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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.

A type of nut that is grown and harvested from a family of trees that include hickories, walnuts and pecans.

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

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

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

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.

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.

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 form of wheat in which whole-wheat berries have been crushed or “cracked” into smaller pieces. Cracked wheat is used as an ingredient in cracked grain and multi-grain breads, pilafs, stuffings, and breakfast cereals, providing a crunchy texture with a nutty flavor.

A nut harvested from the branches of the Chestnut tree, a member of the beech family of plants. A prickly outer casing is removed to expose a dark brown, glossy shell that covers a sweet, but mealy fleshed nut.

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

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.

A type of nut butter made from soybeans that are roasted, crushed, and mixed with soybean oil to form a stiff textured food spread with a mild nutty flavor.

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

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

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.

A nut butter, made from the nuts grown on argan trees which are native to southwestern Morocco. Uncommon in other areas of the world, argan trees are twisted and gnarled in appearance with thorny branches.

A nut, not as common as other types, that is grown mainly in the eastern U.S. The large oval shell of this nut contains an oval shaped nut that is high in oil content, which makes it susceptible to becoming rancid more quickly.

An olive that has the flesh split open either manually or by a machine with thin, sharp blades in order to allow a marinade of oils (such as olive oil) vinegars, herbs (such as herbes de Provence), and spices (basil, garlic, fennel, lemon, onion, or others), to penetrate the meat faster.

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.