Crackers are the best. Some snacks we can live without, but not crackers. Even the humble soda cracker earns this opinion.

The name “cracker” originated in 1801 in Massachusetts. A baker, Josiah Bent, accidentally burned a batch of what we now call crackers. As they burnt, they made a crackling noise, which inspired the name.

Bent was also the one who moved the cracker beyond the realm of rations for sailors (aka hard tack). He could see what a great snack they would make if they only tasted great. So he experimented, adding this and that, until he finally came up with what we know today as the soda cracker (the precursor to saltines).

Nine years later Bent had a very successful cracker business and the National Biscuit Company (Nabisco) bought him out. However, you can still buy crackers made by G.H. Bent Co., the company founded by Josiah Bent’s grandson.

Crackers can be made with just flour and water (as in water crackers, or matzo), but as Bent concluded, like almost everything else, they’re much better with richer ingredients.

They’re typically made with butter, oil, and milk or cheese, or both, along with flavorings such as seeds, herbs and spices. A favorite choice is a simple, flakey, buttery cracker, often with cheese (think Cheez-Its).

Crackers can be expensive, so thank goodness they are easy to make at home. Once you get the hang of it, which will take exactly one try, be sure to play around. You might skip the cheese and add freshly chopped rosemary or thyme to the dough. Or consider swapping pepper for salt as a topping; this makes a zippy difference. Or top with minced garlic or onion, sesame or poppy seeds. Take a cue from your favorite commercial cracker and play copycat. In every case, you are going to make it better.

There are a few things to know, though, when venturing into cracker-making:

• Add some honey. It softens and rounds out the flavors.

• For your fat, try olive oil. It lends tenderness.

• Drizzle your fat into your flour and other ingredients as your mixer or food processor is running. This makes combining ingredients thorough and easy. In just a few seconds you’ll have your dough ball.

• Keep your rolled dough to less than ¼ inch.

• Cut your dough with a pizza cutter.

• If topping your crackers with seeds, use a spray bottle filled with water to dampen the top of the dough before sprinkling them on; this helps them stick.

All this cracker talk makes me want to go make some. If you relate, then here’s a terrific recipe to try. This is from Mark Bittman (former New York Times columnist and author of the cookbooks, How to Cook Everything and VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good.”) Since it only makes about 4 servings, I intend to double this. 196 testers gave it 5 stars. Let’s see what you think!

PARMESAN CREAM CRACKERS

1 cup all-purpose flour, more as needed

½ teaspoon salt

½ cup finely grated fresh Parmesan cheese

4 tablespoons unsalted butter

¼ cup cream or half-and-half, more as needed

Coarse salt, pepper, sesame or poppy seeds, minced garlic or whatever you like for sprinkling (optional)

1. Heat oven to 400 degrees.

2. Line a baking sheet with parchment paper or lightly dust with flour.

3. Put flour, salt, cheese and butter in bowl of a food processor.

4. Pulse until flour and butter are combined.

5. Add about 1/4 cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.

6. Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed.

7. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier).

8. Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on.

9. Sprinkle with salt or other topping if you like.

10. Bake until lightly browned, about 10 minutes.

11. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.

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