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A type of sweet crumb made from crushed graham crackers to be used as a base, a crust or as a topping for desserts and various baked goods.

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.

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.

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.

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.

1. Descriptor of a fresh, brisk, young wine, pleasingly balanced with refreshing acidity. 2. The process of adding crispness to vegetables, crackers or breads.

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.

A corn product made from hominy that has been coarsely cracked. (Hominy is also coarsely ground. There are medium and finely ground versions, too.) Traditionally, the word samp, from the Algonquin, nasàump, referred simply to “hominy” and was not a name given to a specific type of hominy or as a reference to the size of the pieces after cracking or grinding, and so, over the years, the word samp, became a term that was interchangeable with the term hominy.

The process of covering food with bread crumbs, cracker crumbs or also nuts, before it is cooked to improve the flavor and texture of the food after it has been prepared.

A medium-sized, cracked Greek olive that is light to dark green in color. Brine-cured and packed with olive oil, the firm meat of the Naflion Olive provides a crisp nutty flavor with a somewhat sour and salty overtone.

The process of cracking the grain to expose the floury portion of the kernels and breaking it down to a fine powder, sieving out the unwanted portions of the broken grain.

A wheat product made with cracked durum wheat that has been steamed and allowed to dry. It has a pellet-like appearance and does not have much flavor when served alone, but it becomes very flavorable when added to other ingredients due to its ability to absorb surrounding flavors.

A kitchen appliance designed to keep crackers, cookies, chips, and other crispy foods fresh and crisp.

A brittle, cracker-like Italian flat bread made with white flour that is rolled into very thin sheets.

A heat monitor and gauge used to measure temperatures of 100°F to 400°F or higher in hot substances and liquids, when heating sugar for making candy, jam, syrup, and grease for deep frying.

An egg produced by a quail that is small and oval shaped with a speckled outer shell ranging in color from dark brown to blue or white.

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A Greek appetizer that is a dip for crackers or other similar foods. The dip consists of carp roe combined with milk, breadcrumbs, and olive oil.

A type of bread that is actually like a cracker and is made from unleavened dough of flour and water.