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A thin, dry, crispy-textured cracker that is made with flour, water and little or no salt. It is a common cracker in Europe and throughout the U.S.

Similar in appearance to an enlarged oyster cracker, this type of cracker is served after tasting different varieties of wine.

A crisp textured flatbread that is typically thin and small in size, often formed into a round, square, or rectangular shape.

A small, hollow, hard-textured cracker most often served as an accompaniment to chowders, soups and stews.

A variety of unsweetened bread products that are thin, dry and hard-textured, which are commonly served as appetizers or as an accompaniment to a main dish.

A flatbread cracker that may range in size from a few inches wide to a cracker the size of a small plate.

A popular baked white cracker that is crispy, rough textured, and most often square in shape. It has a very mild to bland taste and is often served as a cracker to accompany soups, stew or chili.

Also known as "soup nuts" this food item is considered to be a cracker or cracker bread that is commonly made in Jewish kitchens to accompany soup or it may be served as a garnish for other foods.

Unleavened cracker bread or flat bread that is baked into thin sheets to be easily broken apart for serving individual pieces.

An Armenian flat bread or cracker bread that is traditionally made from a dough that is formed into a circle from 6 inches to 14 inches in diameter and baked.

A cracker that has been made from grain that is hulled (removing the outer husk), cleaned, and roasted or baked in some manner.

An Armenian flat bread or cracker bread that is traditionally made from a dough that is formed into a circle from 6 inches to 14 inches in diameter and baked.

A type of Jewish cracker with a light, crispy texture. The cracker usually has a cheese flavor and is most often enjoyed with tea or for snacks.

A type of crispy, cracker-like flat bread prepared with spelt flour that is German in origin. Some recipes are made with additional whole-grain spelt, which gives the flat bread an interesting texture and nutty flavor.

Traditional cracker bread common in India that is most often served as a complement to a main dish, but also used as a snack or appetizer to be topped with chutney, various dips or salsas.

A kitchen utensil or tool that is used to apply pressure on the hard shells of nuts in order to crack open the shell for removal of the nut meat.

Crisp in texture, this food item is basically a cracker that is made with flour and water. Unlike other biscuits that may use some type of fat such as shortening, Water Biscuits provide a very blandly flavor so other ingredients such as meat, cheese, chutney or various cracker toppings can be added without being affected by the flavor of the Biscuit.

A flat, crisp, sweet cracker prepared with coarsely ground whole-wheat flour and honey. It is named after its creator, Rev.

A utensil that is used to crack open the hard-shelled claws and other parts of a lobster in order to access areas containing meat.

A hard cracker made from bread dough that is formed into a long circular stick shape. The dough, typically made with wheat flour, is baked throughout so the inside and outside are very crispy.