol. In my city, there are a number of cider bars that serve hard cider made from every fruit. I think my favorite is marionberry cider (berries unique to the state of Oregon.) I've lived in a number places around the U.S. and have spent time in all 50 states, and there are some regional differences in words for these things. But, really, most of the examples in this video you can say both of the ways presented. Some, of course, you can't. We generally use cilantro for the green leaf of the plant and coriander for the seed, which is roasted and milled into a powder to use as a food spice. But I think most people know what coriander seeds are and that cilantro is the green leafy plant.

My mom would make Scones when she made bread. She'd take a ball of dough and stretch it out into a rough circle about 6 inches across and then fry it in a skillet until it was golden brown. Butter and honey were my favorite way of eating it, while it was still warm.

Popsicle is actually a brand name in the US but became generic like Kleenex did for tissue. And confectioners' sugar is more commonly called powdered sugar.

Hey Beesley & Millie, you should check out "Accent Expert Gives A Tour Of U.S. Accents (Part 1-3)" I think she would be just as surprised as you were to hear just how many different languages their are in America.

Apple Cider is fire. and is different than Apple Juice

Hope you guys have an awesome and safe week! As always I enjoy your videos!

In Arkansas we say ''potatoes in their jackets" for new potatoes (fresh dug and uncured) usually small and boiled whole unpeeled.

What are you going to do at 40k subscribers

We do not mispronounce Nutella. That’s just her.

This was fun! I'd love to see more of these word videos 💜

Funny story,! I'm a 57 year old American woman who shouted out the British word for each of these items before the American one. Total anglophile here. Love the reactions with the 2 of you!! Keep them coming!!

Whoever the American girl is, she is wrong a lot. Maybe it's a location thing but I'm disagreeing with her as much as you guys!

there were so many things I realized I pronounced wrong when actually being challenged by it. Great video u guys are awesome!!

Fun one! I was familiar with several of the British words because I watch a lot of Gordon Ramsay. The ice cream that you push up on a stick to eat I always called oddly, a Push-up.

There is a strong taste difference between apple juice and apple cider (both non-alcohol). We use the word prawns for the largest shrimp or fresh water shrimp (also known as crawfish).

Sixth generation Texan here. Silverware is also called flatware. I usually say powdered sugar instead of confectioners sugar. Cilantro is the leaves and stem of the plant, coriander is what we call the seeds though. Icing and frosting are different things. Frosting is thicker and usually on cakes, icing is thinner and usually on cookies. To me, prawns are the very large shrimp. I've heard people use aluminum foil and tin foil interchangeably, but usually aluminum. I would call that drink a sparkling water. I rarely hear seltzer. I also hear club soda, but it might be slightly different. I don't drink carbonation, so I don't know. I don't drink alcohol, but I would call that picture "alcohol." Since I don't drink, I don't know, but here we have "liquor stores" that sell "hard liquor" and stores that only sell "beer, wine, and fine spirits." Also on the restaurant menu, you might see "starters," but usually "appetizers." To me, that's a funny looking biscuit. I've seen videos of Brits eating Americans biscuits and they say it's not the same as your scones and our scones aren't the same as your scones. Most people say NUTella, but I think the commercials say NUtella. It's hazelNUT, it makes more sense.

LMAO loved the way Millie looked at you when you said " we say silverware" That was epic! lol

That was educational...and really fun!!

So New England must've kept its name for a reason, we say frying pan, tin foil, sauce pan, icing... we also use the "American" words sometimes interchangeably or to specifiy. Like icing is more of a glaze, frosting is the fluffier spread. Also you see "spirits" for liquor all the time on menus, store, etc.

This was great. I enjoyed it a lot.

Okay, American here who grew up in Western NY State and then other areas, so for my experiences: Popsicle. - and the kind in the tube you squeeze up is an icy-pop Skillets are a sub-set of frying pans, as a generic reference we just all it a frying pan…. Unless you’re a chef or something you tend to use the word “skillet” once every decade or two. We use both crock pot and slow cooker. It’s more likely to be a slow cooker if it has various settings/uses. “Crock pot” generally is used more for the ones that have a dial ceramic inside and a dial with one or two temps. A fancy thing like the show there is more often called a “slow cooker”. Confectioner Sugar is formal like with bakers or on some bags. Average household name is powdered sugar. Frosting or icing both used, just depends the person Shrimp and prawns are actually different animals, they’re just very similar…. Especially when shucked naked. Both countries fall into the common habit of using the names basically interchangeably, but they’re different animals. (Shrimp = Order - Decapoda, Family - Caridea; Prawn = Order - Decapoda, Family - Dendrobranchiata) Tin foil more often than aluminum, but either works. Apple juice is when it’s filtered, cider when it’s not. Hard cider is cider that’s been fermented for alcohol value. We have the squash stuff, too, separate of general juice. It jut tends to be in the more expensive grocery stores or small expensive section of regular ones. Average restaurant it’s main course. More upscale or a place that just does it to be sorta cute use entree. But normal is main course. I got waaaaaaaaayyy too into this.

Apple (or pear, which is also good) cider is not the same as apple juice; juice undergoes a filtration process to remove pulp and is then pasteurized to extend shelf life. Apple juice has been tampered with so much that it can sit, if unopened, in a cabinet for months without changing a bit, but cider has to be refrigerated. She's also wrong about saltwater taffy, it originated in New Jersey in the 1880s.

Prawns are the Big Shrimps, the small ones are called Shrimp, so what the show in the video are the smaller ones.

we are a multi cultural country so use french and italian words sometimes for different foods.

We call that a Skillet but we also have frying pans. Frying pans are normally the nonstick kind and skillets are cast iron. Cooking a steak of a cast-iron skillet tastes way better than on a frying pan. Some families have cast iron skillets that are like 200 years old. Also, we call oatmeal, oatmeal because its made out of oats. Porridge here is a lot thinner and watery.

Enjoyed hearing what you two call items!

Very interesting video. Love the differences in what the different countries call foods. I live in Wisconsin and yes we can get salt water taffy. It is a little more expensive here though

Here are some minor differences from the "generic" American vocabulary (typically northern) that we use in Texas and likely other southern states as well. -We use frying pan or skillet. Both are completely interchangeable and I hear them equally often. -Boiling pan or slightly less common, sauce pan. Still interchangeable. If it's really deep, we'll call it a boiling pot. -Powerdered sugar, almost never hear confectioner's sugar in conversation, though it is on the packaging. -Usually say icing instead of frosting but is completely interchangeable. -Most of us in casual conversation say carbonated water, relatively few say seltzer but we definitely know the word. Sparkling water is probably more common than seltzer here. -We usually say main course but again, entree is interchangeable (particularly at upscale dining establishments). -I hear whipping cream a bit more often than heavy cream but both are used interchangeably. -We just say taffee and don't really include the salt water portion of the word unless mentioning a specific place that has it in the name.

@4:17 powdered sugar @10:25 juice from concentrate

Generally, for the cotton candy, salt water taffy, etc., I defer to the place of origin (usually) for names. Like taffy and cotton candy originate from New Jersey and Tennessee, respectively, so i'd think those would be the "correct" way.

2:57 We say pan too, but a skillet and a pan are different. Most pans are made from aluminum or stainless steel. Cast iron skillets are thicker and are used for roasts, stews, and sauces, while pans are best for frying, browning, searing, and sautéing.

Sometimes popular brands become synonymous with a product (e.g., “Crockpot” and “slow cooker”). Another example would be when someone accidentally cuts themself; they might ask someone to get them a “Band-Aid” (popular brand) to cover it, rather than a “bandage” (product). If you’re going to store leftover food, you will likely put it in a plastic storage container, but you might call this “storage container” (product) “Tupperware” (popular brand) whether or not it’s that brand.

My favorite that the potato has a jacket 🤣 Love it!

Since we don't always use the same word for something all the time, some of those words cross over. For example, we use both 'cutlery' and 'silverware' as well as 'tableware'.

Fun content, I enjoy your channel