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

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

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

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 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.

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.

A type of crust commonly used for pies and prepared with a mixture of finely crushed graham crackers, sugar, and butter.

A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and separates into hard, brittle threads.

A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and separates into hard but flexible threads.