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from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. A light, soft-textured sweetened biscuit.
  • n. Sweet raised bread dried and browned in an oven.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. a rectangular, hard, dry biscuit
  • n. a twice-baked bread, slices of bread baked until they are hard and crisp (also called a zwieback)
  • n. a weening food for children
  • n. a cereal binder used in meat product manufacture

from the GNU version of the Collaborative International Dictionary of English

  • n. A kind of light, soft bread made with yeast and eggs, often toasted or crisped in an oven; or, a kind of sweetened biscuit.
  • n. A kind of light, hard cake or bread, as for stores.
  • n. Bread or cake which has been made brown and crisp, and afterwards grated, or pulverized in a mortar.

from The Century Dictionary and Cyclopedia

  • n. A kind of light, hard cake or bread, as for ships' stores.
  • n. Bread or cake dried and browned in the oven, and reduced to crumbs by pounding, the crumbs being usually eaten with milk.
  • n. A kind of light cake; a kind of soft, sweetened biscuit.
  • To make rusk of; convert, as bread or cake, into rusk. See rusk, n.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. slice of sweet raised bread baked again until it is brown and hard and crisp


Spanish or Portuguese rosca, coil, rusk, perhaps from Vulgar Latin *rotisca, diminutive of Latin rota, wheel; see rotate.
(American Heritage® Dictionary of the English Language, Fourth Edition)
Spanish or Portuguese rosca ("a twist or roll of bread") (Wiktionary)



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  • cf. biscotti, cantucci, and Zwieback.

    January 4, 2009

  • Not to be confusied with russk, which is what Russkies eat.

    October 11, 2008