When it comes to the foods and drinks that we consume, what's in a name? You can't just call any sparkling white wine champagne, well at least not legally in some places. In the EU, true

champagne can only be labeled as such if it's produced in the French region of

Champagne and under very strict rules, like which grapes can be used, where they were grown,

how they're pressed, and even how the wine is fermented.

Mexico's tequila has similar rules of governmental oversight, as does Roquefort Cheese, Kobe Beef, and Dar Shilling Tea.

Even the United States federal government passed a law stating that true Vidalia onions can only be grown

in certain counties in Georgia. Now I do appreciate the protection of these products.

There's a ton of history and tradition, time and passion that went into creating them in the first place.

But then the practical cook and diner and me wonders,

if I'm served a beautiful crisp, dry sparkling white wine that's not champagne and I don't know about it

Would I even notice?

Should I flip the table over in indignation if I'm served some sort of imposter of a stinky rogue

forte instead of the real deal?

Or was William Shakespeare right when he wrote, that which we call a rose, by any other name,

what smell is sweet.

From America's test kitchen, I'm Bridget Lancaster, and this is proof.

The folks at Oxo are on a mission to make everyday experiences a little better.

And for product engineer Becca Del Monte, it can be hard to leave that mission at work.

I think when you walk into someone else's kitchen you see right away. it can be hard to leave that mission at work.

I think when you walk into someone else's kitchen you see right away what tools they should have to make it better.

You are very aware of how much they're putting up with.

And everyone does this because it's just like over time they break down or

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