1

Pan Am

Image: Rob Wilson

If a single name were to represent the airline industry in the 20th century, it would most likely be Pan Am. Founded as Pan American Airways in 1927, the company became an American icon , known for its many airline innovations , its distinctive blue logo, and the crisp white uniforms of its staff.

However, when the airline industry was deregulated in 1978, increased competition set the stage for Pan Am’s downfall. The company declined throughout the 1980s and ultimately declared bankruptcy in 1991.

2

Borders

Image: Araix Rand

Its huge stores were havens for book lovers, who could spend hours wandering its aisles, browsing and perusing its vast catalog of books , magazines , CDs , and more. But, alas, none of these stores had been profitable since the mid-2000s.

In 2011, after the company filed for bankruptcy, every single store was closed. Its trademarks were later purchased by its prominent rival, Barnes & Noble.

3

Circuit City

Image: Austin Distel

Starting its life as Wards Company in 1948, Circuit City became one of America’s most recognizable brands in the consumer electronics retail business . However, the turn of the century brought significant changes and financial difficulties, ultimately leading the company to file for bankruptcy in 2008.

4

Tower Records

Image: Lucía Garó

In a similar vein to Borders, Tower Records was a haven for music lovers who enjoyed the vast selection of music available in its stores. And, much like Borders, music stores have largely gone the way of the dodo.

Managerial blunders and the rise of internet piracy contributed to the company filing for bankruptcy twice—first in 2004 and again in 2006. Its assets were sold at auction to Great American Group, and the last store closed in December 2006.

5

Trans World Airlines (TWA)

Image: Ross Parmly

Pan Am was not the only major airline to disappear. The once-powerful TWA met the same fate, operating from 1930 until it was acquired by American Airlines in 2001 . It was once one of the "Big Four" domestic airlines in the United States, alongside United, Eastern, and the aforementioned American.

6

Blockbuster

Image: Bruno Guerrero

Another demise that hit hard for loyal customers was Blockbuster. While the VHS rental behemoth dominated the market throughout the ’90s and early 2000s —with over 9,000 stores and 84,000 employees—the lethal combination of the internet and piracy proved too much to withstand. As a result, the company gradually closed nearly all its stores, leaving only one remaining today in Bend, Oregon.

7

Amoco

Image: Markus Spiske

The first name on this list to disappear not due to financial difficulties but because of a merger, Amoco was a giant in the oil and gas industry. Founded in 1910, it became the largest natural gas producer in North America by the late ’90s .

In 1998, it merged with British Petroleum in a $61 billion deal. Existing service stations were rebranded under the BP name, and the Amoco brand gradually faded from view.

8

Compaq

Image: ThisisEngineering

In the ’90s, Compaq was a major player in the computer industry and, at one point, the largest supplier of PC systems in the US . However, as the century came to an end, lower-cost competitors like Dell began attracting consumers and chipping away at Compaq’s market share. In 2002, the company merged with Hewlett-Packard, and the Compaq name gradually faded away.

9

Woolworths

Image: Kay Enn

The original five-and-dime store, Woolworths, was a pioneer in the retail industry in the late 1800s . It managed to survive—and even thrive—through most of the 20th century, but by 1989, it had entered a steady decline.

Following a 1993 restructuring that led to the closure of half its 800 stores, the rest gradually shut down. While the Woolworths retail brand and name have disappeared, the company rebranded as the Venator Group in 2001 and shifted its focus to its footwear division. Today, you might know it as Foot Locker.

10

Howard Johnson’s

Image: Francesca Saraco

The last name on our list is a familiar one, especially to travelers. The iconic Howard Johnson’s began as a single ice cream stand outside Boston, Mass., before expanding to over 1,000 restaurants. In the 1950s, the chain introduced motor lodges at nearly 300 of its locations.

Howard Johnson’s was sold to Marriott in the 1980s, and most of its restaurants gradually shut down. The last remaining location, in Lake George, N.Y., closed its doors in 2017.

1

"How you doin’?" – Friends

Image: Malavika Pradeep

Friends gave us a lovable group of New Yorkers navigating life and love. But it was Joey Tribbiani’s cheesy yet charming "How you doin’?" that stole the spotlight. This flirty greeting, delivered with a confident grin, became a pop culture gem and Joey’s signature move. It’s the kind of line that can’t help but make you smile—even if you’re not on a date at Central Perk.

2

"You got it, dude", "How rude!", and "Have mercy" – Full House

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Full House warmed hearts with its family-centered humor and wholesome charm. Michelle Tanner, the tiny powerhouse, gave us "You got it, dude," and "How rude!"—adorable comebacks with surprising sass. Meanwhile, Uncle Jesse’s "Have mercy" was his smooth, rock ’n’ roll way of reacting to… well, just about anything worth swooning over.

3

"Well, isn’t that special?" – Saturday Night Live

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With sketches that parodied everyone and everything, SNL gave us the ultra-judgy Church Lady. Dana Carvey’s purse-lipped creation mastered the art of sarcasm. You didn’t need to be holy to recognize that smug tone.

4

Fonzie’s "Aaaay" – Happy Days

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Arthur Fonzarelli, aka Fonzie from Happy Days , made leather jackets cool and jukeboxes come to life with a single punch. His signature "Aaaay," complete with thumbs-up, said it all—cool, confident, and just a little bit rebellious.

Whether he was fixing a motorbike or schooling Richie on life, Fonzie’s catchphrase became a national symbol of laid-back swagger.

5

"Did I do that?" – Family Matters

Image: White.Rainforest ™︎ ∙ 易雨白林.

Steve Urkel from Family Matters was the lovable nerd who left a trail of chaos behind him. Whenever a plan backfired—and we all know they usually did—he’d pop out with his nasal "Did I do that?" It was part apology, part mischief, and it made Urkel a household name. That clumsy charm was irresistible, even when he turned the Winslows’ house upside down.

6

"Yada, yada, yada" and "Newman" – Seinfeld

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Seinfeld , the "show about nothing," gave us plenty of quirky phrases. "Yada, yada, yada" became shorthand for skipping the boring parts—or hiding juicy gossip. And then there was Jerry’s exasperated, drawn-out "Newman" whenever his nemesis neighbor appeared. Both lines are still used today. Sometimes, saying very little says it all.

7

"Dy-no-mite!" – Good Times

Image: J Williams

J.J. Evans from Good Times had a big personality and an even bigger catchphrase: "Dy-no-mite!" He’d shout it with such enthusiasm that you couldn’t help but laugh. It captured his upbeat attitude in a show that balanced humor with tough realities. That one word became a rallying cry of fun and energy in every episode.

8

"And that’s the way it is" – CBS Evening News

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Walter Cronkite signed off each evening with calm, steady authority: "And that’s the way it is." It wasn’t flashy, but it became iconic because it felt real and trustworthy. In a time when Americans gathered around the TV for the news, that line gave a sense of closure and comfort after a long day.

9

"Come on down!" – The Price Is Right

Image: Kenny Eliason

The Price Is Right turned everyday folks into instant game show stars with four exciting words: "Come on down!" Bob Barker’s booming voice (and later Drew Carey’s) invited contestants to race down the aisle and guess the price of, well, just about everything. That line still gets hearts racing for bargain hunters and lucky guessers alike.

10

"Yabba Dabba Doo!" – The Flintstones

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Fred Flintstone’s caveman cheer, "Yabba Dabba Doo!" from The Flintstones was pure cartoon joy. Whether he was sliding down a dinosaur’s tail after work or just in a good mood, that prehistoric phrase made everyone’s inner child want to shout it too. It was goofy, energetic, and unforgettable.

11

"Norm!" – Cheers

Image: Quan Nguyen

Whenever Norm walked into Cheers , the whole bar would greet him with a booming "Norm!" It wasn’t just a greeting; it was a welcome from friends who felt like family. That running gag captured the cozy, familiar vibe of the show, where everybody really did know your name.

12

"Nip it in the bud" – The Andy Griffith Show

Image: Glenn Carstens-Peters

Barney Fife, the overly enthusiastic deputy from The Andy Griffith Show , had his own way of handling trouble: "Nip it in the bud!" He meant to squash the problem early, though his methods were often hilariously over the top. The line became a comical mantra for over-preparing and overreacting—Barney style.

13

"Marcia, Marcia, Marcia" and "Oh, my nose!" – The Brady Bunch

Image: Bruna Araujo

The Brady Bunch gave us sibling drama in its purest form. Jan’s jealous cry of "Marcia, Marcia, Marcia" captured classic middle-child woes, while Marcia’s anguished "Oh, my nose!"—after getting hit with a football—was a dramatic moment that still gets laughs. Both quotes are etched into the memories of anyone who grew up watching the blended Brady family.

1

Texas barbecue

Image: Andrik Langfield

Texas barbecue is heavily influenced by central European traditions . German and Czech immigrants settled in the state in the mid-nineteenth century introducing new ingredients. That is the main reason we find pork products like sausages in Texas-style barbecue, in addition to the classic beef brisket. In order to preserve fresh meat longer, they used to smoke it and cook it for a very long time. Over the years, this traditional barbecued meat, which originated in central Texas, spread throughout the state, so today we can enjoy not one but four different styles !

Central Texas BBQ is generally very straightforward, the meat is smoked over pecan, mesquite, or oak wood with just a salt and pepper dry rub. South Texas BBQ has Mexican influences and uses a molasses-based sweet sauce. East Texas BBQ is marinated in a sweet tomato-based sauce and slowly cooked via indirect heat. Finally, West Texas BBQ is prepared over an open flame using mesquite wood.

2

Memphis barbecue

Image: Philipp Kämmerer

No doubt about it, Memphis is one of the BBQ capitals of America . Unlike barbecue styles in other states, in Memphis, the meat is cooked using charcoal instead of hardwood logs. Pork ribs and pork shoulder are the signature cuts prepared with a tangy and sweet sauce based on molasses and tomato. Classic sides for the Memphis barbecue are sweet baked beans and slaw.

Barbecue originated in Memphis at the beginning of the 20th century , when African Americans began to populate the state. Often found in lunchtime pork sandwiches and late-night treats in nightclubs, Memphis BBQ style soon became a staple in the area. Many entrepreneurs opened new restaurants during this time, including John H. Mills, considered Memphis’s First Barbecue King. Rumor has it that even the great Bing Crosby was a regular at Mills’s place whenever he was in town.

3

Kansas City barbecue

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According to the Visit KC website, "Barbecue in Kansas City is more than a menu item or a method of preparation. It’s an institution." The fact is that Kansas barbecue has a long history and is central to the city's culinary culture . Not for nothing is it called the "BBQ Capital of the World". With more than 100 restaurants, there’s even a Kansas City Barbeque Society in charge of promoting this style of cooking around the world.

Kansas City’s love for barbecue started in the early 1900s when a man called Henry Perry began selling slices of hickory smoked meat wrapped in newspaper. Soon after, others followed and started developing their own barbecue recipes. Nowadays, the Kansas City barbecue style involves grilling or smoking different kinds of meat seasoned with a dry rub, then finished with a tomato-based barbeque sauce. Sides include bread, pickles, baked beans, and slaw.

4

North Carolina barbecue

Image: Peter Bravo de los Rios

Whether at a backyard grill, or a traditional wood fire pit at a local restaurant, North Carolina has a proud barbecue tradition. This particular method of smoking and cooking meat has its roots in the emergence of hog cultivation . In the 1500s, Spanish settlers brought pigs to the region and natives on Roanoke Island contributed with their wood-fired slow-cooking method. Over the years, barbecue in North Carolina became a special feature in every celebration and special occasion.

Although recipes may vary between different regions in the state, pork is always the main ingredient . While in the East people cook the whole hog, western Carolinians prioritize the pork shoulder. The sauce is a matter of controversy too. The Eastern tradition calls for a thin vinegar and pepper sauce, whereas Western recipes add tomato or ketchup. Geographical customs aside, if you happen to visit North Carolina, order a local barbecue in one of the many great restaurants and you won’t be disappointed!

5

South Carolina barbecue

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Some argue that South Carolina is "The Birthplace of Barbecue" . We won’t be able to settle this debate here and now, but what is certain is that the Palmetto State's barbecue tradition goes back at least five centuries. As with North Carolina, South Carolina barbecue also has its origins in the cultural exchange between Spanish settlers and American Indians . Europeans brought and raised pigs on the islands off the Atlantic coast and the natives knew exactly how to cook them.

The South Carolina barbecue style means cooking and smoking meat —preferably pork— low and slow over hardwood coals. Sometimes pulled from a whole hog, sometimes chopped from a shoulder or ham, South Carolina barbecue comes with a signature sauce depending on the region . You can find a blend of vinegar, salt, and some red pepper to spice things up or a yellow sauce made of cider vinegar, brown sugar or honey, and mustard. No matter which one you get, be prepared for an exceptionally tender and flavorful dish!

6

St. Louis barbecue

Image: Rachel Bramlett

Did you know St. Louis is said to consume more BBQ sauce per person than anywhere else in the country? St. Louisans are big on spare ribs, which may have been introduced in the local culinary tradition more than a century ago. As the legend goes, a steamboat cook named Henry Perry used to slow smoke discarded slabs of ribs from the Kansas City stockyards using locally harvested hardwood trees.

Nowadays, the St. Louis barbecue style includes a variety of seasonings and cooking methods . From grilling to slow smoking, ribs, pulled pork, burnt ends, and pork steaks are smeared with a sauce made from ingredients such as salt, vinegar, black pepper, brown sugar, tomato, and even apricots. Unlike other types of barbecue, St Louis style does not require a dry rub and it cooks a lot faster. White bread is the side of choice, especially if you want to make the most out of all that BBQ sauce!

7

Hawaiian barbecue

Image: Tirza van Dijk

Yes, they have barbecues in Hawaii. Although you won’t get the traditional ribs, pulled pork, and brisket, the Aloha State is home to a delicious kind of barbecue. Influenced by its many immigration waves —primarily from China, Korea, Japan, Portugal, and the Philippines—, it has labor origins dating back to the late 19th century . While modern Hawaiian barbecue includes various cooking techniques, such as roasting, smoking, and grilling, the traditional way requires an imu , an underground oven lined with hot rocks, and banana and ti leaves.

Barbecues from the Paradise of the Pacific are often sweet, tangy, and tropical . You can find chicken, beef, pork, and even seafood. Marinades and sauces incorporate Asian flavors and ingredients like soy sauce, garlic, ginger, and brown sugar. Side dishes range from sticky rice to macaroni salad, complementing and balancing the bold flavors of the meats.

8

Alabama barbecue

Image: Rachel Bramlett

In the South, barbecue is synonymous with any meat that's cooked over the fire. Although pork is often the protein of choice, some restaurants in Alabama also feature brisket, chicken, and beef ribs. Barbecue became popular in Alabama during the early 19th century when difficult economic times required a clever way for the working class to bring flavor and tenderness to cheap cuts of meat.

Sauces involved in the Alabama barbecue style are as diverse as they come . Influenced by the neighboring states of the so-called "barbecue belt", you can find variations of tomato-based sauces, spicy marinades, mustard dressings, and even a white sauce made with mayonnaise, lemon juice, apple cider vinegar, salt, and black pepper. Across Alabama, these mouth-watering smoked meats are often served on hamburger buns filled with dill pickles and topped with coleslaw.

9

Kentucky barbecue

Image: Luis Santoyo

Barbecues in Kentucky have been popular for a long time. In the Bluegrass State pork shoulders are a popular cut cooked on concrete block masonry pits for at least half a day. However, Kentucky is most famous for smoking mutton over hickory coals . Kentuckians also barbecue other meats like chicken, pork tenderloins, cured hams, and turkey breasts for sandwiches.

Kentucky is home to a diverse array of barbecue sauces with almost every county having its own take. For example, Hickman County uses mostly vinegar and cayenne pepper, while McCracken County sauces taste strongly of vinegar and chili powder. Others prefer an allspice Worcestershire-based dip. The signature sides for Kentucky barbecue are toast, vinegar slaw, and pickled eggs.

10

Florida barbecue

Image: Dim Hou

Florida may be best known for its fresh seafood but the Sunshine State also has its own barbecue style . And a soft spot for pork too! A testament to the important place pig meat has in Floridian cuisine is the Cuban twist on the classic BBQ sandwich found at many local joints.

What sets Florida barbecue apart from others is its Caribbean and Latin American influences. Florida BBQ often blends techniques of the Southern United States style barbecues —like the use of sweet tomato sauce or mustard sauce— with Caribbean flavors such as vinegar, fruits, peppers, and spices. It may not be the most traditional barbecue in the country but it is certainly worth a try!