A lot of what looks like decoration on food is really process. Holes, ridges and scores often exist because of how something bakes, cools or travels, and they show up across brands for the same reason.
The kitchen oddities here explain those details with the food science behind them: what the dough or batter is doing in the oven, and what goes wrong when the step is skipped. When home cooks use the same trick, we show where it comes from.
Kitchen
Crackers have holes, called docking holes, so they bake flat and crisp. Before baking, pins press into the thin dough, pinning its layers together and giving steam a way out. Without them, steam trapped between the layers would inflate the cracker into a hollow, uneven pillow. Bakers prick pie crusts with a fork for the same reason.
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