Rusk

Rusk is a term used for a hard, dry bread or biscuit that is baked twice, or more, to remove moisture and extend shelf life. Historically associated with long-lasting provisions for travelers and sailors, rusks are now produced in a variety of regional forms and flavors.

In Europe and the Mediterranean, rusks often resemble biscotti or twice-baked loaves. They are typically sweetened, sometimes with nuts or citrus zest, and are commonly enjoyed with tea or coffee after dunking. In South Africa, rusks are a prominent tea-time staple. Known varieties include milk rusks, which are mildly sweet and crisp, and other flavors that are baked until very dry. Indian subcontinent markets popularize milk rusks (often called doodh or baby rusks), which are twice-baked breads that soften when soaked in milk and are widely used as snacks or for infants.

Other forms of rusk appear in different culinary traditions, sometimes as plain, salted, or spiced biscuits that accompany meals or beverages. Rusks may be produced industrially or baked at home, and in many cultures they are valued for their shelf stability and versatility.

Beyond food, the name Rusk exists as a surname and toponym. Notable individuals include Dean Rusk, the United States Secretary of State from 1961 to 1969. Places bearing the name include Rusk, Texas, and Rusk County, reflecting the term’s reach beyond cuisine.